This dish, concocted by DILFy Howard Wallen, really plays off the strong flavor of the buckwheat by bringing some sourness and spiciness to the mix. The walnuts also give it a crunch. I think you’ll like it.
I hate to re-blog, but we ARE getting close to Thanksgiving and it is ESSENTIAL that you are all prepared to make amazing Tofu Turkeys, so I am re-posting the recipe below. Remember: it is easy. You’re basically just stuffing a dome of tofu with delicious stuffing and baking it. No biggie. It’s just that
My good friend Aaron Steinbach is a private chef who works for the rich and famous in Hollywood these days but I met him as a young whippersnapper eating brown rice and kale. I asked him to donate this recipe to the book because I couldn’t forget it after eating it seventeen years ago. It’s
Here is a recipe that blends like our political parties should… Hopi Blue & Yellow Indian Corn Muffins This is another lovely recipe from Meredith McCarty. Great for breakfast or for serving with chili or any other dish that strikes your fancy. Here are her notes: “The intriguing swirl of marbled color in this cornbread
These little burgers are a little labor intensive, but worth it. They are warming, satisfying and the dip sauces make them a treat. Thanks to Howard Wallen for his help with these. 1 cup millet 3 cups water ½ teaspoon salt 2 teaspoons olive oil 1 bunch of scallions (about seven), finely chopped ½ cup
Millet does a million things. Because it’s got a mild taste, it goes really well with vegetables, like squash, or carrots, or cauliflower. In this dish, the cauliflower and the millet whizzed together taste like potatoes. Add the rosemary, garlic and mushroom gravy… OMG. 1 cup millet, washed 3 cups spring water 2 cups cauliflower,
I had some friends over for dinner last night and served two of my favorite dishes–Mock Tuna and Quinoa Salad with Hazelnuts. They’re both from The Hip Chick’s Guide (although one I stole–with permission–from Christina!) so if you’ve made them ten thousands times, forgive me. If you have not, now’s the time to throw a