Intentional Eating is a consulting service that coaches individual family members on making better food choices that are also tasty. You are then able to use our vegetarian and vegan recipes to introduce new dishes and model smarter food selection and preparation choices for your family. We do this through:
- Field Trips
- Grocery Shopping
- Dining
- Tastings
- Hands on Cooking Demonstrations
- Recipes
Our mission: To help families eat with a new purpose and intent, not defiling the blessed bodies they inhabit.
Our motto: We reveal purposeful and palatable recipes.
JOIN US FOR A FIELD TRIP
Join us for a group grocery shopping field trip to purchase ingredients for vegetarian and vegan dishes that we return to the kitchen to prepare together. Take your groceries and new recipes home to prepare purposeful and palatable dishes for yourself and your family. Want to make better selections when dining out? Join us for a dining out field trip where we dine at restaurants with notable vegetarian and vegan culinary creations.
NEXT FIELD TRIP COMING SOON!
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Until then try your hand at my new favorite recipe from Veganomicon:
The Ultimate Vegan Cookbook:
Red Wine Roux
1 ¼ cups boiling water
1 vegetable bouillon cube (dissolve in boiling water)
2 tablespoons nonhydrogenated vegan margarine
3 tablespoons all-purpose flour
3 large shallots, minced finely
¼ cup finely minced celery
1 clove garlic, minced
¾ cup dry red wine
1 bay leaf
1 teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon dried rosemary, crumbed between your fingers
2 tablespoons minced fresh chives
(Make it like you normally make gravy except - add the herbs and celery near the end of the browning and before adding liquid. Instead of water add vegetable broth and red wine.
Caution: If you don’t normally make gravy from a roux wait for step by step instructions and hand holding during a Field Trip!)