by vhchef | Apr 15, 2020 | Appetizers, Recipes
Ingredients 4-6 servings 1-2 LB variety of tomatoes like cherry, heirloom, grape 1 tablespoon olive oil 2 garlic cloves, sliced 10 oz goat cheese 3 sprigs of thyme 1 sprig rosemary To taste salt & pepper Procedure: Heat oven to 425 degrees In a medium mixing bowl...
by vhchef | Apr 15, 2020 | Recipes, VegHead Life
CREATING A MORNING ROUTINE Setting up a morning routine will set the tone for the rest of your day. It’s nice to wake up smile, feel happy, and know that whatever the day may bring you will be able the handle it from a peaceful state because you started the day for...
by vhchef | Apr 15, 2020 | Recipes, Salads, Sides
Ingredients 4 servings SALAD 3 cups butternut squash (about 2 small), peeled, de-seeded & small dice 1 tablespoon olive oil 1 tablespoon fresh herb mix of rosemary, thyme, & sage, chopped 1 dry cup farro, cook accordingly to directions on package 3 tablespoons...
by vhchef | Apr 4, 2020 | Dinner, Fish, Recipes
4 servings Ingredients 2 cups uncooked cornmeal 1/4 -1 cup coconut milk beverage 3 tablespoons olive oil 5 garlic cloves, sliced thin 1/4-1/2 teaspoon crushed red pepper 1/2 cup dry white wine 3/4 cup chicken or vegetable stock 2 pounds peeled and deveined wild-caught...
by vhchef | Apr 3, 2020 | Recipes, Sides, VegHead Life
Ingredients 2 ¼ LB sweet potatoes, ends cut off, grated ½ white onion, grated, or finely chopped 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 ½ teaspoons salt 3 eggs, beaten ¼ – ½ cup flour 1 teaspoon baking powder Olive oil, for frying Procedure:...
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