- salt to taste
- sesame seed
- minced garlic
- chopped green onions
- tbl sesame oil
- pepper to taste
- soy sauce to taste
- garlic
- ground cumin
- bay leaf
- cocoa powder
- cinnamon stick
- dried oregano
serve with homemade bread and side of veggies
- low-sodium vegetable broth
- small bay leaf
- liquid smoke
- garlic
- juice of half a lemon
- olive oil
- mushrooms
- garlic
- rosemary and thyme
Serve topped w/ mushrooms, roasted beets, carrots
- white beans
- soy milk
- vegan margarine*
- toasted pumpkin seeds
From site “My mother made this spinach salad often when I was growing up, along with many other Korean dishes. It was a favorite then and remains a favorite still today. This variation is pretty close to how I remember hers tasting and it is a little on the spicy side. If you make it yourself, please adjust the amount of hot pepper to suit your personal heat tolerance. In fact, make any adjustments you desire to suit your taste.”
- bag of fresh spinach leaves
- scallions
- red chili flakes
- rice vinegar
- toasted sesame oil
- toasted sesame seeds
- salt pork or 6 pieces bacon
- Salt and pepper to taste
- fresh beans
“Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.”
- cornstarch or arrowroot powder
- cinnamon
- Juice of 1/2 fresh lemon
- light brown sugar
- fresh or frozen blueberries
- cold water
- baked Easy Pie Crust