Looking for a great centerpiece dish in place of a turkey? Try this!
Although you’ll see that there are several steps, none of them are hard or even very time-consuming.
The end result is a delicious roast, beautifully brown on the outside and filled with traditional holiday stuffing.
Served with mashed potatoes, gravy, cranberries, yams, salad, and pumpkin pie, you’ve got a complete Thanksgiving-style meal, with the traditional flavors you love.
This recipe and many other holiday recipes are in my cookbook, The Barefoot Gardener in the Kitchen Cookbook.
I was THRILLED to learn how to make this Cheesy Sauce!
I had been vegan for 7 years before discovering that in 5 minutes, I could make this delicious, creamy sauce to pour over broccoli, baked potatoes, pasta . . .
Watch this video to see just how quick and easy it is.
Then make it to find out how delicious it is!
My Indoor Garden: Microgreens!
I love gardening outdoors, but living in Alaska means my garden is under snow much of the year.
So — Microgreens to the rescue!
It is simple and quick to grow fresh microgreens in your house year round. It only takes about 10 days from start to finish.
Making Fermented Cheez: Smoky Pepper Cheddar
I was delighted to learn how to make my own fermented, sliceable vegan cheez.
In this video, I show you how to do this from beginning to end.
First I make the rejuvelac (so simple!)
Then I add the other ingredients and let them ferment for a couple of days.
Then I add the agar and arrowroot that thicken it, heat it, and pour it into a mold to cool.
Voila! Delicious vegan cheez!