In addition to the Asian Cabbage Salad, Homemade Pita, and Edamame Dip I made this Creamy Green Pea Dip. I loved the smooth, slightly sweet taste of this dip. It gets a little kick from the jalapeno, but isn’t spicy. This would also make an excellent cold pasta sauce. With the addition of silken tofu itRead more
This Edamame Dip was a great addition to Saturday’s Women’s Retreat. Edamame (soy beans) are an excellent source of protein and with flavorful ingredients like sesame oil, siracha, and lemons, it makes a tasty snack! This would also make an excellent spread for a sandwich! Edamame Dip Serves 22 Adapted from La Fuji Mama 2Read more
Saturday Seekers had a day long Women’s Retreat. It was a wonderful gathering and I was delighted to make lunch for the event. I made Asian Cabbage Salad, an Edamame Dip and a Creamy Green Pea Dip. To go with it all I tried my hand at making Whole Wheat Pita. Making the pita wasRead more
To go with the Indian theme of the Tomato and Red Lentil Soup, I found this Cabbage Slaw recipe in this month’s Cooking Light magazine. I thought it was a great complement to the soup! This is also great on it’s own and was good the next day too. Cabbage Slaw with Tangy Mustard SeedRead more
Tuesday was supposed to be warm but rainy, or at least that’s what the weather forecast was when I planned my menu for SCL dinner. Unfortunately for me, the rain came on Monday and Tuesday was just hot. Despite the heat I carried on with my planned menu, and boy am I glad I did.Read more
Thanks to a whole bunch of rolls leftover from the Men’s Retreat this past weekend, I knew I needed to make a bread pudding for Tuesday’s SCL dinner. Bread pudding is delicious both sweet and savory. This recipe is one of my old standbys from a few years ago. It’s easily adaptable, so feel freeRead more
For Tuesday’s School of Christian Living class, I tried a couple new things. We had Italian Quinoa and Bean Casserole, Salad, Focaccia Rolls, and Triple Chocolate Brownies. The casserole dish was based off a Mexican flavored dish that I’ve made before. It’s a simple dish, and I knew that the flavors could be adapted veryRead more
I’ve had this recipe tucked away for a few years; I can’t believe I haven’t made these sooner, they’re so good!. These come together really quickly and are a lovely vibrant green. They’d make a great appetizer or light meal. I also conquered one of my cooking hang-ups (you know those things that seem reallyRead more
I was very intrigued when I first saw this salad. It’s a really unique combination of ingredients that I would have never thought to combine, but I like them all separately, so how could it be bad? It is DELICIOUS! Such a wonderful fresh spring salad! You’ll definitely want to give it a try! BlackRead more
So last night’s SCL dinner was my 12th week. It was also the last class of the second term (don’t worry, a 3rd term starts next week!). After all this time I figured it was about time I made the ultimate scary vegetarian food: tofu! I’m a big fan of tofu, but don’t make itRead more