I Eat Plants
TagsNYC restaurant wine dessert portland slow cooker sweet potato bokashi cupcakes tomatoes desserts local spinach recipe NGI peppers pizza kale salad green beans vegan apples travel potatoes chickpeas greens class fruit food gluten-free cabbage raw xgfx ginger health topic teese pasta New Haven area restaurant seitan soup healthy weeknight meals breakfast rice tempeh tofu veganmofo
Ingredientsapples assorted vegetables basil 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