OK….alternative food creations has been a life time passion. Now that DK has discovered the diversity of the new “wraps” I am so excited to bring back some of my old recipes made with tempeh! So, this week we have a “New York City Inspired” Tempeh Reuben! Reuben Spiced Tempeh with Sauerkraut, Red Onion, Dill Pickle, Swiss Cheese/Vegan Cheddar all nestled up in a hug with Gluten-Free Bagel Dough! I just love this recipe!
And….DK has developed a new Coffee Cake – made with my wild mother sourdough starter. The starter will enhance the nutrition and digestibility of the baking without sacrificing any of the flavour. Old methods of baking before “fast-nutrient-less” food was created! Mix the dry….add the wet….add the starter….leave it to rest….add the heat…and enjoy a lightly sweet flavoured blueberry coffee cake. Absolutely amazing and everything that DK believes in their “food philosophy”.
Soup Features for this week are:
Thai Basil Tomato Soup
Back for a second week as the response was so amazing and sold out!
Butternut Squash Mushroom Cashew Cream
This will be the last batch until the fall!
Plus more soups! Check out the menu!
Savory Baking Feature for this week is:
Baking Feature for this week is:
Blueberry Streusel Sourdough Coffee Cake