For last nights dinner I decided to try my hand at beer soaked fries, what seems to be a new foodie trend. We got a bunch of potatoes in our CSA this week so it only seemed fitting that they be made into fries. I also had a bunch of carrots leftover from last weeks … Read more
Tempeh Stuffed Mushrooms These mushrooms are super tasty and the perfect appetizer for a holiday party. The marsala wine is really essential for this dish- the flavor it adds is really delicious. You can also use this same method and stuffing to stuff portobellos for a wonderful entree. Ingredients: 12 Large Button Mushrooms, stems removed … Read more
The husband and I love Asian food- Thai, Chinese, Vietnamese, Burmese, Japanese-you get the point; so for dinner I like to play around with Asian flavors to make yummy dishes. We love to go out for Asian food but we try not to get it out too much because of portion control, high calorie sauces … Read more
Cranberry-Apple Glazed Tempeh 4 Portions 8oz block Tempeh, sliced in half and then sliced in half through the middle to make four 2oz portions 1 cup vegetable broth Juice of 1 apple or 1/2 cup apple juice 1/2 cup of cranberries 1 apple, diced 2T brown rice syrup 1/2T low-sodium soy sauce 3 sage leaves, … Read more
The good people at Juliet Mae’s sent me their Indian Spice Sampler to try and I was so excited I dove right in. After work I made myself a sandwich for lunch filled with yummy Cool Vindaloo Spice mix. The spice mix suggested adding vinegar to my mix to enhance the mustard flavor so I … Read more
This week all of my recipes are based on dishes from local Vermont restaurants that I have either always wanted to try or love. The first dish I made was based on a dish from Leunig’s Bistro in Burlington Vermont. I went here about 7 years ago and have wanted to return for years however … Read more
Tonight I made the tempeh reuben from The Candle Cafe cookbook; I also made the vegan mayo to make the Russian dressing for the reuben. I also made some rainbow slaw with the vegan mayo, white vinegar, palm sugar, salt, pepper, celery seed and mustard powder. I plan to serve these at my interview tomorrow.
I’m a Certified Holistic Health Coach, Vegan Recipe Creator, wife, & runner blogging my way through life.
