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…
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…
Makes 3-4 cups Put all ingredients into a medium bowl and stir to combine. Taste for balance and seasoning; and adjust if necessary. Best if allowed to marinate 20…
Serves 6-8 Grate carrots by hand or using a grating blade of a food processor. Put carrots in a large mixing bowl and add next 4 ingredients, mix. Add…
Inspired by kalynskitchen.com Serves 2 Mix the sauce ingredients and set aside. Preheat a big wok or large heavy frying pan or pot until it feels hot when…
Inspired by Tami, Nutmeg Notebook.com Place the potatoes in a 6-7-quart pan and add water to cover. Bring to a boil and cook potatoes for 10 minutes uncovered. After…
My husband disliked eggplant until I made him this dish. A savory caramel colored glaze over pale tender eggplant, served in its own shell. So easy to prepare, so pretty to serve, and so delicious. The two of us polished this off with a bowl of vegan Maroccan Tagine and steamed broccoli. Yum!
Adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak. Cheese lovers adore this!
Inspired by budgetbytes.com Cooking time 10-15 minutes after veggies are prepped Serves 4-6 Use a wok, a large high sided skillet, or a dutch oven. Spicy Coconut Sauce: whisk…
From Katie Mae, The Culinary Gym