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SUMMER LIGHT MEDITERRANEAN LASAGNA

In by Toni P

The days are longer, and the air is balmy. This meal seems to surface in the spring and summer months for us, when the eggplants and squash are at their bests and the herbs can come right out of the garden. Short of picking the veggies yourself, try to find a good farmers market for the best, freshest bounty. This dish pairs so nicely with crisp white wine and a crunchy green salad with a peppery/lemony vinaigrette. Make double and you can enjoy for breakfast or another dinner. These leftovers really hold up.

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HEARTY EGG – VEGGIE QUICHE WITH UNCURED BACON

In by Toni PLeave a Comment

This takes a little time, but is very worth the effort. You start by precooking the veggies so they get a little head start before you layer them in the roasting pan with the eggs and cheese. Depending on whether you serve this for breakfast, brunch or later in the day for dinner, you can adjust your seasoning to taste. It can remain quite simple with just the salt and cracked pepper, or you can kick it up a notch and go with red pepper flakes, or tons of herbs. You really can’t make any mistakes and it is nice to change it up each time you make it. This holds up very well for a few days in the fridge. Ideally you should heat it up the next day in the oven, rather than the microwave. It can also be enjoyed at room temp.

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VEGAN UMAMI ‘BONE’ BROTH

In by Toni P

“Fighting that annoying cold that everyone has been suffering with this season, I wanted to come up with a vegan version of bone broth to try myself and to be able to give vegan friends and clients to try. I am not vegan, and I do consume lots and lots of chicken and beef bone broth, so this had alot to live up to, taste wise, and it didn’t disappoint. Roasting the vegetables first, before boiling them, gives a depth to this broth, that is punctuated by the umami rich elements from the miso, Kombu, and shiitake mushrooms . Thinly sliced veggies, all slathered in miso and oil and roasted, then simmered in water til done. Cooled, strained and there you have it . The golden color comes from the onion peels. The Miso gives it the fermented elements and probiotics that make it super healthy. Can be used as a healthy tea/tonic, especially when under the weather, or as a foundation for a yummy soup.