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Tea-Smoked Tofu, Collard Greens braised in Coconut Milk, Basmati Rice

Food & Drink / Vegetarian & Vegan : What the Hell Does a Vegan Eat Anyway?

Lunch 1/08 Tea-Smoked Tofu Collard Greens braised in Coconut Milk Basmati Rice A quick lunch using leftover basmati rice as the base. In a wok on med-high heat add 1 tbs. canola oil, 1 tsp. garlic, 1 tsp. ginger. Cook for 30 seconds...

Eat Beat: Artichoke hearts with harissa salad

Lifestyle / Food & Drink : Daily Dish

In this Eat Beat, I demonstrate a simple, savory artichoke salad with cubed potatoes and which gets a nice touch of heat from added harissa paste (a Tunisian paste made with chiles, garlic, spices including cumin and caraway, and ol...

The Secret Ingredient (Coconut): Double Coconut Rice Pudding

Lifestyle / Food & Drink : Serious Eats

This rice pudding uses coconut milk, and dried coconut, plus a few extras like rice and sugar and cream to make this creamy coconut concoction, inspired by Thai coconut rice and coconut ice cream. It's luscious, not too sweet, decad...

Ingredients: Kat's Cauliflower Leek Soup

Food & Drink / Recipes : All Recipes

4 / 5 Stars | 2 Reviews by KatherineC "Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then mixed with coconut milk in this basic cream of cauliflower soup recipe." View Complete Recipe Det...

7 Must-Visit Spots in Santa Fe to Eat Green Chile

Lifestyle / Food & Drink : Eater National

A tour of New Mexico’s signature dish New Mexican green chile peppers are special, with a strong vegetal taste that approaches artichoke territory: the combination of this unique quality and their heat makes green chile dishes deep,...


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