Out with the old and in with the new. And by that I mean, bye bye “diversify your grains month,” and heeeelllllooooo June! So, the original plan was for June to be “frozen treats” month and that’s still the plan, but my life is in disarray and I haven’t had
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Red Lentils-Red Quinoa Burgers
Posted by Tiffany Griffin
Thanks to everyone for your kind wishes after my bike incident! Today, I’m keeping this post all about these burgers! As you know, it’s “Diversity Your Grains” month on Como Water. I kicked the month off with my wheatberry salad and now, I’m sharing a recipe with quinoa and rye.
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Sweet Potato-Poblano Lasagna
Posted by Tiffany Griffin
It’s almost Friday and I couldn’t be happier. For obvious reasons… and… because I finally got a new camera! As many of you know my camera died on NYE, mid-meal prep. Since that time, I’ve used my iPhone, a friend’s camera, and a super cheap-o camera (that I ended up
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Roasted Carrot Pesto
Posted by Tiffany Griffin
Sooooooooo……. guess who has a new niece?!?!?!!!!!!!! She was born on Saturday and I couldn’t have been filled with more joy! Thank you to all who preemptively wished me congrats! Although I didn’t get to meet her over MLK, Jr. weekend, I’ll be meeting her soon. I also wanted
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Linguini with Vegan Cashew Pesto
Posted by Tiffany Griffin
*Singing* “I’m so excited! And I just can’t hide it! I’m about to lose control and I think I like it. I know, I know, I know, I know, I want to!” Today, I received an email from the Foodbuzz editorial staff indicating that I have been nominated for a
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Tofu Scramble with Sausage
Posted by Tiffany Griffin
Before getting into this post, I want to say thank you to all of my foodie friends for voting my strawberry chamomile granita Top 9! That’s two in one month… June’s been good to me, June’s been real good. LOL. Now onto this dish… This post is the last in
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Vegan Pesto
Posted by Tiffany GriffinI made this pesto right after working with the kids at a community garden in Durham. They gave me a bushel of basil. What do you do with a bushel of basil? You make pesto! To compensate for the cheese, I used a combination of raw cashews and nutritional yeast.
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