Category Archives: Vegan

African Peanut Stew

African Peanut Stew

This creamy African spiced peanut stew is mildly hot, rich and satisfying.   Continue reading

Teff and Vegetable Croquettes

Teff and Vegetable Croquettes

Butternut squash, teff and millet create naturally sweet croquettes. Sprinkling  ground almonds before frying the croquettes in ghee makes for rich comfort food. Serve as an appetizer or main course with a creamy white sauce. Continue reading

Maple Glazed Vegetable Kebobs with Tofu

Maple Glazed Vegetable Kebobs with Tofu

These colorful tofu and veggie kebobs will delight eaters of all ages. Serve for an appetizer or as a main dish with corn on the cob and salad. Continue reading

Miso Ramen Noodle Soup

Quick, Easy , Vegan, Gluten-Free Miso Ramen Noodle Soup

Leslie Cerier’s Miso Vegetable Ramen Noodle Soup

Chilly day! Perfect lunch is a miso ramen noodle soup. Today, the broth got its flavor from local organic ginger and wakame seaweed. All year round, I mix and match seasonal veggies for infinite varieties of miso soup. Often in the spring and summer, I will just add a quick cooking green such as bok choy. Today, being winter, I cooked local, organic, sweet parsnips and carrots from my organic winter CSA*. Sliced thin cooks quickly. Chickpea miso, one of my favorites makes a sweet, delicious, and mildly salty broth. Feel free to use other kinds of mellow and aged organic misos, seasonal root and green leafy vegetables, and different varieties of gluten-free ramen noodles for infinite variety and just because we can. Here is my recipe for a deeply nourishing and filling miso ramen noodle soup. Continue reading

Maple Teriyaki Stir Fry Tempeh and Vegetables

Maple Teriyaki Stir Fry Tempeh and Vegetables recipe by Leslie Cerier for Coombs Family Farm

Quick, easy, rich and flavorful, feel free to change the vegetables with the seasons. Here I used a colorful combination of cauliflower, broccoli, celery and carrots with tempeh. You can use extra virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free dish. Serve over a bed of rice, quinoa or noodles for a fun meal. Continue reading