This chowder includes two of my favorite starches, potatoes and corn. I couldn’t stop there so I also added wild rice and leeks to the mix and that just took it over the top to a whole other level of deliciousness. It’s definitely comfort food time when you serve this chowder to your family and…
thyme
Portabella Mushroom Chili
We thought it was very good the first day. The second day it was awesome and it just kept getting better! Chef AJ said you can serve it over a baked potato or a grain if you wish. We had it as is and loved it! This is another recipe that can be made in…
Portabella Mushroom Chili
I bought one of those gigantic containers of mini portabellas at Costco and then I couldn’t remember what I was going to make with them! Does that ever happen to you? Well anyway, I saw that Chef AJ shared this recipe on the Fuhrman message boards so I gave it a go. Wow -it –…
Caribbean Rice
The rice is a simple mixture of mango, cilantro, bell peppers, brown rice, lime juice and green onions. Serve it warm, room temperature or chilled. Feel free to sub pineapple for mango, use any colored pepper you have. Delicious served with Cuban Black Beans and Oven Baked Plantains with Coconut Dipping Sauce. Caribbean Rice 3…
Beet Lentil Brown Rice Burgers / Baked Beans / Chocolate Soft Serve
Memorial weekend is the kick off to Summer fun! That means BBQ’s, backyard pool parties and picnics in the park. Where does a plant based diet fit into this American tradition where meals are usually planned around big platters of meat? Have no fear – I got you covered. This new to me recipe for…
Beet Lentil Brown Rice Burgers
This was hubby Tom’s burger on a sprouted Alvarado St Bakery bun. All of our favorite burger toppings work with this one, lettuce, pickles, mustard, ketchup, onion and tomato. Holy yum! This is a winner. I found this amazing recipe over at Healthy Girl’s Kitchen. She wrote about how this is a copy cat attempt at a famous burger…