​Squash with Walnuts (Vegan)

Friday, July 17, 2015

Courtesy:  Mackenzie Kelbach

1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter

Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet. Read More...

Potato Leek Soup (Vegan)

Friday, July 17, 2015

Courtesy:  Sara Graca 

Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca 

Go Back


honey cornmeal peas butter cream currants Corn sesame fritters sandwich Red Onion cauliflower strawberry barley bacon roasted vegetable apples poblano plum tomatoes chimmichurri chicken yellow onion bok choy crisp Spread conserve coeur a la creme vegetarian flank steak carrot tops kalamata Chevre chimichurri pork gin Potato tart coriander Bread meatballs zucchini white beans vinaigrette beef ramps beer strawberries Butternut cilantro curry fondue berry blueberry chili peppers frittata tomatoe Leek sauce fritter bread pudding beets gruyere couscous shiitake biscuits parmigiano Rice wine vinegar mushroom cointreau hazelnuts green pepper Squash Greens turnips buttermilk dijon plums brown sugar bean almond milk okra walnuts shrunken heads carrot top anchovy Drinks asparagus reggiano cockaigne Salad Tomatoes gouda remoulade celery root bulgar wheat strata kohlrabi fennel bulb sherry sweet pepper beet greens casserole parmesan capers collins mushrooms dilly pecans mustard greens pine nuts tuscan bell pepper imam Farmers' Market Eggplant Apple chiles celebration pickled leeks scallions tortillas Soup radish scapes verde olives swiss onions tomato juice chili pineapple chilies chorizo beet wheat flour habanero stuffing compote Cranberry Beans blue cheese chicken dinner salad cream cheese chocolate baby bok choy Poblano Chili coeur watercress caesar baguette coconut milk Spinach pesto oats basil pudding creme sour cream cranberry shelling pumpkin absinthe hickory bulgar jack cheese bbq kluski shallots tomato pasta celery hearts Side flank sausage maple bruschetta daisy pork chop goat Cheese Dressing spring rhubarb sandwiches carrots chipotle Cider celeriac sweet potato dill cucumber spiced winter squash melon tostadas vanilla wafers pancake heavy whipping cream garlic cantaloupe egg turnip peach egg noodles crepes arugula pie sour paste peppers cake almonds prosciutto bayeldi cheese pears polenta fennel seeds wasabi panzanella gazpacho sunchokes maple syrup tomato corn pie green beans buckwheat lemon grass fraiche Recipes Swiss Chard snow peas bloody mary mint gratin shitake Tomatillos artichoke slaw jam anise knots wrap carrot fronds nectarine feta pecan onion spelt yogurt rouille fennel steak potatoes jack latkes chives bosc muffins syrup autumn Kale Shitake Mushrooms plum radishes thai tenderloin Salsa eggs Beans Vegan walnut oil lettuce gorgonzola kirsch Jerusalem artichoke