vegan cooking

Oyster Mushroom Gravy

Michael Bauce

Recipes
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There’s a variety of mushrooms available today and each one has a unique flavor and healing ability. Mushrooms help build immunity, improve digestion, affect memory, clarity, cognition and give energy. The most popular mushrooms today include Matsutake, Shiitake, Reishi, Chaga, Lion’s Main, Turkey Tail and Cordyceps. Mushrooms can be used in a myraid of ways… more »

Long & Slow Simmered Tempeh

Michael Bauce

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During the colder months, I always gravitate towards “long and slow cooked.” Whether it’s root vegetables, winter squash, beans or Tempeh. This recipe allows the Tempeh to be tender and flavorful and brings out the richness of flavor. Make sure to purchase high-quality Tempeh or make it yourself. 1 package tempeh (or homemade), cut into… more »

Summer Burritos!

Michael Bauce

Today's Plate, Whole-Grain & Vegetable-Based Ideas
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Everyone loves Mexican Food and we’ve created a beautiful Burrito, using the highest quality ingredients: Whole Wheat Tortilla stuffed with soft and creamy Pinto Beans, fluffy Brown Rice, sautéed Veggies and Mushrooms.Served with Roasted Root Vegetables, Home-Picked & Steamed Garden Greens with Pickled Vegetables.Barley-Vegetable Miso Soup also compliments this meal!

Roasted Rutabaga

Michael Bauce

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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 »

Sweet Potatoes with Chestnuts & Ginger

Michael Bauce

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Just finished creating this recipe! The flavor is rich and sweet, perfect for a fall/winter day. 3 medium sweet potatoes 1 cup chestnuts 2 teaspoons grated ginger juice small peel of lemon (about 1/4 slice) 1 tbs olive oil 2 pinches sea salt Preheat oven to 350. Score sweet potatoes with a cross and place… more »

Cucumber-Corn Salsa

Michael Bauce

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I learned this recipe from an Italian Macro Cook. It’s the perfect macro salsa, great in Burritos or on Tamales. Crunchy and flavorful, you won’t miss the Tomatoes. Begin by washing and slicing cucumbers into 1/4 inch triangles and placing in a mixing bowl. Strip corn from cob and add to bowl. Slice red onion… more »