Potato-Leek Breakfast Casserole
As some of you may already know, I LOVE to make breakfast stuff, I just don’t always have the time. This morning is rainy and chilly and a good morning to stay in. So since we get lots of vegetables from our CSA, I usually have to have at least one meal a week where…
Cornmeal-Crusted Tempeh
I have been trying for some time now to find a recipe with tempeh that The Husband will like. He’s not big on these fermented soybeans. But I think I’m making progress! The flavor is outstanding, but I will admit, by themselves, the tempeh pieces are a little dry. I recommending serving them in a…
Product Review: Amy’s Organic Tuscan Bean & Rice Soup
Today was just a soup day. Good thing I picked up a couple of cans of Amy’s Organic Soups the other day—2 for $4. I had never tried their canned soup before, so I was interested in giving them a whirl since I’ve had good luck with other Amy’s products in the past. Just heat…
Feast On This!
High Fashion Meets Veganism It’s fall and I’m in the market for some boots. Vegan boots. Unfortunately, all I’ve found is . . .”genuine leather.” Yuck. Anything non-leather is cheap and it shows. Not an easy search. However, I did find several choices at Lulus.com and it’s matter of making up my mind. I’m leaning…
Cashew Cheeze Spread
I was inspired by Opera Singer in the Kitchen’s recipe for this cashew cheeze spread, but I made some changes–adding some other flavors and putting my own spin on it. It came out delicious! An easy appetizer or even sandwich spread that is sure to please! INGREDIENTS: 1-1/2 C raw, unsalted cashews 1 garlic clove,…
8-Layer Dip
Who needs 7 layers when you can have 8? This is also much like my Soyrizo Layer Dip, but with minor changes. Always a crowd-pleaser, this dip is not difficult to throw together. INGREDIENTS: 1 16-oz can vegetarian refried beans 1/2 C Tofutti sour cream 2 avocados, peeled and pitted 1/2 C salsa 1 large…
Feast On This!
It’s October. . .Get Your Halloween On! I absolutely LOVE Halloween and dressing up. C’mon! You only have a month left! We typically have a little shin-dig at the house with neighbors where we eat, hang out and hand out yummy vegan treats to the kids. I’m still not sure what my costume this year…
Edamame Guacamole
I think I may have just replaced my favorite guacamole . . . well, maybe I won’t go that far, but this is pretty darn delish. The addition of edamame is ideal–for taste and for the fact that there are 16 grams of protein per cup of these cute, little soybeans. This is great for…
Spinach Fettuccine with Creamy Pesto Sauce
This is such an easy meal to whip up when you have very little time. I typically keep prepared pesto in the freezer for such times and of course, I still I have the huge block of cashew cheese that is conveniently stored in the freezer as well. Done in less than 25 minutes! INGREDIENTS:…
Almond Sour Cream Coffee Cake
I love almond anything. I even love anything almond-scented. This cake was a breeze to make and has a cake/cookie consistency. In fact, the dough is very cookie dough-like, so don’t be alarmed–it’s supposed to be that way! A slice of this is perfect for dessert or with that morning tea or coffee. INGREDIENTS: Cake:…
- « Previous Page
- 1
- …
- 54
- 55
- 56
- 57
- 58
- …
- 77
- Next Page »
