Tag Archives: Tumeric

Breakfast Soufflé

Vegan Soufflé (1)

Somewhere between an omelette and a soufflé there is a zone in which this dish resides.  It incorporates silken tofu as the binder, and as with any of these types of dishes you can substitute whichever veggies you favor to personalize it to your liking.  I was trying to come up with a good name for it, and after considering such mouthfuls as soufomelette I finally settled on touffle.  A mouthful of this touffle will make you a believer in delicious vegan breakfasts.

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Basmati Rice With Vegetables & Toasted Pine Nuts

Basmati Rice Bundt
If you’re like me, you probably have rice and frozen mixed vegetables in your pantry and freezer. I do hope your mixed vegetables are organic though. Who wants to consume genetically modified corn? I certainly don’t. Believe me, I can go on a rant when it comes to GMOs.

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Banana Cream Tart


Every once in a while I get that desire to eat something sweet, at which point I usually have a teaspoon of raw honey or a couple of dates to satisfy that desire.  But every so often I want to put something together that’s healthy, yummy and beautiful.

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Indian Style Chick Pea Soup

I love spices. They make food taste good, and they’re good for us too. This Indian Style Chick Pea Soup is made with sauteed garlic, onion, ginger and chick peas. Seasoned with tumeric, cumin, curry, smoked paprika, cayenne and real salt.

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Chick Pea Snack



Oh yeah, chick pea snack! Preheat the oven to 400º.
Dry the cooked chickpeas (If using canned make sure it’s BPA-free, rinse them well and pat dry). Place the beans in a bowl and toss with a touch of coconut oil, nutritional yeast, garlic powder, tumeric, cumin, real salt, cayenne pepper and smoked paprika.

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