The past few months have brought us many delicious meals. Restaurants in LA, raw food masterpieces in Bimini, and a lot of fun in the kitchen. Tons of pictures floating around on our phones and on Facebook, Twitter, Instagram... but few/none to the blog. And that's a travesty!
So it's time to start the sharing. There's quite a backlog. But that'll just provide that much more yummy viewing & visual salivating. We'll start in the WolfSmith kitchen, where Steve's been having some fun making up his own recipes:
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KGB (Kale Garbanzo Brownrice Burger) - still in the making, finalized recipe to come! (It packs lots of flavor and spice! And it's green!) |
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Adding to the KGBs with Daiya Mozzarella and homemade split pea topping |
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Stuffed Peppers! This one packs in asparagus, carrots, mushrooms, and brussels sprouts. Definitely Nooched up, also. |
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Stuffed Peppers Part Deux! Got cheesy and spicy with these, adding some Daiya, hot sauce, paprika (and possibly a bit too much black pepper). |
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Stuffed Peppers Part Trois! This variation has brown rice, carrots, mushrooms, asparagus, topped with partially blended chickpeas. |
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Peter Piper picked a peck of (unpickled) peppers, then stuffed them, topped them with chickpeas, baked them, and ate them. I hope he gave me credit for the delicious recipe. |
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Inspired by Jane Esselstyn's Sweet Potato Polenta Stacks (which will be featured in Rip Esselstyn's upcoming book, My Beef With Meat) at Farms2Forks in LA, I tried out my own Sweet Potato Stax, with some ketchup and cashew cream. |
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Sweet Potato Stax new and improved - and even more delicious and colorful and messy and fun! These feature tempeh, polenta, steamed spinach, ketchup, and cashew cream stacked between the sweet potato layers. Yum, yum, yum. |
Many more mouthwatering pictures
(and as many recipes that go along with them) to come!
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