authentic tortilla from spain heather blanton-style

Cook the thin slices of red and white potatoes in oil first then soak in egg and almond milk batter for 20 minutes. All leeks, spinach, asparagus, or other veggies to the pan while cooking. Flip after a few minutes and cook opposite side.




It should be nice and moist not dry or brown.
I like to serve with Vegannaise Aioli and Andulsian Spinach seen here.

Rustic Bread Pudding w. Asparagus

Rustic Bread Pudding with Farmer's Market Asparagus


This is a great way to use old bread you might otherwise toss, just take the stale bread, bagels, etc... and soak in almond milk and egg batter over night.
I then add sauteed asparagus, onions, and fresh tarragon. Garnish with your favorite cheese, I recommend Gruyere.

Baked at 425 or a few minutes and you have quite a treat

Grilled Eggplant Tacos with Tempeh

Brush eggplant slices with olive oil, honey and dijon mustard mix. Grill each slice until golden. Tempeh is best if its from Gainesville, Artie's makes a great tempeh or Anastacia farmer's Market has a vendor...
Saute onions and garlic in oil, until golden, then crumble tempeh in, add chili powder and cumin. cut up one extra large tomato and saute together until cooked. Place one scoop of tempeh mixture in each eggplant slice and garnish with a jicama and zucchini slaw.
The jicama and zucchini slaw is shredded with a cheese shredder and then garnished with cilantro, lime juice and sea salt.

Roasted Tomato Bisque

Roasted Tomato Bisque


Fast and easy, this soup is excellent!!

Use one large can of Organic Roasted Tomatoes, one stalk of celery, one carrot and half a sweet onion. Saute the veggies in Earth Balance for 3 minutes then add 5 cups veg. broth and canned tomatoes with juice. Put in fresh thyme from your garde, fresh parsley and one bay leaf. Simmer for 30 minutes. Then take off heat and add 1.5 c cashew cream. Blend in batches, but do not overblend. Re heat for 10 minutes on low and serve with thyme leaves and grape tomatoes. You can also garnish with croutons and oil . Excellent!!

Fava Bean and Potato Cake

Fava Beans are a bit of a pain but so worth it! Shell them and then boil them for a few minutes and then take that shell off. Bake a few potatoes and mash them together with roasted garlic, truffle oil, sea salt and pepper. Fry on either side in olive oil til browned and serve with pea shoots. Drizzle truffle oil on plate.

Left-over Qrab Cakes with Spinach, Mushrooms and Eggs

Fun with Left Overs

Use your leftover Qrab Cakes and make a whole new dish!

Lightly pan fry your cakes until hot and crispy. Now saute fresh spinach with garlic and portobellos and olive oil. Place on top of cake. Then fry two Farmer's Market eggs on the side and top with left over horseradish cream sauce! Viola!!

Tempeh Creole in Parantha Wrap with Pea Shoots

Tempeh is a great alternative to meat and to tofu. Tempeh is a fermented bean and grain product that is available in stores but I only recommend Artie's from Gainesville. Artie's got it going on in the tempeh world. Most of the stuff you buy at Publix or Whole Foods, in my humble opinion is way too processed. I like the whole beans, and I like variety.

I am trying to start making my own tempeh because I have read that you can use any kind of bean, and I actually have tried Kidney Bean tempeh from Gainesville and I don't understand why people aren't making black bean, black eyed pea, lentil etc. They only use soybeans??

This recipe is a colloborative piece. Conscious Chef Tal Ronnens book has the creole recipe, marinated tempeh in tamari, ginger, kombu seaweed and oil and lots of veggies like onions, carrots, celery and peppers....

I used for the wrap a Malayasian Bread called Paratha. It is excellent and really holds much better than a tortilla.

I also used fresh pea shoots which are outstanding, I saw them recently for sale at the co-op grocery store on Anastacia Island, but I grow them in my automatic sprouting machine.

Fresh Corn Chowder

Fresh Corn Chowder


This couldn't be easier!
We have amazing corn grown right here in our backyards. Take advantage of the fresh taste of using real corn fresh from the Farmer's Market.

3 ears of corn, cashew cream, cilantro and roasted peppers make this a tasty, protein filled treat.

Farmer's Market Vegetables with Korma Sauce over Rice

Farmer's Market Vegetables with Korma Sauce over Rice

This is a little bit easier of a dish for when you don't have a lot of time.

The korma sauce which I would normally make myself is actually a store bought kind available at health food stores and some times even nicer markets like World Market and Fresh Markets.

It is an Indian brand made in England I believe called Patak's. This paticular one is called Korma and it is coconut and cilantro based.

I added pan fried yucas, sweet potatoes, peas, carrots, zucchini and almonds with one can of organic coconut milk. I always sub every dairy ingredient one to one with either coconut , almond or cashew milk.

Its a great way to get your vegetables and use a variety of colors. The more colors, the more nutritious and pleasing to the eye. Coking can be a canvas!

Chocoalte Covered Cherry Cashew and Coconut Ice Cream

Chocolate Covered Cherry Ice Cream
made from CASHEW and Coconut Creams

If you don't already have one, go on eBay immediately and order a home ice cream maker. I use a kitchen aid one. It is imperative to be able to make your own dairy and egg free ice cream. Every one is a little allergic to cow's milk and no one needs the fat of cream and eggs.

This healthy alternative, although not my best photo, is quite tasty.

You use 1/2 cup of cashew cream
1 can organic coconut milk
1/4 -1/2 c maple or agave syrup
pinch of salt
vanilla bean scraped or liquid will do in pinch
fresh cherries diced or frozen diced
Lindt chocolate truffles diced


put everything except cherries and chocolate into the blender and then pour into ice cream maker and then add cherries and chocolate while stirring. 25 minutes later, protein filled vegan ice cream. Shown here with the Immaculate Bakery triple chocolate chunk cookies....

Vegan Qrab Cakes w. Horseradish Cream and Summer Veggies

Vegan Qrab Cakes w. Horseradish Cream, Beet & Apple Relish, Over Steamed Summer Veggies

I got this recipe from a killer vegan cookbook called "The Conscious Chef" by Tal Ronnen


These tofu crab cake wannabees are excellent. It's a time consuming effort but well worth it.

Instead of crab, you use organic firm tofu, with carrots, onion, nori, nutritional yeast, white pepper and lime juice.

The horseradish cream is veganaise and cashew cream with prepared horseradish and lemon juice.

The beet relish consists of one beet boiled for 25 minutes in 2 cups of water and 2 tbs of balsamic vinegar. Chop and add one fresh diced fuji or pink lady apple and sea salt, preferably Maldon. Maldon is available at your finer markets and Whole Foods. Once you use this salt you will never use any other again, I promise you that.

The veggies are steamed corn and edamame, with Shallots and fresh organic cherry or grape tomatoes.

For a more detailed recipe you should order
http://www.amazon.com/Conscious-Cook-Delicious-Meatless-Recipes/dp/0061874337/ref=sr_1_1?ie=UTF8&s=books&qid=1275953842&sr=8-1

photo by heather blanton dot com