Why was I struggling to find something that uses whole sesame tahini? Whole sesame tahini is a nut butter made from the entire brown seed. This is important.
We use use dried figs, because they’re available year-round, and they keep just about forever. You can always use fresh figs, though… Just make sure to eat them within a day or two of dipping.
“When I was a child and had an upset stomach, my mother used to make me a hot drink that helped tremendously.”
This vegan wonder requires no cooking, and almost no prep. Just blenderize the organic, vegan superfoods, and then chill. You chill, and the dessert chills too.
A mildly sweet, somewhat savory hash, using crisp tart apples instead of potatoes. Use a well-seasoned cast iron skillet.
“Yams (or sweet potatoes) are one of my favorite foods. And they’re #2 on the Center for Science in the Public Interest’s list of veggies in terms of overall nutrient content.”
It’s all about simple. This is tres simple and tres delish. If you haven’t discovered kelp noodles or Austrian pumpkinseed oil, well, now’s your chance.
This recipe appears in our last cookbook, The Blue Ribbon Edition. Grated root veggies + more veggies + home-made dressing. Yogurt in the dressing adds live probiotics + protein.
From 1989. It fell by the wayside, until we served it this year at Tastes of Concord. Not only was this dish a hit, but meat eaters couldn’t believe it was vegetarian!
Crimson, crimson, orange, and yellow… with nuggets of green… and soy sauce… make this salad interesting, delicious, hard to pin down, and utterly unique.
Sweet potatoes add a natural sweetness and complexity of flavor to this lean, hearty, warmly spiced dish.