Squash Vegetable (Vegan) Casserole

Posted on September 14, 2017

Preheat oven to 375*. You will need a 9” x 13” casserole pan. Ingredients: Olive oil 1 butternut Squash, de-seeded and sliced 1 eggplant 2 potatoes 2 Tbs. chopped parsley 2-3 red onions, chopped 2 cups cherry tomatoes, cut in … Read More

Posted in Recipes Tagged with: #cashew cream, #casserole, #easy, #one dish baking, #pesto, #recipe, #squash, #summer, #vegan vegetable

iEat Green Plants for the Fall; Chef Steven Satterfield, and Author of “Root to Leaf” Joins Bhavani on the Progressive Radio Network

Posted on September 6, 2017

Hi Everyone, As summer winds down and the evenings begin to cool, it’s time to harvest much of my garden, and to plant my vegetables for the Fall. I’ve harvested all of my basil and made pesto to last me … Read More

Posted in Eating Green with Bhavani Tagged with: #Atlanta, #basil, #Bon Appetit, #Eater, #Esquire, #Fall harvest, #Food & Wine, #harvest, #James Beard Foundation, #Miller Union, #pesto, #Root to Leaf, #Squash Vegetable Lasagna, #Steven Satterfield

Recipe: Beet Green Pesto

Posted on August 5, 2016

Print Recipe:Beet Green Pesto Author: Bhavani Jaroff Ingredients 1 cup of steamed beet tops ¼ cup cilantro 1 cup walnuts 4 cloves garlic ½ t. salt 2 scallions ⅛ t. cayenne pepper ¼ t. turmeric ¼ t. Chinese 5 spice … Read More

Posted in Recipes Tagged with: #Beet Green Pesto, #beets, #food processor, #fresh veggies, #healthy recipes, #home grown, #iEat Green, #olive oil, #pesto, #Vegan, #vegetarian

iEat Green Shares Tips on Using all of the Vegetable; Edible Weeds are Everywhere; Bhavani Interviews Jonathan Cetnarski, The New CEO From the Natural Gourmet Institute

Posted on August 1, 2016

Hi All, We’ve been writing a lot lately about food waste, and the issue is finally getting the attention is deserves. As a chef and as a person who grows most of her own food in season, I was challenged … Read More

Posted in Eating Green with Bhavani Tagged with: #bees wax, #beet greens, #burdock root, #cherry bark, #coconut oil, #connection to health and the foods, #Dr. Ellen Kamhi, #echinacea, #Edible and Medicinal Herb Walk, #Farmers Market, #food waste, #garlic, #Jonathan Cetnarski, #juniper berries, #lavender essential oil, #leek tops, #lip balm, #macrobiotic, #macrobiotic cooking school, #Mishit Kushi, #mug wort, #Natural Gourmet Institute, #nature, #pate, #pesto, #pine bark, #pok weed, #Progressive Radio Network, #radish greens, #rag weed, #tincture, #Vitamin E Oil, #vodka, #walnuts, #yellow wood sorrel

Recipe: Pasta Primavera ala Pesto with Sundried Tomatoes and Tofu

Posted on October 1, 2015

Hey Everyone, Here is a great pasta dish that everyone will love. It’s very light but surprisingly filling at the same time. The tofu and pasta gives the dish some heartiness, while the vegetables are light and crunchy. Enjoy! Print … Read More

Posted in Recipes Tagged with: #basil, #cheese, #eggplant, #Italian, #mushroom, #organic, #parmesan, #parsley, #pasta, #pasta primavera, #pesto, #sun-dried tomatoes, #tomatoes, #white wine

Recipe: Vegan,GF, Eggplant Rollatini with Cashew Pesto Cream and Plum Tomatoes in White Wine

Posted on September 3, 2015

Hey Everyone, Here is a great vegan Italian dinner. It is a little time consuming but all of these components can be made ahead of time so you can throw it together quickly. The rice sauce brings the whole dish … Read More

Posted in Recipes Tagged with: #cashew cream, #eggplant, #gluten free, #Italian, #pesto, #tomato sauce, #Vegan, #vegan cheese