Tempeh Ruben

This is (believe it or not) my husbands recipe from his former Lotus Cafe, but with my own twist. It's roasted tempeh w/ home made sauerkraut, and a sauce made from nutritional yeast, mustard, apple cider vinegar, garlic, tamari, flour & horseradish. You could always add your favorite vegan cheese & do a basic thousand island dressing with a vegan mayo....whatever works for you. It's fun and full of protein.

Aisan Slaw w/ Ginger Cashew Mayo

Another recipe from ani's raw food kitchen, makes a nice fresh slaw. I think it needed a little more salt and tang. I added a touch of Bragg Aminos and some cider vinegar. It could also use some type of  fruit like dried cranberries or mandarin oranges. Never be afraid to alter a recipe after following it and not fully enjoying it. Adding your own flavor might be just what it needs....have no fear, the worst thing that can happen is you'll love it!!

Arugala w/ Golden Beets & Walnuts in Orange Miso Dressing

This is a wonderful dish from 'ani's raw foods kitchen' - she makes wonderful fresh easy dishes that are perfect for spring. It's a must have cookbook if you want to eat better. The dish was a HUGE hit for all of us at Thunder Mountain. Let's just say we were scraping the bowl when the meal was finished!

Thai Watercress Soup

I love Thai food, it's very clean tasting and fresh. This soup is easy, easy, easy AND yummy! The stock is a few carrots, a few stalks of collard greens and a few pieces of kombu (seaweed also known as kelp). Sautee' some garlic, ginger and crimini mushrooms in a little oil. Add broth cook 15 minutes and add tamari, ume vinegar, watercress and beansprouts cook 2 minutes and your good to go. I'm sure you will here slurping during dinner, which in Japan tells the chef that the food is excellent!

Secret Smashed Potatoes & Peas

We all love mashed potatoes right? To some of us (no names) it is the ultimate comfort food. I love making them with some other ingredients just to make 'em a little less carbohydrate filled. I like to add cauliflower or celeriac to the pot of boiling potatoes. I also use red skinned ones over all the others, they have a lower sugar content. But sneaking in these other veggies just gives them a little more nutrition then just plain 'ol tatters. Skye (my son) loves them and the only thing he needs to make his dish complete are a pile of garden peas next to them. Yum!

Fresh Spring Roll w/ Peanut Sauce

Spring rolls are great anytime...lunch, appetizer, dinner, snack, whenever! You can fill them with just about anything. I like using napa cabbage, cilantro, carrots, avocado...well just about anything. The trick I have found that works best is to have a wet dish towel laid flat on your counter to make your wraps on and to soak your rice paper wraps in a large bowl of hot water (not scalding) until soft.
Peanut sauce is great as a dip for them. I use crunchy peanut butter with fresh ginger and garlic, some lime juice and agave, adding water to whisk into a creamy consistency and some chili pepper is always nice unless your serving kids.

Roasted Asparagus

Needless to say asparagus was the least favorite of GL's (my husband) vegetables. I love them personally and one day figured out a way that is now what I consider "the only" way to have them. Toss them onto a baking dish, drizzle olive oil on them, add celtic salt and fresh ground black pepper, toss well and roast at 400* in the oven for 30-35 minutes...toss them at least 1 time during cooking. Wow are they the bomb!!! GL even loves them and that my friends is saying something.