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 »
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 »
Cauliflower comes in many colors, including white, orange, purple and green. Each color has a variety of types. White Cauliflower includes Snow Cloud, Snowball, Cloud and Aviso. Orange can be Orange Burst, Sunset or Cheddar. Purple Cauliflower includes Graffiti, Violetta, Mulberry or Purple of Sicily. Green includes Emeraude, Vitaverde, Green Macerata and Monte Verde. Each… more »
Today’s Plate includes Tempeh, a fermented soy bean cake from Indonesia that has now become popular around the world. Our favorite way to prepare Tempeh is to lightly brown in oil on both sides, cover with water and umeboshi paste mixture, add arame sea vegetable and let simmer until almost all liquid is absorbed, but… more »
Corn Tacos with Seitan, Avocado and Cilantro Steamed Tokyo Turnips Garden Mustard Greens with Pickled Cabbage Miso-Veggie Broth
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.
Sweet and Sour Tempeh with Soba Noodles and Greens
Pan-Fried Daikon 1 Daikon, cut into 1/2 inch slices 1 -2 tsp olive or sesame oil 1 tsp soy sauce 1 pinch sea salt few sprigs parsley Place Daikon slices in frying pan and add oil and a pinch of sea salt. Cook over medium flame until browned on both sides, while stirring. Add 2… more »
Why do so many health-conscious people continue to peel squash, apples, carrots and cucumbers? It may be habitual, but many peel because the skins often are hard to clean or have a less than perfect texture. Some may worry that peels contain harmful pesticides and should be avoided. Others think the peel is not tasty… more »
Lunch today included Lotus Root-Cabbage Miso Soup, Brown Rice Elbow Noodles with Carrot-Beet-Onion Sauce, Black Beluga Lentils with Caramelized Onions, Baked Shiitake-Miso Daikon, Fresh baby Greens with Creamy Sesame Dressing and Purple Daikon Quick Pickles
GLOBAL FLAVOR COMBINED WITH CREATIVE SPIRIT! The rich taste of corn combined with savory Red Lentils, Roasted Broccoli and pickled Red Onions is reminiscent of the complex flavors commonly found in Mexican cuisine. We’ve created a vegan, macrobiotic-style taco that will not only satisfy your palate, but nourish your body and soul. These tacos are… more »