This plant-based French inspired weeknight meal can be cooked in under 20 minutes. The trick with eggplant is to partially cook with no added oil to keep it from getting mushy. In this recipe we char the eggplant in a saute pan with no oil and then chop into stew. Of course soaking and making […]
Read More Vegan Cannellini Ratatouille with Saffron RiceBulgur wheat is such a wonderful grain to stock in your pantry, cooks in less then 10 minutes, wonderful fluffy in texture and packs fiber and protein with 26g of fiber per cup and 17g of protein per cup. Embrace this recipe with what is in season since this was at our end of Summer […]
Read More Bulgur Wheat Stuffed Summer Pattypan ZucchiniAs the temperatures heat up this plant-based “Ceviche” is perfect to help cool off your evening. Featured at my last Food & Wine Pairing with Monticello Vineyards we paired this with their 2014 Oak Knoll Chardonnay. Serves 4 Ingredients: 1 lb of heirloom tomatoes 3 cobs of summer corn 1 ripe avocado, diced 1 small […]
Read More Corn, Tomato and Avocado Plant-Based “Ceviche”
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