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.
Last night marked the beginning of week two for our CSA “Winter Food Basket”. Every two weeks we get a basket full of assorted winter/fall veggies from many different local farms. As we began the second week, we had mostly root vegetables and squash left as greens and other veggies obviously don’t last as long. … Read more
Tonight we are having some yummy California TLTs because I am craving avocado and we have lots of tempeh to use. California TLTs: Ingredients 6 slices of tempeh bacon 4 slices good white bread, cut 1/2-inch thick 4 tablespoons reduced fat vegenaise 4 to 8 tender green lettuce leaves, washed and spun very dry 1 … Read more
Yesterday was as very ambitious cooking day and I actually made a ton of things. It’s been awhile since I have had a good cooking session and so far I am very pleased with my creations, I say so far because we haven’t tried the cakes yet. For dinner last night I made three types … Read more
I’m a Certified Holistic Health Coach, Recipe Creator, Wife, Mom-To-Be & New Runner blogging my way through life.
