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Recipes
March Newsletter is Here!
The March Passionate Vegetable is up, take a peek for info on my spring classes, new recipes, resources and recommendations.
Soy ~ Queen of Versatility!
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Soy – Queen of Versatility! What is tofu? Tofu is the queen of versatility of all soy products. It’s also known as bean curd or dofu (Chinese) and is a great replacement for meat entrees. It is made from the … Continue reading
Tempeh Reuben
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Tempeh Reuben (Serves 4) If you like sauerkraut, you will love this sandwich!! A great vegetarian alternative to a classic East Coast favorite!! 8 oz tempeh 2 Tbs soy sauce ¼ cup water 4 … Continue reading
Sunrise Curried Tomato Tofu Stew
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Sunrise Curried Tomato Tofu Stew (Serves 6) Bright and colorful. A deliciously warming stew…this is made from pre-frozen tofu that you should freeze several days ahead of time. 1 Tbs expeller pressed canola or sesame oil ½ … Continue reading
January Newsletter is Up!!
The Passionate Vegetable is up, take a peek for info on my winter classes, new recipes, resources and recommendations. Click on: January Newsletter
Hearty Vegetable Barley Soup
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Hearty Vegetable Barley Soup (serves 4) Barley lovers… here is your soup! 3 dried shitake mushrooms or 1 cup sliced fresh mushrooms 1 cup boiling water 1 medium leek, cleaned and chopped fine 2 Tbs extra virgin … Continue reading
Reminder: Winter Cooking Classes at SBCC Cont. Ed.
Be sure to join me for upcoming cooking classes at Santa Barbara City College Continuing Education. New classes include: “Fundamentals of Cooking”, Cooking Fresh from Farmer’s Market”, “Cooking Survival for Singles”, “Vegetarian on the Verge,” and coming up in the spring, … Continue reading
For the Love of Soups
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Who can resist a steaming bowl of homemade soup on a cool, fall or winter day? And if your family is like mine, they will love coming home to the wonderful aromas of fresh home cooked soup. There is no … Continue reading
Parisian White Bean Soup
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Parisian White Bean Soup (serves 4-6) 1 Tbs extra virgin olive oil ½ cup onion, chopped 2 cloves garlic, minced ½ cup leek bottoms, chopped ½ cup carrots, sliced 4½ cups water, divided ½ tsp sea salt 1 cup precooked … Continue reading
Acorn Squash Stuffed with Wild Rice Pilaf
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Acorn Squash Stuffed with Rice Pilaf (Serves 4) This will stuff 3 squash, or two with leftover rice pilaf to serve as a side dish for another night. ¾ Cup brown rice 1½ Cups water ¼ Cup wild rice … Continue reading