This recipe was inspired by a New York Times recipe for Stuffed Yellow Peppers. I’ve added cooked beans for extra protein and fiber, a simple, blended tomato sauce, and I like to halve the peppers for a greater filling to pepper ratio. 3 medium bell peppers (yellow, orange, red or a combination) 1 tablespoon olive oil 1/2 cup Israeli couscous…
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Umpqua Valley Pesto
Local garlic, walnuts and basil combine with extra virgin olive oil and a bit of nutritional yeast to make a perfect vegan pesto. It’s delicious tossed with pasta and vegetables or spread on a toasted baguette, but I also love a dollop stirred into homemade minestrone soup. 2 cups lightly packed fresh basil leaves (about 2 ounces) 3-4 tablespoons nutritional…
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Butternut Squash Soup
Ingredients: 1 large butternut squash, 8-10 inches long 2 tablespoons extra virgin olive oil, optional 1 large yellow onion 4 cups water 4 teaspoons Better Than Bouillon “No Chicken” soup base 1 cup rich cashew milk* 1/4 teaspoon freshly grated nutmeg (about 50 swipes) Preheat the oven to 375 degrees. Cut the squash in half. To make this easier, first…
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Cannellini Bean “Cassoulet” with Sweet Potato Biscuits
Not my best food photography, but several of you asked for this recipe and I want to get it up quickly. I started with a photo of a recipe my daughter shared with me from the book Veganomicon by Isa Chandra Moskowitz. She uses navy beans, olive oil, and fresh carrots in the stew; I made do with what I…
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Hazelnut Heaven
It’s hazelnut (aka filbert) season in Oregon! Now is the time to stock up. I just placed my order for 20 pounds of cracked hazelnuts from Growing Miracles Lavender Farm in Garden Valley. A friend is coming over Friday and we’re going to sort the nuts from the shells while we watch The Guernsey Literary and Potato Peel Society on Netflix.…
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Whole Wheat Pumpkin Muffins
Rule number one at the Pumpkin Patch: You can choose any pumpkin you like, but you have to be able to carry it all by yourself! These Whole Wheat Pumpkin Muffins are always a hit. I use whole wheat flour, freshly ground from soft white wheat for all my muffins, pancakes and waffles. Look for whole wheat pastry flour in the bulk…
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Sour Cream & Chive Potato Bread
Fresh chives from the garden, sour cream, local eggs, butter and mashed potatoes combine to make a deliciously light loaf of bread. The dough also makes excellent dinner rolls. The loaves or rolls can be shaped and refrigerated overnight and baked just before serving. Sour Cream & Chive Potato Bread Stir together in a large bowl: 3 cups unbleached bread…
