Tag Archives: Nutiva

Vegetable Lo Mein

Organic Vegetable Lo MeinYou can make quick and easy Organic Vegetable Lo Mein with the vegetables of the season and a wealth of organic ramen noodles. Here I used broccoli and cauliflower. Other times, I use Continue reading

Mocha Cake

Mocha Cake for Deans Beans

Imagine eating this delicious mocha cake warm out of the oven. YUM!

The UFOs, as Deans Beans’ calls their organic fair trade chocolate discs, on top and inside the cake, are slightly gooey. To add to the fun, I used Deans Beans’ organic, fair trade cocoa, and coffee, too, cause this is a recipe I created for Deans Beans. We will make a video of it soon and give you the recipe. Sneak peak, Continue reading

Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes

I love developing recipes and teaching hands on cooking classes. Last night at Cooking for Energy and Stamina, my vegetarian cooking class, we made a delicious variation of my Lemon Poppy Seed cupcakes. First time I created this recipe, over 25 years ago, it was a vegan cake. I used teff grain instead of eggs. You might have seen that recipe on the Teff Company website as well as in my 1996 cookbook, The Quick and Easy Organic Gourmet.  Then I made a gluten-free version with eggs and published it in my Gluten-Free Recipes for the Conscious Cookbook. I have also made a delicious recipe variation for Nutiva with hazelnut flour. YUM!  Continue reading

Vegan Risotto

Shiitake Mushroom Risotto with Saffron and Butternut Squash

Cooked together butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!

This time, I used my last organic butternut squash, local organic shiitake mushrooms cooked with the rice and organic red wine. To make the stock extra rich and immune enhancing, I used Continue reading

Espresso Cookies

Vegan Espresso Cookies

Developing recipes for Dean’s Beans with their fair trade organic coffee and cocoa, here’s a preview picture of the espresso cookie which also includes Teff flour, extra virgin coconut oil and maple syrup.  With teff and the coffee originally from Ethiopia, it was a natural choice to pair them in this vegan, delicious cookie. Continue reading