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Sweet and Sour Crispy Tofu and Rice Salad

Hello dear reader-   Recently my husband, Dan, and I travelled to Mt Tremblant, Canada for an Iron Man competition. He was competing...not me! He’s a plant-based triathlete and the night before long endurance races like this, his goal is to eat a high...

Oatmeal Bowl: a healthy, plant-based breakfast

Hello Dear Reader- My husband and I eat oatmeal just about every morning for breakfast and there are a variety of reasons we love doing so. They are a simple-to-prepare, low-fat, breakfast option whether using rolled oats, served cold and uncooked with plant-based...

 A Cry in the Night

      This post is a departure from my usual format in which I write about plant-based cuisine, share recipes and nutrition/health information. I wrote this after reading an article about a dairy farm located relatively close to my home in Massachusetts.   ...

Veggie Packed Curry Stew

(Curry in a Hurry) Serves 6-8   Garam masala is a blend of spices typically containing cloves, cinnamon, nutmeg, cardamom, pepper and cumin. This blend of spices adds a highly aromatic flavor and warming quality to this nutritionally dense and simple to prepare curry...

Challah Rolls

Makes 12   Ingredients: 1 cup lukewarm water 1½ tablespoons sugar 1 packet active dry yeast ½ of a medium-sized ripe banana, mashed 3 cups all-purpose flour 1½ teaspoons salt 1 tablespoon almond milk 2 teaspoons maple syrup   Preparation:   Add the...

Tofu Scramble

Serves 2-4   Ingredients:   1 - 16oz. package firm or extra-firm tofu, drained 1 tsp ground cumin ½ tsp dried oregano ¼ tsp ground turmeric 2 tbs nutritional yeast 1 medium yellow onion, chopped 2 garlic cloves, minced 1 bell pepper, chopped 1½ cups spinach or...

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