Archive for the Dinner Category

Raw Pad Thai

Raw Pad Thai pic

Care of Amy Symington Makes 12 servings Ingredients: Salad 4 green zucchinis, peeled into long strips 3 large carrots, peeled into long strips 2 yellow zucchinis, peeled into long strips 2 red pepper julienned 1 head broccoli cut into small florets & stems diced 1 bunch basil, chiffoned 1 bunch green onion, thinly sliced Dressing ½ cup raw natural peanut butter 2 tbsp tamarind paste […]

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Shiitake gravy over roasted fingerling potatoes with sautéed kale & maple eggplant bacon

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Makes 3-4 servings Ingredients: 2lbs fingerling potatoes, quartered 1 tbsp grapeseed oil Salt and pepper to taste Eggplant bacon 1 medium eggplant, sliced 1/4″ thick 3 tbsp tamari 2 tbsp maple syrup 1 tbsp grapeseed oil 1 tbsp smoked paprika Gravy 1/4 cup grapeseed oil 3 cups thinly sliced shiitake mushrooms, stems removed ½ cup quinoa flour (or any flour of your choice) 4 garlic […]

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Creamy Corn Chowder

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Makes 6-8 servings Ingredients: 1 tbsp grapeseed oil 1 large onion, diced 4 cloves garlic, minced 2 medium carrots, diced 3 stalk celery, diced 1 tbsp cumin 1 tbps paprika 2 large potatoes, diced 2 cups tomatoes, diced 1L vegetable stock or water 2 cups corn niblets, about 3 cobs of corn 1 (400ml) can coconut milk 1 lime zested and juiced 1 tsp salt […]

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Curried tofu tacos with brussel sprout slaw

curried tofu taco

Ingredients: 1 (350 g) package extra firm tofu, cut into long ¼” thick strips 4 tbsp soy sauce 2 tsp turmeric 1.5 tsp ground coriander 1.5 tsp paprika 6 tsp coconut oil 1 small onion, sliced 4 cloves garlic, minced 1 medium tomato, diced 1 jalapeno pepper, minced (optional) 1 medium sweet potato, diced ½ cup water 1 (398ml) can pinto beans, rinsed and drained […]

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New England Vegan Clam Chowder

New England Vegan Clam Chowder

By Chef Amy Symington Makes 8 servings Ingredients: 2 tbsp extra virgin olive oil 1 large onion, diced 2 cups oyster mushrooms, sliced 3 stalks of celery, diced 2 cloves garlic, minced 2 tbsp dried thyme 3 cups water or vegetable stock 3 potatoes, diced 2 (540ml) cans of coconut milk 1 (540ml) jar artichoke hearts, drained and chopped ¼ cup dulse flakes (or to […]

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