Brunch on the back deck. What could be better?
Savory crepes are generally made with non-wheat flours such as buckwheat. I use a nice blend of buckwheat and rice flours for my crepes; then throw in some zucchini, herbs, and sesame seeds. The filling for the crepes is simple yet elegant: Lightlife Ham Slices, Teleme cheese, sliced tomatoes, and a sprinkling of fresh thyme from my herb garden. Continue reading
Great vegetarian side dish – take off the skewer and bring to the table in serving bowl.
Want an easy and different side dish for your Thanksgiving feast? This recipe features fresh corn, fresh bell peppers, and Lightlife Italian Sausage. It is easy to make, looks great when taken off the grill, and is super tasty. Continue reading
Paratha (pəˈrɑːtə) is an unleavened bread originating in Indian. Loosely translated, it means layers of cooked dough. My is version is made with ghee gently folded into the dough, and then also brushed on top of the cooked paratha. Super tasty! Continue reading
Wheat germ crust.
Looking for something new? Look no further. This quiche has body and, just as important, an amazing combination of flavors that pair with almost anything you add to your table or picnic basket. Continue reading
Vegan and full of flavor!
These vegan egg rolls are easy to prepare and explode with flavor when eaten. As an added bonus, the sweet and sour sauce is also vegan and ready for dipping in about ten minutes. Continue reading
This entrée is wholesome, nutritious, easy to prepare, and most of all, tasty. It is one of the first vegetarian dishes I made for my omnivore wife, Robin when we were dating (many moons ago!). She had never met a vegetarian before and couldn’t fathom what I could make for dinner that she would like. Continue reading
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