TODAY’S PLATE
Stir-fried Vegetables & Tempeh over Noodles with Roasted Almonds, Mushrooms, Homemade Sauerkraut
Roasted Rutabaga
Rutabagas are bursting with flavor and enhanced by long and slow cooking. Cut a Rutabaga in half (do not peel), lengthwise and then score with a knife or fork. Place 2 tsp oil in frying pan along with Rutabagas (flat-side down) and gently brown, then flip over. Add 1/4 cup of water and cover again…. more »