oven baked breaded eggplant, served with tomato sauce pesto daiya cheese sauce and a bit of dill.

jerusalem artichokes and green kale with a spicy tamarind sauce (blend some oil, garlic, tamarind, and kick-worthy spices). saute some garlic and red onion in earth balance. throw in diced jerusalem ‘chokes (they cook fast), then add the kale to wilt, and turn to low heat and toss in sprouted lentils/beans that have already been tossed in sauce. add a bit more sauce and reduce a bit. serve.

jerusalem artichokes have a lot of inulin a high fibre-nutrient, as well they are an iron-rich food, and full of other helpful vitamins and minerals. eaten raw they are crunchy similar to a potato although non-starchy they have a lightly nutty taste and cook quickly into a soft texture. try them out.

battered and deepfried home-made seitan bites! munch munch! picture taken and bites munched by scallen for his birthday treat from me.

stuffed portobella caps with garlic, shallot, spinach, cream and pesto, and then sprinkled with bacon bits (wheat gluten). later generously topped with melted daiya.

fresh chard and beet greens sauteed with lemon juice and pine nuts.

gpoy

blairsmithfotos:

Jonathan, Lac Phillipe

blairsmithfotos:

Jonathan and I will be sailing soon enough

organic collard greens surrounded by local organic roasted patty pan squash.

artichoke heart bottoms with fresh pesto and local garlic scapes.