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| Pinto bean and chickpeas in a vegetable stock with lots of celery and greens |
When cooking vegetarian and especially Vegan it is important to well cook food and then allow the flavors to "bloom" overnight, also do not over salt any foods, as flavors develop.
This prevents a stew tasting like a warm salad. Also tempeh is the ONLY way that the full protein content int he beans is absorbed by the human body as the beans are fermented, this process breaks the beans downs for easy digestion and absorption.
Always cook the tempeh blocks in boiling salted water for 20 mins then drain and when cool enough to handle break apart, use in any recipe that would normally call for ground meat or fish for great results.
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| base for the "paella" |
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| Fresh tomato sauce for use in the "Paella", red pepper soup and the ratatouille |
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| Previous 2 the base for the paella cooked rice will be added before delivery and then it will be skillet cooked in client's home |
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| Baked garnet yam wedges |
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| Cheese and vegetable "strudels" |
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| Cooking the tempeh block |
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| Potato eclairs for the ratatouille ( info on today's previous blog on this site) |
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| Bell peppers and onions base for the hash |
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| Crumbled tempeh for the hash |
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| Previous 2 the hash in process |
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| Oatmeal and coconut cookies..recipe is on my other blog www.amusebushe.blogspot.com |
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