Sausage (Tempeh) & Peppers w/ Greens
To prepare the Tempeh Sausage: 2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain or cook off any remaining water (if necessary). Add the...
Read MoreHoney-Lime Broiled Salmon
Been making fish pretty regularly these days & have a few new tasty recipes to share. Here’s one of them…. FOR THE MARINADE: 4 salmon fillets (about 6 oz each) 2 TBSP tamari/soy sauce 1/4 cup brown rice vinegar 1/2 cup mirin 1 tsp peeled & grated fresh ginger (see tip below) Place the fillets in a baking dish just large enough to hold them in a single layer. In a small bowl, combine the soy sauce, vinegar, mirin, and ginger. Pour over the fillets, turning to coat all sides, and marinate at room temp for at least 30 mins but no longer than 1 hour....
Read MoreCreamy Tomato Soup
32 oz broth (veggie or chicken) 28 oz package of crushed tomatoes 1 cup whole milk or heavy cream pure salt to taste freshly ground black pepper handful of fresh basil, roughly chopped (optional) freshly grated parmesan cheese (optional) Combine broth and tomatoes in a saucepan over medium heat. When soup bubbles, stir in milk and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. Puree soup with an immersion blender if you have one (or transfer to regular blender). Serve bowls of soup with basil and parmesan over the top if using....
Read MorePotato, Cheddar, Bacon Soup
2 – 4 baking potatoes (depending on size – between 1.5 & 2 lbs), baked, peeled, & roughly chopped 2 TBSP butter or ghee 1 – 3 garlic cloves (depending on size) finely chopped (about 1 TBSP) 3 & 1/2 cups whole milk 6 slices bacon, cooked and diced 1/2 large onion (or 1 small), thinly sliced 2 celery stalks, diced 3/4 cup shredded cheddar cheese (optional) 1/2 cup sour cream (optional) 1/2 tsp pure salt (or to taste) freshly ground black pepper to taste Wash potatoes. Use a fork to make a few holes in the potatoes, and bake for about an hour (give or take) at...
Read MoreRoasted Parsnip & Pear Soup
2 pounds parsnips, peeled 2 pears, peeled and roughly chopped 1 small onion, peeled and roughly chopped 2 TBSPs coconut oil 1 tsp pure salt, divided 1/4 tsp freshly ground pepper 1 cup balsamic vinegar 2 cups broth (veggie, chicken, whatever you like) 2 1/2 cups whole milk Position rack in lower third of oven and preheat to 450. Roughly chop parsnips and toss with, pears, onion, oil, 1/2 tsp salt, and pepper in a roasting pan (9×11 pyrex works well). Roast, stirring approx every 10 mins, until very soft and starting to brown (about 40 mins). Meanwhile, boil vinegar in a small saucepan...
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