Thursday, November 28, 2013
|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.
Sunday, November 24, 2013
|Creamy Mushroom Bisque|
Crispy Sage Mashed Sweet Potatoes
|Delicata Squash Stuffed with Holiday Rice|
topped off with Apple Crisp
Friday, November 22, 2013
Wednesday, November 20, 2013
|Photos by David L. Greer, committed to a lifetime of Plant-Based eating|
Saturday, November 16, 2013
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.
Wednesday, November 13, 2013
Wednesday, November 6, 2013
|Photos by David L. Greer, a PlantBased eater|