Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint

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This time of year, whenever I
start to see fresh English peas and asparagus at the market, and the
nasturtium flowers start to take over the garden, my cooking mind always
wanders to spring risotto with asparagus and peas. So, the other night I was
making a side dish of sprouted brown rice, and I noticed that the texture
would probably lend itself well to a risotto-style dish. Well that’s all I
needed to give this one a try…voila! A healthy, sprouted risotto that makes
a great vegan entree or side dish! Read More

Butternut Squash Enchiladas with Roasted Tomatillo-Pepita Sauce

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I
love trying different versions of the traditional enchilada. In these vegan
enchiladas, we get some extra protein punch from the pepitas in the sauce. I
had some vegan “queso” that I was experimenting with so I was able
to make this completely vegan, but you are certainly not limited to that. A
good queso añejo would also go well. The grilled tomato
was intended to add color to make the picture better, but it
turned out being a nice acidic component that brightened up every other bite
or so. Butternut squash loves being seasoned with cumin and chile, so this
just came together quite naturally. Read More