Product Review: Nate’s Meatless Meatballs (Meatball Sandwiches)
I was never a meatball sandwich kind of gal—something about eating balls of meat that didn’t quite appeal to me. The men of my household, on the other hand, seem to gravitate toward these kinds of cancer-licious subs (or at least, they used to). Here we are coming up on a year of veganism and…
Angel Hair Pasta with Mushrooms and Ricotta
This is so light and flavorful that The Husband is already looking forward to the leftovers. The original recipe is from the latest issue of Sunset Magazine, but I made lots of changes. So really, I guess that means I was inspired by the recipe . . . INGREDIENTS: 6 oz angel hair pasta 8…
Field Roast Breakfast Tarts
Happy New Year! I love when The Husband and I collaborate on breakfast, especially on lazy mornings like this. “These were nothing shy of brilliant,” he says as we savor each bite in between sips of coffee. What I love about these is that (much to my dismay 😉 ) The Sixth Grader and Husband…
Spinach and Mushroom Tarts
I was inspired by Veggie Test Kitchen’s Mini Pizza Tarts back in November and bought some 4″ tart pans. Well, I finally got around to making some tart pizzas and they were a huge hit! I love that these are so versatile—you can make pizzas, savory or sweet tarts, or even breakfast quiches. I have…
Boca Enchiladas
When we first went vegan, the thought of having Mexican (or Italian) food again seemed like a pipe dream, but I think that some of my favorite meals have been just those—thanks to yummy meat and dairy alternatives. Lucky for me, too, because the Husband loves enchiladas and if I didn’t come up with a…
Caramelized Onion Dip
Love onions? You’ll love this dip. Caramelizing the onions brings out a rich sweetness in them and are ideal for a dip—served hot or cold. Serve with potato chips, veggies or crackers. INGREDIENTS: 2 lbs yellow onions (about 3 large onions) sliced thin Salt and pepper, to taste 1 tsp sugar 3 Tbs Earth Balance…
Pesto and Almond Feta Pizza
After the craziness of the holidays, a quick, easy meal is a welcome reprieve. I usually have homemade pesto in the freezer, so it paired perfectly with the almond feta I made a few days ago. I had one flat bread left and a loaf of French bread which made the perfect pizza “dough.” You’ll…
It’s A Cheeze Extravaganza!
Well, first of all, Merry Christmas! I hope everyone has had a wonderful, fabulous holiday full of family, friends and happiness. Even Moe-Dog is having a happiness hangover: And apparently, he’s a little embarrassed about it: My mom surprised me with a copy of The Ultimate Uncheese Cookbook and I have had uncheese on the…
Glazed Chocolate-Avocado Cupcakes
Avocado and chocolate? Absolutely! You can’t taste the avocado, but it takes the place of eggs, as well as some of the oil. These cupcakes are so rich, moist, fluffy and decadent. Even the Husband said, “Oh man, these are dangerous.” INGREDIENTS: Cupcakes: 1-1/2 C flour 3/4 C unsweetened cocoa powder 1 tsp baking powder…
Swirled Mint Cookies
These cookies were always a classic Christmas treat growing up—they seriously date back to 1987. They’re from an old school Better Homes and Gardens cookie cookbook. I just had to veganize the recipe by using Earth Balance and egg replacer. They remind me of my childhood and are now a fav with the Sixth Grader….
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