I Eat Plants
Tagsenvironment portland sweet potato slow cooker bokashi NYC restaurant tomatoes wine dessert recipe NGI cupcakes desserts local spinach peppers pizza kale salad green beans chickpeas greens class apples travel potatoes fruit gluten-free food cabbage raw xgfx ginger health topic pasta New Haven area restaurant teese seitan soup healthy weeknight meals tempeh breakfast rice 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: edible flowers
The cashew goat cheese featured in my post yesterday is an example of a fermented food. It takes at least 24 hours to make (though of course, very little of that time is hand-on). So what do you do when … Continue reading