A long time ago women gathered in community or church kitchens and cooked together for holidays, canned preserves or pickles. The time consuming tasks were pleasantly endured thanks to the ...
The Enlightened Pantry
Delicious hot or cold, this quinoa & agave nectar currant pudding can be prepared using brown rice as well. Sprinkle with berries and you have a great addition to any meal. Makes: 6 servings Ingredients: 2 cup cooked quinoa 1 cup soy, rice or almond milk ½ cup currants or dried cherries 1-12.3oz box firm [...]
These grilled portobellos with ricotta & asiago can be served in a bun, open faced or between a crusty roll. The meaty, earthy flavour combines so well with classic Italian ingredients. Just a hint of classic lasagna ingredients, replacing noodles with large grilled mushroom caps. Makes: 6-8 servings Ingredients: 8 large portobello mushroom caps 2 [...]
I have found a silicone basting brush to be the best tool to use when grilling. Its non porous bristles won’t shed and are easy to clean. Leave the bristles with the boars. Grilled bread is a satisfying meal any time of day. To serve at dinner, use a loaf that is 8 inches long [...]
Always buy the smallest Brussels sprouts; they are more tender and sweeter. You can also roast Brussels sprouts, halved and tossed with 2 Tbsp olive oil, in a 450°F oven for 20 to 25 minutes or until tender. I often add a tablespoon of good-quality balsamic vinegar just before serving. Makes 6 servings Ingredients: 2 [...]
Edamame have been bred to eat at an immature stage. They are different from the soybeans grown to make tofu. They are available organic as well. Firm yet tender, they are removed from their jackets and eaten as a snack in bars in Japan. Available shelled or in a pod, edamame is a protein packed [...]