Saturday, November 30, 2013

LEFTOVERS

                                      Peas, Mashed Potatoes, FireBrigade Stuffing, Asian Slaw

Thursday, November 28, 2013

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.


Sunday, November 24, 2013

WFPBNO Thanksgiving Menu from PCRM

http://www.pcrm.org/health/diets/recipes/thanksgiving-menu
Creamy Mushroom Bisque
Creamy Mushroom Bisque
Save-Cash Quinoa Loaf
Quinoa Loaf
Crispy Sage Mashed Sweet Potatoes
Crispy Sage Mashed Sweet Potatoes
Delicata Squash Stuffed with Holiday Rice
Delicata Squash Stuffed with Holiday Rice
topped off with Apple Crisp

Friday, November 22, 2013

Wednesday, November 20, 2013

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


Saturday, November 16, 2013

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! 

Wednesday, November 13, 2013

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!


Wednesday, November 6, 2013

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

Monday, November 4, 2013

Sunday, November 3, 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