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Blueberry Basil Compote for Pancakes
It’s Summertime and blueberry season! What better way to enjoy some fresh juicy blueberries than on top of pancakes. This blueberry basil sauce is fast and easy to make. The prep and cook time is less than twenty minutes total. Fruit compote is amazing served right away as a warm runny sauce but if you prefer a thicker sauce make it the night before. As the sauce chills in the fridge overnight it will thicken. We love using locally grown fruit when it’s in season. Frozen berries can also be used when out of season. Have you ever been to a local farm where you can pick the berries yourself?…
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Instant Pot Seitan Ribs
We have been experimenting with different ways to cook seitan and have discovered how easy it is to make in the Instant Pot. Which is a no brainer if you have an Instant Pot because what isn’t easier and faster to with one duh. If you are new to seitan check out this article from Women’s Health magazine. It explains a little bit more about it. It’s a tasty meat substitute made from gluten. Seitan can be prepared and used in a lot of different ways. This recipe is good for beginners. If you don’t have an Instant Pot and are looking for an easy recipe try our Basic Chick’n…
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Instant Pot Black Eyed Peas
Do you believe in good luck? In the south we eat black eyed peas on New Year’s Day for good luck in the new year. The swelling of the beans as they cook symbolizes prosperity. They are traditionally served with collard greens which are symbolic for money. Unfortunately in the south they are also traditionally cooked ham for flavoring so I won’t order black eyed peas and greens when I eat out. That’s why I prefer to cook them myself at home in my Instant Pot. Vegan Instant Pot Black Eyed Peas are so quick and easy to make you will want to eat them all year long! If you…
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Spring ramps from the famers market
Saturday morning we went to Pepper Place farmers Market downtown. This was the second weekend of the season but we weren’t able to go on the opening Saturday morning. We were so happy to see a great variety of spring produce. We bought a bunch of different things but what I was most excited to see was the ramps. They have a short growing season but the farmer we bought them from said he should have them again next week. I posted this photo on twitter last night so I wanted to share what we ended up cooking with them. We modified a risotto recipe we found on Food52. Here…
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Happy Halloween Week!
Last night was our anniversary and this year we decide to stay in and just cook a nice dinner together. I made “Boo-schetta” thats right I said it booshetta not bruschetta deal with it. I took the photo in front of our collection of Georgia clay pumpkins. We picked the two smaller ones up at yard sales over the years and the larger center one we bought in Helen, GA on a family trip a few weeks ago. Then we also made a simple pasta with a blue cheese cream sauce. We used shallots, asparagus tips, fresh basil and then topped it with some chopped dandelion greens.
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Cashew a New Vegan Cafe in Chattanooga
Yesterday we had a chance to eat at a new vegan resturant in Chattanooga for lunch. Cashew has been open for about five weeks. It is on River Street down in Coolidge Park. Its a small space and they are really just open for lunch. They open at 10:30 and close at 2:30. My wife had the special which was a “Meatball” sub made with quinoa, mushroom, and walnuts. It was served with a side of turnip au gratin which was super tasty. I went with an adzuki bean burger. I was happy how well the burger stayed together. We also tried the chocolate chip cookies and they were really…
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Shiitake Mushroom Stuffing
last week I mentioned that we bought some shiitake mushrooms at Pepper Place Market. This is what we wound up doing with them. I am going to try this recipe again before Thanksgiving because it came out a little too moist and I think we should have cut up the bread smaller. That being said it was still tasty. For mushroom stuffing you need: 4 cups shiitake mushrooms 1/2 a loaf day old french bread cut into small pieces 1 white onion diced 1 tea sp vegetable oil 1 to 2 cups no chicken vegan broth 1 tea sp sage 1 egg In a small bit of vegetable oil saute…
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Easy Weeknight Vegan Black Bean Dish
This is an easy dish to make on weeknights. It’s not that time consuming and packs a lot of flavor. To make this you need: 1 white onion diced 2 cloves garlic minced 1 jalapeno pepper deseeded and diced 1 cubanello pepper deseeded and diced 1 lime one 15 oz can of black beans 3/4 cup vegan no-chicken broth 1/4 cup crushed pineapple cooked brown rice In a medium stock pot saute the onion and the peppers until the onions are translucent. Stir in the garlic and saute for another minute. Strain and rinse the black beans and add to the pot. Squeeze in the juice of the lime and…
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New cutting board!
We were out at the Valleydale Farmers Market this morning and I saw these beautiful cutting boards and knew I had to have one. They are made by a local craftsman Craig Skowronek. He blends different types of wood to make really unique looking boards. Check our their facebook page to see photos of other styles. https://www.facebook.com/pages/Lula-Woodworks/144927242201939
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Caprese Sandwich on the Grill
This a great lazy summer weekend sandwich. It is simple but has a lot of flavor. I love fresh tomatoes in the summer. To make two sandwiches you need: ciabatta bread mozzarella cheese 2 tomatoes 1 clove garlic 1 tbsp fresh chopped basil 2 tbsp balsamic vinegar 1 tbsp olive oil optional infused basil oil (muddle together a little basil and olive oil) Tooth picks Start by slicing and marinating the tomatoes. Let them sit for 30 minutes in a bowl with the garlic, basil, vinegar, olive oil, and dash of black pepper. When you are ready to grill brush the bread slices with the infused basil oil for a…
