Muddy Grits
Warm, sweet and rich cinnamon flavour makes these grits the perfect addition to a breakfast.
Yellow Grits
A rich mince of grilled yellow bell pepper and onion make this roasty-flavoured dish a delight.
Green Grits
A smooth mellow puree of okra and spinach give this Southern dish a verdant hue.
Hot & Sour Soup
The broth is made from veg stock, lime juice and red curry paste. The vegetables consist of napa cabbage, carrots, shiitake mushrooms, tomotoes and garnish with Thai basil.
Avocado Bisque and Lemongrass Rice
If you love avocado, this zippy preparation will hit the spot. The bisque is prepared by pureeing:
- avocados
- parsley
- key lime juice
- salt
- spinach
The rice, white jasmine, is simply cooked with the addition of prepared lemongrass as well as coconut oil and salt.
The fragrant, sweet rice meets the mellow, mild zest of the bisque in an unexpected and delightful experience.
Grilled Portabella Burger
Served on a made-from-scratch wheat bun with seared baby corn.
Seasoned with apple-wood smoked salt and olive oil.
Avocado Salsa
Avocados are amazing! To take it to a new dimension, I added corn, tomatoes and olives and salt. This builds on the mellow avocado flavour a complex and savoury dimension.
This recipe works best with avocados that are almost fully ripe. They shouldn't be plasticky or mushy.
Home Grown Salsa
A nice light side dish or appetizer:
Dice the tomatoes. You may wish to blanch and peel them first, but it's also delicious with the skins.
Roast the corn and cut it from the cob.
Diced jalapeños
Mix in onions and salt. Serve with Geek youghurt - or leave it off for a purely vegan meal.
Cantaloupe Sorbet
Start with a fresh, fragrant cantaloupe! Your finished product will taste like the raw ingredient ;-)
Make sure the cantaloupe is semi-frozen or well chilled. Then, blend with ice, a pinch of salt and a dash of sugar. Make sure that the blender and serving dishes are very cold (store in the freezer for a few minutes prior to preparation) and be sure to serve promptly.
Served here with candied jasmine tea leaves (mint leaves are also a good choice).
Sloppy Thai
I actually make this quite often, but I change it up each time.
The main requirement is fresh vegetables - the rest can change based on your tastes.
This particular batch has:
- rice noodles
- coconut milk
- curry paste
- peanuts
- seared tofu
- carrots
- peas
- bamboo shoots
- peppers
- onions
It's quick, it's easy and it tastes amazing!
Asperges et la laitue frit
Sautéed in macadamia nut oil, cubed tofu with fresh-from-the-garden asparagus spears and seared lettuce, garnished with a balsamic reduction.
Vegan Tofu Sandwich
- olive oil sautéed tofu seasoned with applewood smoked salt
- red & yellow peppers
- lettuce
- avocado
Served on made-from-scratch focaccia bread and garnished with tomato and fresh-from-the-garden basil
Phanaeng Curry with Chamorro Red Rice
Improvising here with:
- lettuce
- tofu
- peppers
- tomatoes
Seasoned Breads
Here's two batches of bread made simultaneously:
- The white bread is garlic bread: garlic and olive oil mixed into the dough.
- The yellow mix bread: turmeric and paprika with basil and parsley.
Grilled Pois Chiche Wraps [vegan]
- chopped/mashed chickpeas
- wilted spring mix or spinach*
- tomatoes
- avocados
Fold ingredients in tortilla and grill/fry until crispy.
* wilt by lightly sauteing in olive oil
Thai Noodle Salad [vegan]
- rice noodles
- curry paste
- peanut sauce
- cashews
- carrots
- broccoli
- tomatoes
- spring mix
- tofu
- avocado
- Sauté tofu until browned
- Soak rice noodles until soft then sauté with curry paste and peanut sauce until done.
- While still hot, add the noodles to the spring mix and other vege.
- Toss and serve.