Tuesday, November 29, 2011

Horseradish Mayo Sauce

I found this recipe in Tal Ronnen's book The Conscious Cook. This tastes a lot like the sour cream horseradish sauce you might have with prime rib. (not that you ever ate that in your meat eating days) Amazing as a

Red Wine Marinade

Here's a great veggie marinade you can make in advance for added flavor in your meatlessly mouthwatering meals.

Garden "Steak" sandwich with Baby Greens, Red Peppers and Horseradish Mayonnaise

So making the switch from meat eating to plant-based or vegan can be ruff sometimes. I've gotta admit, there's times when you just want a nice juice bite of steak! Well this week

Wednesday, November 23, 2011

Smokey Winter Bean Soup with Thyme, Parsnips and Fennel

I made this savory smokey bean soup for "Meatless Monday" and it was a real hit with my workmates, friends and family. 

Sunday, November 20, 2011

Tal Ronnen - Vegan Chef of Amazingness!

Who is Tal Ronnen? He's the Vegan Chef of Amazingness!

I just discovered him the other day when Michelle brought home his book The Conscious Cook from the Library. This book is now a must buy, must own for myself and for

Saturday, November 19, 2011

Kale Pear Salad with Raspberry Almonds

Here's a tasty fall salad I just whipped up to take to our friends house for dinner tonight. Bitter kale, sweet tart pear, sweet crunch of

Thursday, November 17, 2011

Alicia Silverstone - The Kind Diet

Have any of you read Alicia Silvertone's book The Kind Diet

My wife Michelle picked a copy up at the library and has been mentioning different bits, here and there, that she's picked up. I've been to Alicia's site, thekindlife.com , a number of times and

Wednesday, November 16, 2011

3 Quick Tips to Start Cooking Meatlessly Mouthwatering.

Does this look like dinner to you?

I hope not! But for some when it comes to the idea of eating meatless meals, this is pretty close to the exact picture that comes to mind. Maybe that's how it is for you? 

Well let me show

Saturday, November 12, 2011

Farmers market today. Whats in season?

Here's a little photo display of some of the produce still in season at our local farmers market in California.
What Veggies are in season where your live?

Friday, November 11, 2011

Greens Quiche (from New York Times online)

What a great breakfast or brunch idea! I found this in the New York Times online. They had a surprising amount of beautiful looking vegetarian dishes. This one happens to be

Sunday, November 6, 2011

Mushroom Red Wine Barley Stew

So fall is in the air. Stews are now on the menu! Here's one I created this evening. All those fall root veggies, warm thick broth, aroma of wine and herbs .... sooo good. 

Olive Oil 2 Tbs (or so)
Onion 1-2 (chopped)
Bell Pepper 1/2 (diced, any color)
Mushrooms 1lb (cleaned, stems removed)
Garlic (3 cloves smashed and chopped)
Sage (fresh 2 Tbs, dry 2 tsp.) 
Thyme (fresh 2 Tbs, dry 2 tsp.) 
Whole Wheat Flour 1-2 Tbs
Red Wine 1 cup
Vegetable Broth 4-6 cups (homemade if you have it)
Baby Potatoes 1/2 to 1lb (cleaned left whole)
Celery 3 stalks (cut into biggish chunks)
Carrots 3 (cut into biggish chunks)
Parsnip 3 (quartered lengthwise)
Rosemary (fresh chopped fine)
Bay Leaf
Barley 1 cup (soaked over night, sprouted if you have the time)

1. In large pot on medium-high heat add first 9 ingredients and sauté until tender. Sprinkle Flour over cooked veggies and stir (if too sticky add extra olive oil). Let flour brown slightly. Add wine and continue stirring. (this will thicken quickly) Slowly add broth and continue stirring until everything is fully incorporated, making sure there are no lumps.

2. Add remaining ingredients. Taste to see if additional seasoning or wine ;-) is need. Bring to a boil, reduce heat to low/simmer, cover and allow to simmer for 45 mins. Remove lid and check Barley for doneness, it should be tender. Taste and re-season as needed. 

3. Remove Bay Leaf. Transfer to bowls and enjoy.

Wednesday, November 2, 2011

Tuesday, November 1, 2011

Pumpkin Bisque with a Pear Arugula & Smoked Vegan Cheese Sandwich

A perfect fall meal, this one combines many seasonal flavors all together on one plate. A creamy bisque with a hint of nutmeg. Toasted bread with pears, smokey cheese and a fig surprise inside. SOOOO GOOOOD! This is really