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:
KGB (Kale Garbanzo Brownrice Burger) - still in the making, finalized recipe to come! (It packs lots of flavor and spice! And it's green!)
Adding to the KGBs with Daiya Mozzarella and homemade split pea topping
Stuffed Peppers! This one packs in asparagus, carrots, mushrooms, and brussels sprouts. Definitely Nooched up, also.
Stuffed Peppers Part Deux! Got cheesy and spicy with these, adding some Daiya, hot sauce, paprika (and possibly a bit too much black pepper).
Stuffed Peppers Part Trois! This variation has brown rice, carrots, mushrooms, asparagus, topped with partially blended chickpeas.
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.
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.
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!
