Makes 8 cakes Great as a snack, appetizer, or two for a main course. Place the garbanzo beans, heart of palm, artichoke hearts, and onion into a food processor…
Serves 4-6 Pan: A 12” paella pan, or big skillet (I prefer a good quality non-stick pan like Scanpan, or ceramic coated skillet, or 6 qt dutch oven. Must…
Use vegetables based on availability and your taste. Add them in order of toughness and vary the cooking time accordingly. *Note: May substitute 1-2 teaspoons good curry powder for…
Serves 2-4 Cut tomatoes into large wedges and place into food processor or blender. Discard any hard parts. Add the bread, garlic, red pepper, cumin, and saffron. Process until smooth. …
Easy stovetop sausages—great for breakfast and brunch From Tami’s Nutmeg Notebook who adapted it from Kerry Blumenthal. Makes 12 patties Put the spices, nutritional yeast and ground flax in…
Adapted from Tami @ Nutmeg Notebook Makes 6-7 cups This quick and easy recipe can be served as a filling for tacos, wraps, a salad topper, and a side…
In a large non-stick skillet ‘dry sauté’ the corn kernels on medium high till charred, 8-9 minutes. Add a spoonful of water at a time to prevent sticking if…
Combine ‘dry basics’ like shredded red cabbage, arugula, shredded kale, baby spinach, baby herb greens, torn romaine leaves, shredded carrot, sliced radishes, and whatever you like that lasts well…
Serves 6 This barbecue sauce has a fresh clean flavor. You can cook the remained down to thicken and use on sandwiches or wraps. Preheat oven to 350 degrees…
Jill Nissinau’s Vegan Under Pressure Serves 6 To get the creamy texture of conventional baked beans, be sure that the beans are well cooked before adding the other ingredients,…