windattack in Los Angeles, CA
total posts: 24
windattack.com
Bay leaf ice cream with brown butter cinnamon popped quinoa topping.
windattack.com
Vegetarian Tempeh Sloppy Joe's with Mango Jicama Slaw.
windattack.com
Whole Wheat Pasta with French Lentils, Kale, Sun-Dried Tomatoes and Feta Cheese.
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Heirloom Pumpkin and Chanterelle Mushroom Risotto at Arisanal LA: a local foods festival in Downtown Los Angeles.
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A video on how to make Blackened Tempeh Burgers. Delicious, healthy, hearty and vegan.
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Beautiful Blue-Green Emu Egg makes the creamiest, most delicious frittata ever. Much cooler than any Easter Egg!
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Avocado Chocolate Stout Cake with Avocado Icing. Made with Stone Brewery Bitter Chocolate Oatmeal Stout.
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Looking for something to do with Persimmons? How about sorbet? Agave-sweetened Raspberry-Persimmon Sorbet.
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Local ingredients for my four course Xmas Dinner featuring a creative salad, interesting pizza, grass-fed lamb and a seasonal sorbet.
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Curried Miso-Tahini Tempeh Salad Sandwich with Mango, Arugula and Cilantro Hummus. Make now for a carpet picnic and pretend it's summer!
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Root vegetable hash with truly farm-fresh eggs and cornbread. The great breakfast started my great Thanksgiving on a small farm in Maine.
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Triple Berry Sorbet - Strawberry, Raspberry, Blackberry, sweetened with a little agave nectar. Scoopable texture, amazing flavor!
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Avocado Coconut Ice Cream: a crazy good combo that's rich, creamy and refreshing. Did I mention it was vegan and agave-sweetened?
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Butter beans, chard, wild smoked salmon and pesto-coated orzo make for a flavorful and nutritious lunch. Enjoy warm or cold!
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Purple yam hash with wild arugula and fried eggs... an exciting and colorful breakfast.
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Stone Ground Dark Chocolate -- paired up with rare Hawaiian White Honey to explore the subtleties of tasting.
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Dark chocolate, dried cherries and walnuts wrapped in a crumb with browned butter, coconut oil, maple syrup and vanilla.
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Canneles -- chewy, caramelized outside, moist, creamy inside... a vanilla and rum flavored french delight that is sure to impress.
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Vegan Maple Pecan Pie in an Almond-Corn-Flax Crust, it's both decadent and nutritious!
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Black lentils in mushroom-zinfandel sauce create a base for a trio of phyllo purses and a centerpiece for my Vegetarian Thanksgiving Entree.
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Cornbread Socca makes an interesting twist on skillet cornbread. Garbanzo flour and cornmeal batter topped with all kinds of good stuff!
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The Shaved Brussels Sprouts Salad with Pomegranate, Toasted Hazelnuts and Cocktail Grapefruit that graced my Thanksgiving Table.
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Whole wheat fettuccini with kale and butternut squash tossed in a light yet flavorful white sauce with nutmeg and sage. Sounds like a good fall dinner.
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Raw honey and raw almonds make for a sandwich cookie that is both delicious and healthy.
