Vegan Tarter Sauce 3 C. veganaise 3 TBS lemon juice 3 TBS capers 1 TBS pickles, small dice 2 TBS diced red onion 1 tsp. dill Directions: Mix everything together. Vegan “Crab” Cakes 3 blocks of tempeh 2 c. firm tofu ¼ c. red onion, diced 1 c. zucchini, shredded ½ c. seaweed salad
INGREDIENTS Two 7.5oz packs of cranberries, rinsed 1 small apple, chopped 1 orange, peeled and chopped 1 cup maple syrup or organic sugar 1 cup water whole cinnamon stick (opt.) 2 tablespoons orange zest METHOD Put all ingredients in sauce pan and bring to a boil. Turn down heat and simmer until cranberries pop (about
Cocktail recipe from Travis Fourmont, head bartender at Michael Symon’s Roast. Try this spooky cocktail recipe for Halloween! Ingredients: 1.25oz Four Roses Bourbon 0.75oz St. Germain 0.5oz fresh lemon juice topped with ginger beer 8 dashes of bitters Method: 1. Build the bourbon, liqueur, and lemon juice in a collins glass filled with ice 2.
Recipe by Sara Snow. Ingredients 1 ½ cups brown rice ¼ cup flour 2 teaspoons paprika ½ teaspoon salt ¼ teaspoon black pepper6 chicken thighs – boneless and skinless, halved 2 tablespoons olive oil 1 cup chicken broth 4 cloves garlic – smashed 1 medium yellow onion – cut into thick chunks 1 red bell
An Organic Month recipe brought to you by Chef Michele Dubis from: Sauce Ingredients: • 2 teaspoons organic vegetable oil • 1 cup diced organic yellow onion • 3 cloves organic garlic, minced • ½ cup prepared organic ketchup • ¼ cup organic chipotles in Adobo sauce • ¼ cup organic Worcestershire sauce •
For those of us who are busy and only have an hour or two at a time to “put up” our organic goodies from the field, this recipe is a tasty and simple solution to food preservation. Ingredients 2 cups small whole organic beets, cooked and drained, or 1 (16oz.) can small whole beets, drained