Squash Eggplant Bake

Ingredients 500g squash, 1″ slices500g eggplant, 1″ slices or halved Bean Bolognese2 tbsp butter or olive oil2 cloves garlic2 stalks onion leeks250g cherry tomatoes or regular tomatoes150g fragrant beans, soaked, sprouted and cooked500ml bean water or as needed2 tsp Italian seasoning (thyme, oregano, rosemary)To taste saltTo taste pepper Cheese Sauce500ml cashew cream250ml all purpose cream250g

Dips! Babaganoush, BEET COCONUT PUREE

BabaganoushYield: 4 servingsIngredients5 pcs eggplant2 tbsp sesame seeds, toasted1/4 cup olive oil2 tsp lemon juicepinch sumac (optional)To taste salt Procedure Grill eggplant until skin turns black. Let it cool then peel off the skin. Combine peeled eggplant and the rest of the ingredients in a blender or food processor. Puree until smooth. Add more olive

Okra Stew

This was our team lunch last Dec 3, 2019. It was so good we forgot to take a photo! As the Amihan brings its cooling winds, it was the perfect warming family meal made with whatever our farmers shared 🙂 Ingredients 1 tbsp olive oil 1 stalk onion leek, coarsely chopped 2 cloves garlic, minced

Lemongrass Thai Green Curry

This recipe looks like you could use any of the following from your rainy season tampipi: sitaw, carrots, green bell peppers, eggplant, squash, zucchini, radish, green papaya, sayote and white beans 🙂

A Meditation on Vegetables

by Asha Peri A most productive and meditative morning spent interacting with all the veggies from Good Food Community‘s tampipi. Subscribing to a CSA (Community-Supported Agriculture) basket means that you let go of expectations and you trust that nature will give what is good for you because your veggies are harvested in perfect timing. What you