I don’t know karate, but I know karazyyyy! And these sandwiches are karazzzzyyyyy good! We grilled up some portobello mushrooms, yellow bell peppers, red onions, and beet greens until they were juicy and delicious. Then we toasted up some delicious herb Focaccia bread, spread on the kalamata olive spread, and fixed up our sandwiches for … Continue reading grilled veggie sandwich with kalamata olive spread
There has been a crime at the BEST residence, and we need your super sleuth skills to help us find the culprit. The corpse seemed to be cut up and arranged with some baby arugula, toasted walnuts, and tossed carelessly in a lime-sesame oil dressing. We sampled the remains of the beets in their arugula … Continue reading baby arugula, walnut, and roasted beet salad
Hip hip hooray, for Jef-Day! Jef entered his twenty-fourth year of living the dream on the twenty-third of February. And what better way to celebrate his Double Dragon Birthday than to eat some toothsome vegan grub?! For Birthday-Lunch, I took Jef to Andy Nguyen, our favorite Buddhist-Asian restaurant, only a short walk away from the … Continue reading happy jef-day! (field trip: andy nguyen)
Carrots: bunnies love em. So do the bear and the blackberry. These sweet tubers are delicious and nutritious, and action packed with nutrients like vitamin A, vitamin K, dietary fiber, vitamin C, potassium, and more! A simple side dish, these carrots are drizzled with grapeseed oil and sprinkled with sea salt and coarsely cracked black … Continue reading roasted carrots with oregano
Spring rolls are probably our favorite appetizer here at the bear and the blackberry. They are fresh, healthy, and scrum-diddily-umptious! Plus, if you make them monster sized, they can be your main dish! We found the rice wrappers in the ethnic-foods aisle, and one of our favorite knowledgeable co-op staffers informed us on the proper … Continue reading its almost spring… rolls!
Sweet potato fries are the BEST! Especially when seasoned with some spicy goodness to counter the natural sweetness of these wonder tubers. We made a spicy seasoning mix out of cayenne pepper, chili powder, tumeric, onion powder, garlic powder, kelp granules, sea salt, cracked black pepper, and cumin. We tossed them in this magic mix … Continue reading spicy sweet potato fries
TACO NIGHT! Traditional tacos just wouldn’t do, so we marinated tempeh cubes in lime, ginger, mint, and a bit of oil. Now we had an interesting flavor for our tastebuds to explore. We topped off the tasty grilled tempeh with homemade pico de gallo, napa cabbage, and avocado, inside of baby blue corn tortillas… tacos … Continue reading lime-ginger-mint tempeh tacos with spanish rice and corn