Even though it has been feeling a bit like winter here in Berkeley - we're talking plenty of fog, wooly socks, gray skies, high temps in...
4 cups cooked brown rice 1 14-ounce can coconut milk 1 tablespoon palm sugar (or brown sugar) 1 to 2 tablespoons Thai yellow curry paste 1/4 cup chopped mint 1/2 lime 2 cups broccoli florets 1/
1 hearty sandwich sized ciabatta roll sliced in half (or any other thick, hearty bread) 1 slice grilled tofu (about the size of the roll or 2 small slices) 1 slice grilled eggplant 2 slices grilled
1 cup lentils (rinsed) 2 cups vegetable broth 3 cups water 1 peeled and chopped carrot 1/2 cup reconstituted, chopped sun-dried tomatoes. 1 6-ounce can tomato paste 1 tablespoon olive oil 3 clo
12 small red potatoes cut into quarters 1/4 cup olive oil 1 teaspoon balsamic vinegar 1 tablespoon fresh rosemary 2 cloves minced garlic dash cayenne pepper to taste 1/2 teaspoon red chili peppe
I finally found some extra time over my holiday vacation to finish formatting What Dawn Eats for the Kindle! The Kindle edition is now available on Amazon for only $9.99. I took the time to do a bit
