A little while back I posted a recipe for some fermented cashew nut cheese. Even though I’m not a vegan, I don’t really eat much cheese, so after my initial excitement I was like, “What the hell am I gonna do with all this nut cheese?!”
Cashew what cheese? Cashew NUT CHEESE.
There are many a joke to be made about the wonderful world of nut cheese, but we’ll save those for another day.
I’m always in search of great recipes to complete my summer BBQ menu and please my carnivorous guests’ taste buds. I never thought of peas as the solution to my side dish conundrum, until they were delivered right to my doorstep.
Ok, a few things I need to get off my chest, that may have you questioning me as a nutritionist…
This post is about to get pretty heavy on the info. If you’re ready to party it up for Taco Tuesday, head straight to the recipe below. If you need a little more info on tempeh and soy then please read on.
Spring is a time for many a fun thing, including but not limited to all the FOOD we get to enjoy that comes straight from home… good things grow in Ontario my friends. Two of such things: leeks and fiddleheads.