We love to eat greens and this is our favorite way to do it! Start by picking some fresh greens, either from the market or your garden, if you have one. Boil or steam until softened and then set aside to cool. Cut up homemade or high quality store-bought pickles into thin strips and add… more »
Risotto, the Italian favorite. Traditionally cooked with rice and tomato. My Italian Grandma schooled me on how to prepare it the Italian way. Since then, I’ve experimented with a variety of different versions, including this Japanese one. I added Hiziki, Shiitake and Burdock. I sauteed Onion, Garlic, Burdock and Celery in Olive Oil and SiSalt…. more »
1 1/2 cups whole wheat flour 1 cup ww pastry flour 1/2 cup corn flour 1/2 cup plus 1 tbs poppyseed 2 tsp baking powder 1 tsp baking soda pinch salt 1/2 cup oil 1/2 cup plus 3 tbs maple syrup 1 3/4 cup water (or less), to make a pourable batter 5 tbs lemon… more »
1 package Tofu 1 tbs arrowroot (dissolved in 1/4 cup water) 1 small onion, cubed 1/2 cup broccoli, cut into mouth-size pieces 8 button mushrooms, sliced 1 tbs olive oil 2 tsp sea salt 2 scallions, chopped 3 tsp nutritional yeast fresh basil to taste Add onion to fry pan along with olive oil and… more »
PEANUT BUTTER BROWNIES Makes 15 1 1/4 cup ww pastry flour 1/2 cup peanuts, ground up 2/3 cup cocoa 2 cups MAPLE SUGAR 1 tsp sea salt 1/2 tsp baking powder 1 tsp baking soda 1 cup oat milk 1/2 cup peanut butter 1/2 cup oil Mix wet and dry ingredients separately. Pour wet into… more »
This sauce goes great on just about anything! Try it on grain, pasta or vegetables, or as a dip with crackers. Served here on top of Millet-Teff-Corn, with Miso-Lemon Green Beans, Cuban Black Beans, Kale with Pickled Red Cabbage-Carrot 4 sheets toasted Nori, cut into strips 2 cups roasted pumpkin seeds 1 -11/2 cups water… more »
Perfect choice for the Summer Season, refreshing and light. 2 cups thinly sliced green cabbage leaves 2 cup thinly sliced red cabbage leaves 1 ear fresh corn, removed from cob 4 radishes, thinly sliced 2 tsp ume vinegar 2 tsp lemon juice 2 tsp sea salt few sprigs of parsley and cilantro leaves handful roasted… more »
by Marta Serda 2 cups strawberries, sliced 2 tbs chia seeds 3 tbs maple syrup & 1/4 cup maple syrup 1 1/2 cups rolled oats 1 cup oat flour 1/4 tsp sea salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 cup Miyako vegan butter (or sub walnut oil) 1/2 tsp vanilla Place strawberries, 3… more »
We love the taste of fresh Corn, especially Masa. Masa can be used to make a variety of dishes including Tortilla, Tamale and Pupusa. We are lucky to find organic Masa at the Berkeley Farmers’ Market every Saturday. Tonight we made Tortillas and topped them with Black Beans and sautéed Broccolini Spears. We first formed… more »
Lentil Burger over Collard Greens – . Sautéed Veggies, Tahini, Walnuts, Sea Salt and Parsley. Mix together, making sure constancy is firm. Scooped onto oiled baking sheet and baked at 300 degrees F for 45 minutes or until browned.
In the mood for a light lunch? We love Sandwiches and Tempeh always satisfies. Start by gently steaming Tempeh until it is softened. Place in a mixing bowl and add chopped celery, parsley and onion. Mix together about a Tablespoon of tahini along with a teaspoon of umeboshi vinegar (just enough to taste, but not… more »
Mix crushed almonds with cinnamon, nutmeg, clove, ginger and spread it in a small silicon tray. Heat up Tahini and/or peanut butter and rice syrup (and maple if you wish). Bring to gentle boil, stirring constantly to prevent scorching. Spread mixture on top of almonds and then allow to cool until firm. Refrigerate or put… more »