Monthly Archives: October 2014

Pumpkin Cinnamon Cake

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  Ingredients   1 Vanilla or spice cake mix 1 apple shredded (cone #1) 2 cups fresh pumpkin shredded (cone #1) 2 T baking powder & 2T water- for vegan cake Cinnamon & Nutmeg- pinches Fruit for the bottom of pan: 3 apples sliced or shredded (cone #2) Directions Pour the cake mixture into a […]

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Mushroom and Brown Rice Risotto with Sautéed Power Greens and Tomato Garlic Confit

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by Chef Zhee Zhee Yields: approximately 5 cups Risotto: 2 c. brown rice 5 c. vegetable broth 1 c. red onion, brunoised 4 cloves garlic, minced 1 pound mushrooms, thinly sliced 1 c. white wine 1 TB tamari or soy sauce 1 TB balsamic vinegar 2 TB olive or coconut oil 2 TB arrow root, […]

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Tahini Dressing

Serves: 10 – 12 Ingredients Juice of one large lemon 1 garlic clove minced ½ cup water ½ cup raw tahini 1 tsp maple syrup or honey 1 tbsp and 1 tsp apple cider vinegar 1 and ½ tsp soy sauce, tamari (gluten free), or braggs aminos 1 tsp coriander powder 1 tsp cumin 2 […]

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