This sounds great, haven’t had a chance to try it yet but check out how to make your own miso!
Stir fry’s are great, simple, and fairly quick to prepare. We had zucchini and mushrooms in the fridge that needed to be used and this simple stir fry recipe was born. Ingredients 2 tsp coconut oil, divided 1 tbsp minced fresh ginger 2 garlic cloves, minced 1/2 block of tofu 1/2 tsp ground pepper ~1 cup crimini mushrooms, thinly sliced 1 medium zucchini, cut into thin circles A couple small … Read More →
There were some ripe ingredients ready to be used we decided to make a smoothie. There was also some fresh mint and some jalapeno peppers that seemed like they would make an interesting flavor. So basically start out by washing and cutting the fruit and vegetables beforehand. Add the chopped veggies, fruit, and seeds, blend, then add the greens and blend more until smooth. Pour and enjoy. Many of these … Read More →
This is a great Honey Mustard salad dressing recipe that goes well with any type of salad. Mix all ingredients in any type of dish. It helps to use a dish with a cover so any leftover dressing can easily be stored in the refrigerator. This honey mustard salad dressing was also great with grilled veggies and tofu. Honey-Mustard Dressing Ingredients: 1 tablespoon honey 1 tablespoon apple cider vinegar, or … Read More →
Rhubarb is typically used in deserts. It’s great to find some rhubarb dinner recipes! This was a simple recipe that consists of basically chopping, oiling, salt, pepper, and roasting (or grilling) beets, sweet potato, and rhubarb. We tried grilling, the rhubarb cooks rather quickly so keep an eye on it. The meal turned out delicious. Check out the full Rhubarb and Beets Recipe
Here’s a great rhubarb recipe that is something other than a desert! See the full rhubarb lentil curry recipe here: http://www.scissorsandspice.com/2011/05/spice-in-kitchen-savory-rhubarb-lentil.html
Check out this simple and tasty red lentil and celery soup recipe. Red Lentil and Celery Soup
Butternut squash tastes great when baked in the oven. For this recipe basically just peel and chop the butternut squash into ~½″ to ¾″ inch cubes. Next chop the package of tempeh, and sliced a couple handfuls of brussesls sprouts into halves. Add all ingredients to a large baking dish. Preheat the oven to ~400°. In a separate dish mix liquified coconut oil, apple cider vinegar, and tamari, and for an … Read More →