This is similar to the cilantro lime hash I usually get at Bluegrass Grill but maybe a bit spicier.   Start with 18 oz firm tofu crumbled and marinate it in: Juice of 2 limes 1 tbsp finely chopped cilantro 2 tea sp chili garlic sauce 1 tea sp turmeric 1/4 tea sp ground ginger 1/4 tea sp white pepper You will also need: 2 cups chopped potatoes 2 green onions chopped 1 white onion diced 1 tbsp rough chopped cilantro A handful of cherry tomatoes Boil the potatoes until almost full cooked. Saute the white onion then add the boiled potatoes and saute until browned. Add in the tofu and…

For the slaw: 2 cups brussel sprouts 1/2 cups thinly chopped bok choy 1 green onion chopped 1/2 tea sp ginger paste 2 tea sp sesame oil 1 tbsp rice wine vinegar 1/4 tea sp white pepper salt to taste Remove the outer layer of the brussel sprouts and chop into thin slices. Mix with the other ingredients and chill for 30 minutes. For the dumplings: 8 oz white mushrooms thinly sliced 5 radishes diced very small 9 oz extra firm tofu cut into small cubes 2 tbsp soy sauce 1 tbsp chili garlic sauce 1 tbsp sesame oil 1 tbsp ginger paste 1 package of dumpling wrappers Marinade the…

Went to Bluegrass Grill this morning and I got the Anne of Green Gables coffee mug and my wife got excited and made me swap with her. She just had a StarWars mug. I got the tofu cilantro lime hash. Supper tasty I need to figure out how to make something like that at home. The wife got the same thing she got the last time a Mediterranean frittata.

Pimento cheese is a southern tradition. Not the gross looking prepackaged stuff you can buy at the grocery store but the real homemade stuff. Its on a lot of the lunch menus around town and its often my go to item at restaurants that are not very veggie friendly. Everyone’s version is slightly different but this is my spiced up rendition.    For this simple recipe you need: 16 oz block sharp cheddar cheese 1 cup mayonnaise  1 jar (4oz) diced pimentos  1 tea sp vegan worcestershire sauce 1 tbsp siracha Grate the whole block of cheese and set to the side. In a food processor blend the drained jar…

This is a veggie copycat version of Steak and Shake’s Frisco Melt sandwich. Not sure how it got its name the only thing really San Franciscan about this is the sourdough bread. To make the seitan patty meat you need: 1 cup vital wheat gluten 1/4 cup nutritional yeast 1 tbsp chickpea flour 1 tea sp onion powder 1 tea sp garlic powder 1/4 tea sp black pepper  1/2  tea sp cumin 1 tea sp vegetarian beef broth powder 3/4 cup water 1 tbsp Braggs liquid aminos 1 tbsp vegtable oil 1/2 tea sp liquid smoke Mix all the ingredients together and knead the dough. Shape the dough into a…

Rutabagas are a healthy alternative to potatoes and can be cooked in many of the same ways. Last night we decided to make rutabaga fries.   First we cut the rutabagas into fry shapes and boiled in water until tender. Drain and pat dry then add to a fryer. Remove from oil when golden brown and seasoned with sea salt and Old Bay Seasoning. For the chard we chopped it up and sauteed it with shallots and garlic. When the chard was cooked we deglazed with 1/4 cup of porter beer. 

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…

This is a vegetarian version of a traditional Korean dish. The first thing you need to do is marinade your veggies for 15 to 30 minutes and prepare about one cup of cooked rice per person. For the carrot marinade: 1 cup matchstick cut carrots 1/2 cup rice vinagar 1/2 tea sp white pepper 1 tea sp ground ginger For the mushroom marinade: 3 cups chopped white mushrooms 1/3 cup soy sauce or Braggs liquid aminos 1 clove minced garlic 1/2 tea sp ground ginger 1 tbsp teriyaki sauce 1/2 tbsp sesame oil For the tofu marinade: 6 oz firm tofu cut into bite size squares  1/4 cup teriyaki sauce…

New Years day we didn’t feel like leaving the place so we scavenged what was in the kitchen. We had some champagne leftover from the night before and didn’t want to let it go to waste. We had received some honeybell oranges in the mail as a gift and wanted to use those as well.  To make the vinaigrette mix: 2 tbsp champagne 2 tbsp white wine vinagar juice of 3 oranges 1/4 cup olive oil 1 clove garlic minced 1 tbsp fresh thyme We served this over lettuces with thinly sliced radishes and roasted chestnuts. Roasting chestnuts is easy its just a little time consuming. First cut a slit…