A few years ago, my mom and I worked on a plant-based version of her wonderful tourtiere du Lac Saint Jean. Given that it smells the same while it bakes as the one she used to make at Christmas, I think we nailed it!
Tourtiere
Mediterranean Tempeh
My friends know I love tempeh! It’s a wonderful and healthy and inexpensive (at least when homemade) source of protein. Last summer I enjoyed Mediterranean style vegan tchikun with my salads. Why not do the same with tempeh? I love
General Tao Tempeh
Okay, this is so yummy…. had to make a second batch! I had a craving for General Tao tempeh I just couldn’t shake this week. So, I searched for some recipes, played around with the ingredients, and voila! This is the first time I make black bean-soy tempeh. Boy, is it good! Another batch on the way. 🙂
Pinto Bean & Spicy Sausage Stew
Grains & beans constitute everyday fare for me, and let me tell you that everyday fare needn’t be dull or boring. By the same token, delicious and exciting dishes needn’t be complicated to make. This dish is so simple to make that it doesn’t require a recipe, but I have one, just in case: Black Bean Stew. Just replace the black beans with pinto beans, or any bean of your choice!
Kale & Lentil Curry
It’s kale season! Last week, I was looking for a way to use up some of the kale I had picked up at Tau and I came up with a super yummy dish, but I made one mistake: I didn’t write down the ingredients! When my folks came over unexpectedly and finished off the lot, I decided to dig through my memory cells and come up with a recipe. And voila, here it is! Actually, with one minor difference; the first time I made it I used cooked chickpeas. For a chickpea version, simply reduce the liquid to 1 cup, reduce cooking time, and add the chickpeas after the kale and sweet potato are cooked.