These marinated dried tomatoes are a staple in my kitchen. They’re great in dips and roasted vegetable dishes and, of course, as a topping on an endless array of savory dishes, from simple grains to salads to pizzas. You can also use the flavor-infused oil as a condiment, in salad dressings, or for sautéing vegetables or tempeh. Continue reading →
Quick to prepare, easy to love, this gluten-free vegetarian entrée everyone will request again and again. The red palm oil brightens the orange yellow corn grits and with the kale makes a beautiful mosaic pattern. I recommend using goat cheddar or organic, pasture raised raw milk Cheddar. And you can swap other oils or health fats like ghee or extra virgin olive oil for the red palm oil, if you like. Continue reading →
In this gorgeous golden dish, naturally sweet-flavored millet is paired with carrots, but you could also use delicata or butternut squash to create a similar effect. If you like, you can substitute other vegetables for some of the carrots. Leeks or cauliflower florets would be good choices. Continue reading →
Grated beets and carrots combine with tofu, rice, and nori to create a beautiful mosaic pattern in every slice of this delicious vegan nori rice roll, also known as Vegan Sushi. Lots of great organic varieties of rice to choose from, and here I used a combo of forbidden black rice, red rice and sweet brown rice.