Tagsenvironment tomatoes portland sweet potato slow cooker bokashi NYC restaurant wine dessert spinach recipe NGI cupcakes desserts local peppers green beans pizza kale salad potatoes chickpeas greens class apples travel fruit gluten-free food cabbage raw xgfx ginger health topic teese pasta New Haven area restaurant seitan soup rice healthy weeknight meals tempeh breakfast tofu veganmofo
Ingredientsapples assorted vegetables beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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Tag Archives: corn
Served with kale and leftover corn pudding from yesterday. Tonight’s meal is centered on Masala Baked Tofu from Appetite for Reduction. If you’re reading this blog and you’re trying to eat healthy- you own that book, right? Because you totally … Continue reading
It’s not so much of a pudding as a casserole. I’ve been going through various cookbooks (with relatively quick/healthy recipes) and looking for recipes that I haven’t used before. This meal was built around one of them, Corn Pudding, from … Continue reading