Boiled peanuts are totally a southern thing. They are a common thing to see at road side farm stands and even in some gas stations. I wish I had taken a picture of it but I saw a gas station once with a sign for “Boiled Peanuts and Fine Wines Inside”.  I made some at home today in the crockpot with this simple list of ingredients. You need: about 1 pound or so of raw green peanuts 1/2 cup of salt 2 tbsp Old Bay Seasoning or other spice mix 6 cups of water Just add everything to the crockpot and cook on high for about seven hours. They are…

I was inspired by the Jersey Meets California Foolproof Club Sandwich on the blog Cooking & Beer but wanted to make a vegetarian sandwich. Our version of the Monster Club Sandwich is huge! I often hear veggie friends online mention that one of the things they miss since giving up meat is sandwiches. There is no need to give up on sandwiches.  A classic delicious vegetarian sandwich is within your reach my friends. To make two full sandwiches you need: 1/4 cup mayonnaise 1/2 tea spoon Sriracha sliced cheese (we used Munster and smoked Gouda) 2 tomatoes thinly sliced 2 fried eggs 1 sliced avocado lettuce alfalfa sprouts about half…

For the stuffing: 1 cup walnuts 1 cup dried cherries 1/2 cup red wine juice of one orange 3 apples diced 1 tbsp butter 1 tea sp red wine vinegar 1 pan prepared cornbread 1 large shallot 2 cloves garlic Grind the walnuts in a food processor and set to the side. In a small sauce pan simmer the dried cherries, red wine and the juice of one orange. Cook until most of the liquid has cooked away. In a separate pan cook the diced apples, butter, red wine vinegar, and one cup of water. Simmer for about ten minutes. Quickly saute the shallot and garlic. Finally mix the ground…

Last night we made vegetarian country fried seitan stake with mashed potatoes and white gravy served with a side of garlic sauteed green beans. To make the seitan steak you need store bought vegetable no beef broth or homemade. We made our own broth. Its easy it just takes a little extra time. To make the the broth combine: 8 cups waters 1/3 cup liquid aminos 1 white onion chopped 2 celery stalks chopped 1 carrot chopped 2 cloves chopped garlic 1/4 cup red wine 1 bay leaf dash of salt and pepper Boil on stove top uncovered for one hour. Then strain the liquid and store for later use.…

For the sauce 2 peaches 1 tomato 7 very small poblano peppers from the garden 2 tbsp olive oil juice of 1 lime Pinch of salt and pepper For the chick’n 1 cup vital wheat gluten 2 tbsp chickpea flour 1 tbsp nutritional yeast 1 tbsp Vogue instant vegetarian chicken base 1 tea sp onion powder 1/2 tea sp ground ginger 1/4 tea sp white pepper 1/4 tea sp garlic powder 1/4 tea sp ground sage 1 cup water 1 tbsp vegetable oil 1/2 tea sp salt Pre-heat oven to 350. Mix all ingredients in a large bowl starting with the dry ingredients first. Mix all the ingredients together kneading…

1 round loaf bread 1 can artichoke hearts (14oz) 1 jar Greek style pitted black olives (6oz) 1 jar green olives (6oz) 1 clove garlic minced 1 tea spoon fresh chopped oregano 1/2 cup olive oil 1 table spoon red wine vinegar 3 tomatoes 1/2 lb sliced provolone cheese To make the olive salad first drain and rinse the artichokes and olives, then chop and add to large bowl.  Mix in garlic, oregano, olive oil, and red wine vinegar. Slice bread loaf in half. Hollow out the center of the top half of the bread to make a bowl shape. Spread a thin layer of olive salad on the bottom…

4 green tomatoes 1 tea sp salt 1 1/2 cup all purpose flour 1 cup butter milk 1 egg 1 cup yellow cornmeal 1 tea sp black pepper Vegetable oil for frying Cut tomatoes in 1/4 inch slices. Place slices on paper towel and sprinkle with salt flip and repeat on other side. Let stand for 30 minutes. In shallow dish place flour. Then in a separate disk whisk together buttermilk and egg. In third dish combine cornmeal salt and pepper. Take tomato dredge in flour to coat both sides, quickly dip in egg mixture, and then dredge both sides in cornmeal. Fry to golden brown.