My LOVE of Thai Cuisine is an understatement. Such bold and rich flavors in one dish! Back in the day, I frequented a Thai spot in a pretty posh part of Atlanta called, Surin Thailand. There, I found myself eating this amazing dish called Larb Salad all the time. Well, back in the day I used to eat chicken. This dish is typically prepared with ground meat, like ground chicken or ground pork. Of course, I don't eat those foods anymore but I still crave larb. So I had the idea to recreate this amazing dish using plant-based substitutes for ground meat.
In my version of Vegan Larb Salad, I use walnuts and cauliflower rice to make my ground "nut meat". This was the dish that I prepared this past Sunday on the cooking show, and as my gift to you on this Sweetheart's Day, I encourage you to make it for someone you love. It is super simple and it tastes amazing. Here is the recipe:
VEGAN LARB SALAD
INGREDIENTS: <For Serving Shell>
Napa Cabbage or Red Cabbage, cut into little serving leaves or sh...
I don't know about you, but when it is cold outside, nothing warms you up like a good ole cup of soup. Try this simple recipe and stay warm!
2 Cups of Dried Northern White Beans
5 Cups of Water
1 Yellow pepper chopped
1/2 of a red onion
2-3 Cloves of garlic
1/2 Tbs of sea salt
1 Tbs of sweet paprika
1 Tbs of cracked peppercorn
3 Leaves of kale chopped into ribbons
3 Medium sized carrots diced into coins
1/2 Cup red quinoa
1/2 Tbs cumin seed
1 Tbs of sesame seeds
1-2 Drops of FENNEL Essential Oil
1-2 Drops of CUMIN Essential Oil
On medium heat, bring to a boil, in a medium to large size pot, beans and water. Add salt, paprika, peppers, onions, garlic, peppercorn, fennel, cumin seed. Continue to boil until beans become tender. Once tender, add kale, carrots, quinoa and sesame seeds. If liquid reduces add a little bit more. Reduce to simmer until quinoa is cooked, about 15-20 minutes and essential oils just before plating and stir in thoroughly. Serve in a bowl and enj...
Spring is just around the corner! On the Facebook LIVE Plant-Based Cooking show this past Sunday, my guest Farmer J. of Patchwork City Farms and I were excited to announce that on March 20th, we will be launching SPRING INTO THE RAW 2018. This has been a successful online group RAW Food Cleanse that we have done since 2015. We are ready to help folks spring into health and wellness. On the show, we prepared a dish that you would experience during Spring Into the RAW. Here, we made Spring Lettuce Warps with a Fresh Ginger Dressing. Here is the recipe:
1/2 Cup of Pumpkin Seeds, Soaked
2 One Inch thick pieces of Ginger
2 Soaked Dates, Pitted
2 Cloves of Garlic
1 Inch thick piece of Turmeric
T Tablespoon Apple Cider Vinegar
1 Tablespoon Sesame Seed Oil
1 - 2 Pinces of Himalayan Salt
3 Drops of BLACK PEPPER Esse...
You know, since I started hosting Stirrin' It Up with Chef Beee and Friends" Plant-Based Cooking Show, I have met so many amazing health and wellness professionals. It is truly a gift to share healthy approaches to plant-based foods with others. We broadcast the show LIVE at IWI Fresh Garden Day Spa. On the show this past Sunday, my guest was Coach Khara Ashburne, a wonderful health coach and we made a beautiful Indian dish, Channa Masala with 10-Minute Naan Quick Bread. I wanted to share this simple yet delicious recipe with you. Indian flavors are to die for and are some of my favorite foods on the planet. It takes me back to my home in Guyana, South America. We use a lot of Indian spices when making our dishes. You can now make this wonderful dish at any time. Try this recipe out and tell me what you think. If you haven't checked out the video for the cooking show, be sure to visit the COOKING SHOWS on my web page. The video for the Channa Masala is below. Don't forget to...