Recipes


 
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Roasted Cauliflower, Tempeh  Quinoa Bowl with Peach Chutney Dressin and pickled mushrooms

1/2 Head of Cauliflower

2 Cups of Quinoa

2 1/2 T Peach Chutney

1 T Blood Orange Olive Oil or any citrus Oil

Tempeh- I use Miso Ginger

Roast Cauliflower with a little oil and salt at 425 for 20 minutes. meanwhile cook quinoa according to package. 

For the dressing blend chutney and Citrus oil and toss into cooked quinoa. Mix in Cauliflower, top with Tempeh and Pickled Mushrooms.


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Sweet Potato Casserole With Peach Chutney

4 Large Sweet Potatoes

1/2 cup or 1 stick of butter divided

1 cup of Peach Chutney

2 T Bourbon

2 t Salt divided

1/3 c + 2 T Brown Sugar

3/4 cup of toasted lightly salted Pecans

Peel and cut potatoes into 1-2 inch pieces. Boil in salted water until tender (about 15 mins.). Meanwhile, mix chutney with 1 t salt, 1/3 cup of brown sugar, bourbon and 5 T butter. Bring to a boil making sure sugar is dissolved, then set aside. Drain and mash potatoes using a potato ricer.  Then add 3T butter, 1 t salt and 2 T brown sugar, mix together well and place in casserole dish. Next, top with toasted pecans. Then top with chutney mixture and Enjoy!

    * If you can get sweet Potatoes that are white inside use them for the best texture.  Then add 1 cup of pureed pumpkin to the mashed sweet potatoes. 


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Balsamic Red Onion Dressing
(for raw or roasted vegetables):

2 T Balsamic Red Onion chutney

1t Creamy Dijon Mustard

1t Tabasco Sauce

1t Zinfandel Vinegar

1T Roasted and Salted Pumpkin Seeds

Add all ingredients except for the seeds together, toss over vegetables then add seeds.


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Peach Chutney Bourbon Cocktail: 
"The Jacque" (makes 2 drinks)

2 Tbs Peach Chutney

6 oz Bourbon

1 oz Simple Syrup or 1 Tbs Agave Sweetner

Juice from 1/2 a Lemon

1 Sprig of Mint

Club Soda

Ginger Beer

Fill cocktail shaker with ice and combine the first 5 ingredients. Shake well for 30 seconds. Pour into 2 cocktail glasses with ice and top with equal portions of Club Soda and Ginger Beer, add additional mint sprig.