latest by category by ingredient all recipes
Served piping hot, this golden tofu is remarkably like freshly scrambled eggs, flavored with basil, dill and chives. Squeezing the tofu will extract about 3 tablespoons of liquid and will keep the dish from becoming watery.
Warm grapefruit with caramelized brown sugar is a delicious breakfast treat or after-dinner palate cleanser.
This makes an easy, delicious springtime breakfast!
Just like Mum used to make! Ok, well not really, but this is super tasty!
This cake is a delicious way to use fresh figs!
This is a great recipe to use with local Vermont cheese.
These pancakes have a pleasantly sour flavor from soaking the whole wheat flour overnight. Soaking makes the flour more digestible and softens its flavor.
This recipe is great served with local maple syrup.
A springy gluten-free recipe that is also nice for people who want a change from regular wheat muffins. Starting the batter the night before makes them more digestible.
Adding curry powder, carrots and scallions to tofu makes it truly satisfying.