LEFTOVERS

                                      Peas, Mashed Potatoes, FireBrigade Stuffing, Asian Slaw

Winning Recipes From Our House to Yours



Our Plant-Based No Oil Thanksgiving Dinner included some old favorites: NAPA SUMMER SLAW (Blog archive 6/25/12), MUSHROOM STROGANOFF (Blog archive 3/2/13 or McDougall Quick & Easy Cookbook), David's Luscious Mashed Potatoes, Steamed Brussels Sprouts fresh from the backyard garden, AND 2 fabulous new recipes: FIRE BRIGADE STUFFING ( http://www.forksoverknives.com/fire-brigade-stuffing/) and PUMPKIN BREAD PUDDING (FORKS OVER KNIVES--THE COOKBOOK, P. 296). 

Don't wait til next Thanksgiving to try these outstanding dishes.



WFPBNO Thanksgiving Menu from PCRM

http://www.pcrm.org/health/diets/recipes/thanksgiving-menu

Creamy Mushroom Bisque

Quinoa Loaf

Crispy Sage Mashed Sweet Potatoes

Delicata Squash Stuffed with Holiday Rice
topped off with Apple Crisp

A Toast to Plant-Based Potlucks Everywhere!



Photos by Plant-Based photographers, David L. Greer and Dorothy P. Greet



VIP PANEL & VEGGIE STIRFRY



Rebecca Moscoso, Sally Fintel and Elaine Simmerman share Plant-Based wisdom and experiences with the Plant-Based Eating Class on Nov. 20.  As a grand finale, we dine on a jiffy veggie stirfry with garlic, ginger, jalapeno and greens added to the recipe on July 15, 2013 of this blog. 





Photos by David L. Greer, committed to a lifetime of Plant-Based eating



Brussels Sprouts for Dinner



From the backyard garden this week before the first frost--last of the Tomatoes,

first of the Brussels Sprouts.

We enjoy our sprouts steamed, baked and broiled.  Today we tried this recipe for MAPLE-GLAZED BRUSSELS SPROUTS adapted from Chef AJ in UNPROCESSED:

1 1/2 lbs Brussels sprouts

1/4 cup finely minced onions

1/4 cup maple syrup

1 Tbls Dijon mustard

1 Tbls tamari

1 Tbls cornstarch

Place trimmed & halved sprouts in small amount of boiling water for 2 minutes. Drain, rinse with cold water. Saute onion in a little water 2-3 minutes.Add boiled sprouts for 4 more minutes.

Whisk together maple syrup, Dijon mustard, tamari, and cornstarch in small bowl.

Pour maple syrup mixture over Brussels sprouts and cook for 2 minutes until sauce thickens.

Enjoy! 

EAT WELL, BE WELL, LIVE WELL



John & Barbee Kiker join Dorothy Greet and the Plant-Based Eating class to share their personal experiences, insights and recipes for optimum health.





Photos by David L. Greer, a Plant-Based Eater for 3 years!



PLANT-BASED PANEL INSPIRES

A panel of 3 Osher members & friends who embrace PlantBased eating for optimum health joined PlantBased Eating 101 on Nov. 6, 2013. Sue Barry, John Coleman and Phil Wheeler shared their personal health stories and the remarkable health benefits they are experiencing from PlantBased eating.





Photos by David L. Greer, a PlantBased eater

The meat industry is pretty scary

The meat industry is pretty scary  (Thanks to Gregory Shirota, Georgetown for his letter to the CAPE GAZETTE, Friday November 1, 2013)

KUDOS TO ROSE&CROWN'S CHEF JD FOR A DELICIOUS PLANT-BASED DINNER IN LEWES, DELAWARE

White beans and radish slivers on a bed of arugala lightly dressed with caper sauce and marmalade

     





Cauliflower steak on a mound of herbed mashed potatoes garnished with onion threads, shaved beets and delicate cherry compote







WAKE UP & SMELL THE METHANE!

http://finblizclimate.blogspot.com/2013/11/feeding-worldwhile-also-reducing.html