Several years ago we went to an Oktoberfest event at Five Seasons Brewing in Atlanta. The polka band that played was really good. They played classic music and cover songs of modern artist like Britney Spears and Paul McCartney. We had so much fun that since then we have tried to recreate every year at home. This year we made pretzels, spaetzle, red cabbage, potatoes with seitan sausage.  Our pretzel recipe is modified from the Snake River Brewing Company recipe. 2 tablespoons yeast 2 cups warm water 6 cups all purpose flour 1 tablespoon salt 2 tablespoons sugar 1/4 cup honey 3 eggs, beaten Honey Butter Mix (half a stick…

Head of broclie chopped in small pieces  1 red onion diced 6 oz shredded cheddar cheese 6 oz shredded mozzarella cheese 1/4 cup sliced black olives 1/4 cup artichoke hearts 1 clove garlic minced 1 cup of tomato sauce 2 pre-made thin pizza crusts small amount of olive oil fresh basil chopped for garnish Last night we decide to make two different pizzas on the grill. One is broccoli and cheddar cheese and the other is artichoke with black olive. We used Mama Mary’s thin crust as the base and rubbed a little olive oil on the bottoms to keep them from sticking. Start inside by sauteing a diced red…

We went to Chattanooga, TN this weekend for the Southern Brewers Festival. We go to Brewfest every year and catch up with old friends and to try new beers. Saturday morning we ate breakfast at the Bluegrass Grill. It’s a small family run place. There is usually a wait but its worth it. They have a lot of veggie friendly options like like Tofu Hash and Glorious Grits with avocado, bell pepper, and spinach. http://bluegrassgrillchattanooga.com We spent the day checking out some local shops with a friend and then went to an early dinner at Sluggo’s North Vegetarian Cafe. I had a lentil burger served open face with chili on…

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…

Five peaches 1/4 cup sugar  2 Tbsp butter canned flakey biscuit dough oil for frying Peal and slice your peaches. Melt 2 tbsp butter with 1 tbsp sugar over medium heat. Add the peaches and a splash of water. Reduce heat, cover, and cook the peaches down to a pie filling consistency. Cook about 15 minutes more or less depending on how ripe your peaches are. Remove from heat and set aside to cool. Take each biscuit and press flat. Pour remaining sugar on a plate and lay one side of each biscuit in the sugar. Add a small spoonful of the peaches to the non sugared side. Fold over…

3 large tomatoes 2 cloves garlic minced 2 tbsp fresh chopped basil 1/4 cup olive oil 2 tbsp balsamic vinegar 12 whole okra 1 cup cornmeal 1 cup all purpose flour 1 cup butter milk 2 eggs vegetable oil for frying 2 tbsp butter 1 cup shredded parmesan cheese 1 cup raw grits Slice the tomatoes and marinate with the garlic, basil, olive oil, balsamic vinegar.  Beat the eggs and mix with the butter milk. In a separate bowl combine the cornmeal and flour. Dip the okra into the buttermilk mixture then into the cornmeal. Fry until golden brown. Cook the grits according to the package and at the end…

An easy fig appetizer using honey and blue cheese. There is no real recipe with this all you need is as many figs as you want, honey and blue cheese. First pre-heat the oven to 350. Then cut the top of the figs, then cut an X shape in the top of the figs. Stuff the figs with a small amount of blue cheese, and place on a cookie sheet. Drizzle the figs with honey and place on oven for 15 mins. After removing from oven place figs on serving plate and drip more honey on them.

Although I am not Korean I have always found that Korean food’s bold flavors and hardiness have kept me coming back to it as a comfort food. I have fond memories growing up of eating kimchi out of the jar at my best friend’s house while waiting on the rest of the meal to cook. We hope you enjoy these as much as we do. Korean taco sauce 1/4 cup rice wine vinegar2 tbsp soy sauce1 tbsp sesame oil1 tea sp sriracha1/4 tea sp ground ginger1 clove garlic minced For the taco filling: 7 oz (2 small packs) shitaki mushrooms 1/4 cup soy sauce 1 clove garlic minced 1/2 tea…

Saturday we found these huge pears at the farmers market. This is a simple dessert that is not overly sweet. 2 huge baking pears (maybe 4 normal size)2 tbsp butter1 tbsp honey1 tbsp brown sugar1 sheet ready to bake rolled pie crust Press the dough into a pie dish. We buy the pre-made dough sheets because it makes life easier and deserts don’t need to be hard.  Peal and slice the pears. Layer the pears on top of the dough. Melt the butter and mix with honey and brown sugar. Pour the butter over the pears. Bake at 400 degrees for 35 minutes.

 Here it is from the store.  Finished product  I used the “oven” cooking method and found the cooking time was spot on to get it done. I also let it thaw out in the fridge because ours came frozen. Cooking was a snap, just open and put on a pan and heat. I did bast it with a bit of olive oil, vegan worcestershire sauce, and liquid smoke. Once it was done I sliced it and served. The flavor was great, very smoky and “meaty” and the texture was also very good. The only thing negative is it may be a bit salty for some. So all said and done…