Sharme Ridley is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Louisiana Creole inspired dishes. Overcoming a host of health issues after adopting a plant-based diet, she now inspires others to follow a whole food, plant-based (WFPB) lifestyle.
https://youtu.be/uuH_WZ5vJHk Watch Me Make Coleslaw ! Click here to get 5 FREE recipes! I like to shred with this food processor. I like to use this chopper. I love to use this large bowl. This is a great, salt free mustard.
Great for Valentine's Day or Halloween or Any Day! A food processor makes preparation for this recipe much easier. This is my favorite food processor. The large 5" wide feed chute eliminates need to precut most ingredients. It has a large capacity, so I don't have to keep dumping the container as I am processing.… Continue reading Rick’s Beetroot Borscht
Ingredients 1/2 large head red cabbage (about 6 cups shredded) 1 tablespoon vegetable broth 1 teaspoon cumin seed 1/2 teaspoon mustard seed 1/8 – 1/4 teaspoon asafetida (optional–or use 1 tsp. minced garlic) 1 1/2 cups frozen green peas 1/8 teaspoon red pepper (or to taste) 1/2 teaspoon salt substitute 1 tablespoon water quick squeeze… Continue reading Red Cabbage and Peas with Cumin and Mustard Seeds
Best to make 2 batches because you might eat one all by yourself. I love this method of cooking! If you have a root vegetable that you don't know what to do with, like a turnip, beet, yam, radish, etc., this is the simple way to make it taste delicious! You could roast other vegetables as well.… Continue reading No Oil – Roasted Vegetables Recipe
I did a recipe demonstration (back in 2019) with all of the ingredients the attendies tried their hand at rolling them. It was a lot of fun, and really delicious. You just need to cut up your favorite fresh fruit. We used mango, kiwi, strawberries, apple cut up into match sticks, blueberries, pineapple and banana. You dip… Continue reading I Love Frushi!