Spring Challenge Day 26-Fried Tempeh With Apricot Mustard
Fried Tempeh with Apricot Mustard light sesame oil 8 ounce block of tempeh, cut into 1-inch triangles apricot mustard 4 tablespoons stoneground mustard 4 tablespoons
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Fried Tempeh with Apricot Mustard light sesame oil 8 ounce block of tempeh, cut into 1-inch triangles apricot mustard 4 tablespoons stoneground mustard 4 tablespoons
Lemon And Ginger Spiced Adzuki Beans 1/2 Cup dried adzuki beans, sorted and rinsed well 2 Cups Spring or filtered water 1-Inch piece kombu or
Gemelli With Cauliflower And Walnuts About 2 tablespoons extra-virgin olive oil 1 Red onion, cut into thin half-moon slices Sea salt 1/2 Cup golden
Soba Noodles With Endive And Radicchio 8 Ounces buckwheat soba About 2 tablespoons of extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely
Sweet Corn And Basmati Salad 1 Cup brown basmati rice, rinsed well and soaked for 2 to 3 hours 11/2 Cups spring or filtered
Seitan With Broccoli Rabe 1 to 2 Tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 1 Red onion, cut into
Lettuce Rolls With Plum Sauce Rolls 1 to 2 Tablespoons extra-virgin olive oil 5 to 6 slices fresh ginger, thinly sliced on the diagonal Sea
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER , FALL This month is all about lebanese food! May 19th at 6:30 p.m Tasty whole
Cornbread With Green Bean Salad Cornbread 2 Cups whole what pastry flour 1 Cup yellow cornmeal 21/2 Teaspoons baking powder Generous pinch of sea salt
HAPPY MOTHERS DAY! Noodles And Broth With Fried Tofu And Scallions 2 Small leeks, split lengthwise, rinsed well, thinly sliced 1 Carrot, cut into