Greens in a Garlic Tahini Sauce with Tofu. Umeboshi vinegar adds a delicious lemony and salty flavor to the sauce of this nutritious, quick and easy non dairy, vegan dish. Here I am demonstrating how to push the greens aside in the pot when adding organic tahini to the greens and tofu. Thanks to Pat Antaya6 for coming to my hands on vegetarian cooking class for health and longevity and taking this photo.Continue reading
Thick slices of organic garlic sauteed in virgin olive oil add plenty of flavor to organic tempeh with Kale. Here is a delicious gluten-free, vegan main course served on top of quinoa pasta. For a delicious vegetarian variation, add and garnish this dish with chunks of goat feta. More fun, more yum and more protein. Both dishes are delicious. Continue reading
Sitting next to beautiful kale plants at her CSA, organic farm in Amherst MA on a sunny day in Autumn, Leslie Cerier, The Organic Gourmet offers cooking tips and delicious vegetarian, gluten free, and vegan recipes for organic kale.
Bottom line: if a good for food doesn’t taste good, why bother!
Leslie Cerier, The Organic Gourmet picking up her autumn weekly organic share of veggies at her CSA. Here’s what’s in my basket this week: lots of salad greens: arugula, red Russian kale, tat soi, and to eat at the rainbow: daikon radish, watermelon radish, also known as rainbow radish, & red bell pepper. Eat your greens and the rainbow. As the week’s change, we can mix and match the local, organic, seasonal harvest to eat the rainbow all year round for our health and happiness.
Saturday November 10; 11AM-2PM: Eating Your Way to Strong Bones; Amherst, MA
Cut through calcium confusion. Discover and prepare delicious vegetarian, seasonal dishes to nourish your bones. Find out all the fabulous whole foods to eat to strengthen your bones and foods to avoid that weaken the bones. We will feast on what we make for our lunch. Continue reading