Japanese-style Eggplant Stuffed with Dengaku Tofu

Japanese-style Eggplant Stuffed with Dengaku Tofu By Miyoko Schinner author of The Homemade Vegan Pantry Serves 3 to 6, either as an entrée or appetizer.   To make sure this doesn’t get lost in translation, dengaku is a sweet miso sauce that often accompanies grilled eggplant or tofu. I’ve combined them all here in my …

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Red Beet Tapenade Crostini

Reprinted from The Inspired Vegan by Bryant Terry. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2012. I’m so happy my dear friend Laura Loescher suggested that I create a recipe for a beet-based tapenade. In addition to eating this sweet-tangy spread with rustic bread, it can be enjoyed …

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White Bean and Basil Bruschetta

White Bean and Basil Bruschetta I love the variety and flexibility of bruschetta. Served with a salad, fresh fruit, and a robust wine, this appetizer becomes a wonderfully light and satisfying main meal. As a variation, consider topping the beans with grilled radicchio, sauteed zucchini, or seared baby spinach and capers. Ingredients: 2 c. cooked …

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