Pumpkin seed Pesto
The recipe is my attempt to copy Vicia’s pesto. They are my favorite STL restaurant. I’m writing it down because I weighed some of the things for a change. – 48 grams basil (this is how much we have grown so far.) – 48 grams raw pumpkin seeds – 2 cloves garlic – olive oil […]
Pineapple Upside Down Cake
For topping:1/2 medium pineapple, peeled, quartered lengthwise, and cored3/4 stick unsalted butter3/4 cup packed light brown sugar (I used dark brown) For batter:1 1/2 cups all-purpose flour (used 00 organic flour from Italy)2 to 3 teaspoons ground cardamom (I use 2 tsp)2 teaspoons baking powder1/4 teaspoon salt 3/4 stick unsalted butter, softened (used Miyokos)1 cup […]
Kale Slaw for a Crowd
Veggies Seeds (I didn’t use sunflower seeds because I didn’t have them. But they are really good in this.) Dressing Directions and notes
Karuna Smoothie
Ingredients for two 32 Oz Smoothies 2 Cups Kale or other dark leafy greens 1 medium raw beet, peeled 2 medium carrots zest of one lemon inside of one lemon 1/4 C Pumpkin seeds 2 Tbs Flax seeds 2 tsps ground turmeric 2 tsps matcha 1 tsps amla dash of freshly ground black pepper 2 […]
Mexican Rice for a Big Damn Party
This makes about 50 generous servings. 10 Cups white Basmati rice. (I used Lundberg organic from California because less arsenic.) 10 Cups homemade veggie stock 5 Cups pureed tomatoes 3 large sweet yellow Onions – diced salt pepper cumin flavorless vegetable oil Preheat the oven to 325. Saute the diced onions in oil until they […]
Traditional Cornbread Dressing – except vegan and spicy
Ingredients 1 day old pan of vegan cornbread 1 cup of firm white bread cubes (Pain a l’Ancienne) 2 cups homemade vegetable broth 1/3 Cup aquafaba – measure then whip to a foam 1 onion diced 2 celery stalks diced 3 cloves garlic 1 tsp thyme 1 tsp oregano 1 tsp cayenne 1 tsp black pepper 1 […]