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Vegetable-Barley Soup

April 21, 2011 by epicureanvegan

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I’ve been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

INGREDIENTS:
4 C vegetable broth
3-4 C water
1/3 C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
1/3 C light miso
1/3 C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
3/4 C almond milk

DIRECTIONS:
Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it’s too thick. Stir in the parsley. Serve and enjoy!

Vegetable-Barley Soup

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I've been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

Author: Epicurean Vegan

Ingredients

4 C vegetable broth
3-4 C water
⅓ C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
⅓ C light miso
⅓ C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
¾ C almond milk

Directions

Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it's too thick. Stir in the parsley. Serve and enjoy!

Vegetable-Barley Chili

April 14, 2011 by epicureanvegan

This morning, I awoke to this:

And this is how it is now . . . (same day, folks):

Living in Colorado my whole life, I should be used to this kind of schizophrenic weather, but it still amazes me when it happens. The good thing about this morning’s freak snow storm is that it kept me sequestered inside and busy writing. I planned on making just spaghetti for dinner, but like the weather, I switched it up and made this chili. I didn’t have all the ingredients I normally use, but I remember a friend telling me recently, that she uses barley in chili. I decided to give it a whirl. The family actually liked it better than my original chili recipe. If you’re not used to that much fiber (between the beans and the barley) I suggest easing up on the beans, perhaps.

INGREDIENTS:
2 14-oz cans kidney beans, drained and rinsed
28-oz can diced tomatoes
1 small can tomato paste
1 large onion, chopped
1 green bell pepper, diced
3/4 C pearled barley
1 Tbs olive oil
5-6 C water and/or vegetable broth
1 pkg chili seasoning or . . .
Homemade chili seasoning:
1 Tbs Ancho chili powder
2 tsp cumin
1 tsp oregano
1 Tbs dried minced onion
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1 Tbs ground dried chilies

DIRECTIONS:
Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

Vegetable-Barley Chili

Author: Epicurean Vegan

Ingredients

2 14-oz cans kidney beans, drained and rinsed
28-oz can diced tomatoes
1 small can tomato paste
1 large onion, chopped
1 green bell pepper, diced
¾ C pearled barley
1 Tbs olive oil
5-6 C water and/or vegetable broth
1 pkg chili seasoning or . . .
Homemade chili seasoning:
1 Tbs Ancho chili powder
2 tsp cumin
1 tsp oregano
1 Tbs dried minced onion
1 tsp paprika
½ tsp sea salt
½ tsp black pepper
1 Tbs ground dried chilies

Directions

Heat the olive oil in a large soup pot; saute the onions and bell pepper until slightly browned. Add the beans, tomatoes, tomato paste, and about 3 cups of water. Bring to a boil and then add the barley. Combine all the seasoning ingredients; add to the pot. Partially cover and simmer for 15-20 minutes, stirring occasionally. Add more water (or broth) if needed in order to reach the consistency you want. Continue simmering for 10-15 minutes. Serve with some shredded vegan cheese and/or a dollop of Tofutti sour cream. Enjoy!

Warm Pasta Salad

April 13, 2011 by epicureanvegan

I tend to make cold pasta salads in the spring and summer and I think I’ve been craving them, but I went with making it warm—just seemed like the thing to do. It came out delicious and I’m anxious to try the chilled leftovers!

INGREDIENTS:
1 lb bow-tie pasta
2 C fresh spinach, chopped
1 C parsley, chopped
1/2 C fresh basil, chopped
3 green onions, sliced
1 bell pepper (any variety), diced
2 tomatoes, chopped
Optional: vegan Parmesan
Dressing:
3 Tbs balsamic vinegar
1/2 tsp truffle oil
2 tsp garlic, minced
1 Tbs Dijon mustard
1/3 C Tofutti sour cream
Salt and pepper, to taste

DIRECTIONS:
Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.

In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!

Warm Pasta Salad

I tend to make cold pasta salads in the spring and summer and I think I've been craving them, but I went with making it warm---just seemed like the thing to do. It came out delicious and I'm anxious to try the chilled leftovers!

Author: Epicurean Vegan

Ingredients

1 lb bow-tie pasta
2 C fresh spinach, chopped
1 C parsley, chopped
½ C fresh basil, chopped
3 green onions, sliced
1 bell pepper (any variety), diced
2 tomatoes, chopped
Optional: vegan Parmesan
Dressing:
3 Tbs balsamic vinegar
½ tsp truffle oil
2 tsp garlic, minced
1 Tbs Dijon mustard
⅓ C Tofutti sour cream
Salt and pepper, to taste

Directions

Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.
In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!

Mushroom and Spinach Pizza with Truffle Oil

April 11, 2011 by epicureanvegan

I’ve found my new favorite pizza—and this is it. Truffle oil is ideal for pizzas and this one will leave you wishing you made more!

INGREDIENTS:
Any basic pizza dough recipe. I used a pre-packaged mix.
2 C mushrooms, sliced
1-1/2 C fresh spinach, torn or chopped
1 C fresh basil leaves, torn or chopped
3/4 C Daiya mozzarella cheese
Truffle oil, to taste (I recommend about a tablespoon)
Vegan margarine

DIRECTIONS:
Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.

Bake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.

Bake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Mushroom and Spinach Pizza with Truffle Oil

Author: Epicurean Vegan

Ingredients

Any basic pizza dough recipe. I used a pre-packaged mix.
2 C mushrooms, sliced
1-1/2 C fresh spinach, torn or chopped
1 C fresh basil leaves, torn or chopped
¾ C Daiya mozzarella cheese
Truffle oil, to taste (I recommend about a tablespoon)
Vegan margarine

Directions

Preheat oven to 425. Combine the mushrooms, spinach, basil, and truffle oil in a medium bowl; set aside. Using about a teaspoon of margarine, I greased a round pizza pan. Press dough onto the pan. Stick several times with a fork.
Bake the crust for 5 minutes, or until it begins to brown. Sprinkle a thin layer of cheese on top of the crust. Next, add all of the spinach/mushrooms mixture. Top with remaining cheese.
Bake for 10 minutes, or until the edge of the crust browns. Slice and enjoy!

Apple Coffee Cake for Monet

March 30, 2011 by epicureanvegan

I want to dedicate this cake to Monet, of Apples and Anecdotes. She is one of those people everyone should know. I’ve never actually met her face-to-face, but I feel as though we could easily just sit down with mugs of tea, eat this delicious cake and never stop talking. Monet always has a kind word (or several, actually) for fellow food bloggers; always making others feel special, despite the hardships she herself faces. Last year, she nearly lost a nephew, Ryan, to drowning and who continues to suffer from the effects the accident caused. Now, she is faced with the possibly of losing her sister and brother-in-law injured in a car crash that killed another nephew of hers. Please visit Monet with your thoughts and kind words, as I know she’ll appreciates them and hopefully, have a brighter day in the wake of this tragedy.

Apple Coffee Cake

INGREDIENTS:
1-1/2 C flour
1/2 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 C walnuts, chopped
1 apple, peeled, cored, and shredded
1/2 C Earth Balance
1 C sugar
3 tsp Ener-G Egg Replacer mixed with 4 Tbs water
1 tsp vanilla
1/4 C vanilla almond milk

Crumb topping
1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs Earth Balance

Icing, optional
1/4 C powdered sugar
1 tsp vanilla almond milk

DIRECTIONS:
Preheat oven to 350. Lightly grease a loaf pan, set aside. In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and walnuts.

In another bowl, beat the margarine, sugar, vanilla, and egg-replacer mixture until smooth. Pour the margarine mixture into the dry ingredients and combine well with a spoon. Stir in the apples and almond milk. Scoop the batter into the prepared loaf pan. To make the crumb topping, combine all the ingredients with a fork and sprinkle on top of the batter.

Bake for 45 minutes, or until an inserted toothpick comes out clean.

Let it cool for 10-15 minutes before removing from the pan. Mix together the powdered sugar and almond milk to form icing and drizzle over the top. You can wait until it completely cools, or when it’s still warm. Have a seat with someone you love and cherish, and enjoy this cake together.

Mexican Fettuccine

March 8, 2011 by epicureanvegan

I’ve had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, “Now that’s a smorgasbord of flavors!” It was definitely flavorful and it seemed to gather steam with every bite!

INGREDIENTS:
8-oz sun-dried tomato fettuccine
1/2 C walnuts, chopped
1/2 C salsa
2 C spinach, chopped
1/2 C black olives, sliced
2 Tbs olive oil
2 Tbs nutritional yeast flakes
2 Tbs water
Salt and pepper, to taste
2 green onions, sliced
Tofutti sour cream
Cilantro

DIRECTIONS:
Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.

Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!

Mexican Fettuccine

I've had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, "Now that's a smorgasbord of flavors!" It was definitely flavorful and it seemed to gather steam with every bite!

Author: Epicurean Vegan

Ingredients

8-oz sun-dried tomato fettuccine
½ C walnuts, chopped
½ C salsa
2 C spinach, chopped
½ C black olives, sliced
2 Tbs olive oil
2 Tbs nutritional yeast flakes
2 Tbs water
Salt and pepper, to taste
2 green onions, sliced
Tofutti sour cream
Cilantro

Directions

Cook pasta according to package instructions. In the meantime, in a medium sauce pan, toast the walnuts for about 3 minutes. Add the salsa, spinach, black olives, olive oil, nutritional yeast flakes, water, salt, and pepper. Combine well and let simmer on a low heat until spinach has cooked down and everything is heated through.
Top individual servings of pasta with the sauce, a dollop of Tofutti sour cream, cilantro and green onions. Enjoy!

Lemon Almond Cookies

March 6, 2011 by epicureanvegan

These cookies are pretty darn easy to make, soft, and aren’t overly sweet—my kind of cookie. If you have a bigger sweet tooth, use honey (which isn’t vegan) instead of agave, or these would be ideal to sprinkle with powdered sugar.

INGREDIENTS:
1 C vegan margarine
3/4 C agave
1/2 tsp almond extract
3 Tbs fresh lemon juice
Zest from one small lemon
1/2 C ground almonds
1/2 C chopped almonds
1 C whole wheat flour
1 C all-purpose flour

DIRECTIONS:
Preheat oven to 350. In a large bowl, cream together margarine and agave. Add the almond extract, lemon juice, lemon zest; combine well. In another bowl, combine the ground and chopped walnuts with the flours and add to the margarine mixture. The batter will be sticky—it’s supposed to be, so don’t add any more flour.

Roll dough into 1 to 1-1/2″ balls and place onto a lightly greased cookie sheet; press down slightly.

Bake for 12-14 minutes, or until the bottom edge of the cookies begin to turn a golden brown.

Enjoy!

Lemon Almond Cookies

These cookies are pretty darn easy to make, soft, and aren't overly sweet---my kind of cookie. If you have a bigger sweet tooth, use honey (which isn't vegan) instead of agave, or these would be ideal to sprinkle with powdered sugar.

Author: Epicurean Vegan

Ingredients

1 C vegan margarine
¾ C agave
½ tsp almond extract
3 Tbs fresh lemon juice
Zest from one small lemon
½ C ground almonds
½ C chopped almonds
1 C whole wheat flour
1 C all-purpose flour

Directions

Preheat oven to 350. In a large bowl, cream together margarine and agave. Add the almond extract, lemon juice, lemon zest; combine well. In another bowl, combine the ground and chopped walnuts with the flours and add to the margarine mixture. The batter will be sticky---it's supposed to be, so don't add any more flour.
Roll dough into 1 to 1-1/2" balls and place onto a lightly greased cookie sheet; press down slightly.
Bake for 12-14 minutes, or until the bottom edge of the cookies begin to turn a golden brown. Enjoy!

Pasta with Almond Parmesan

March 4, 2011 by epicureanvegan

This has always been one of my favorite go-to lunches or quick dinners. I tend to have the almond Parmesan, from The Ultimate Uncheese Cookbook, in the fridge because it’s delish and so easy to make. It’s packed with B vitamins (nutritional yeast) and protein (almonds). I also use low-carb, whole-wheat pasta when possible and the beauty of this, is that you can make as little, or as much as you want.

INGREDIENTS:
Cooked pasta, any variety
Mushrooms, sliced and lightly sauteed
Tomato, diced
Vegan margarine
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping 1/4 tsp salt

DIRECTIONS:
To make the Parmezano Sprinkles: place the almonds in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen.

Cook pasta according to instructions on package. In the meantime, saute the mushrooms a little. Once pasta is cooked and drained, add a little margarine to the pot and coat the pasta. Stir in the mushrooms and tomatoes; let the tomatoes heat through a minute or two. Serve with Parmezano sprinkles on top! Enjoy!

Pasta with Almond Parmesan

This has always been one of my favorite go-to lunches or quick dinners. I tend to have the almond Parmesan, from The Ultimate Uncheese Cookbook, in the fridge because it's delish and so easy to make. It's packed with B vitamins (nutritional yeast) and protein (almonds). I also use low-carb, whole-wheat pasta when possible and the beauty of this, is that you can make as little, or as much as you want.

Author: Epicurean Vegan

Ingredients

Cooked pasta, any variety
Mushrooms, sliced and lightly sauteed
Tomato, diced
Vegan margarine
Parmezano Sprinkles:
½ C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping ¼ tsp salt

Directions

To make the Parmezano Sprinkles: place the almonds in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen.
Cook pasta according to instructions on package. In the meantime, saute the mushrooms a little. Once pasta is cooked and drained, add a little margarine to the pot and coat the pasta. Stir in the mushrooms and tomatoes; let the tomatoes heat through a minute or two. Serve with Parmezano sprinkles on top! Enjoy!

Tomato and Cheez Souffle

March 2, 2011 by epicureanvegan

We’ve all heard about disasters involving souffles, but this is one souffle that’s pretty difficult to screw up. This comes from The Ultimate Uncheese Cookbook and it really can’t get any easier than this. The recipe calls for a 2-quart baking or souffle dish. A square 8″ baking dish is 2 quarts, but I soon realized that the sides need to be higher. I ended up using less bread and tomatoes, but the same amount of sauce. Next time I’ll use a bigger baking dish, but it still came out amazing. The taste and texture is a lot like lasagna and I think adding some spinach and mushrooms would be ideal!

INGREDIENTS:
1-1/2 C water
1/2 C roasted red peppers (skins and seeds removed) or pimento pieces (I used a mixture of both)
1/2 C raw cashews
3 Tbs nutritional yeast flakes
3 Tbs lemon juice
2 Tbs nonalcoholic white wine (I used white cooking wine)
1-1/2 tsp onion powder
1-1/4 tsp salt
1/2 tsp dry mustard
1/2 tsp thyme
1/2 tsp garlic powder
Black pepper, to taste
6-9 slices whole-wheat or rice bread (easily make it gluten-free)!
3 ripe tomatoes, sliced

DIRECTIONS:
Preheat oven to 375. In a blender, combine all the ingredients except the bread and tomatoes. Lightly oil a 2-quart souffle dish. Layer 2-3 slices of bread on the bottom, followed by sliced tomatoes. Pour 1/3 of the sauce on top and repeat layers two more times.

Bake until lightly puffed and golden brown, about 45-50 minutes. It’s that easy!

Tomato and Cheez Souffle

We've all heard about disasters involving souffles, but this is one souffle that's pretty difficult to screw up. This comes from The Ultimate Uncheese Cookbook and it really can't get any easier than this. The recipe calls for a 2-quart baking or souffle dish. A square 8" baking dish is 2 quarts, but I soon realized that the sides need to be higher. I ended up using less bread and tomatoes, but the same amount of sauce. Next time I'll use a bigger baking dish, but it still came out amazing. The taste and texture is a lot like lasagna and I think adding some spinach and mushrooms would be ideal!

Author: Epicurean Vegan

Ingredients

1-1/2 C water
½ C roasted red peppers (skins and seeds removed) or pimento pieces (I used a mixture of both)
½ C raw cashews
3 Tbs nutritional yeast flakes
3 Tbs lemon juice
2 Tbs nonalcoholic white wine (I used white cooking wine)
1-1/2 tsp onion powder
1-1/4 tsp salt
½ tsp dry mustard
½ tsp thyme
½ tsp garlic powder
Black pepper, to taste
6-9 slices whole-wheat or rice bread (easily make it gluten-free)!
3 ripe tomatoes, sliced

Directions

Preheat oven to 375. In a blender, combine all the ingredients except the bread and tomatoes. Lightly oil a 2-quart souffle dish. Layer 2-3 slices of bread on the bottom, followed by sliced tomatoes. Pour ⅓ of the sauce on top and repeat layers two more times.
Bake until lightly puffed and golden brown, about 45-50 minutes. It's that easy!

Peanut Butter, Chocolate and Cherry Granola Bites

February 27, 2011 by epicureanvegan

Jess at Healthy Exposures posted these last week, and I knew right away I had to try them. I made a few changes, just based on what I had on hand and on my taste preferences, such as subbing brown rice syrup for the molasses, as I’m not big on molasses. You can see her original recipe here.

INGREDIENTS:
3/4 C quick oats
2 Tbs brown rice flour
2 Tbs wheat germ
1/2 C peanuts, chopped
1/4 C sunflower seeds
1/4 C chia seeds
2 Tbs flax seeds
1/2 C dried cherries, chopped
1/2 C dark chocolate chips
1/2 a banana
2 Tbs brown rice syrup
3 Tbs almond milk
3 Tbs peanut butter
1 tsp vanilla

DIRECTIONS:
Preheat oven to 350. Lightly grease a mini-muffin pan (genius idea, Jess)! Set aside. In a large bowl, combine oats, flour, wheat germ, peanuts, seeds, cherries, and chocolate chips.

In a smaller bowl, mash the banana with a fork add the syrup, almond milk, peanut butter, and vanilla. Whisk thoroughly and combine well with the dry ingredients.

Fill the muffin cups with the mixture, pressing down firmly with a spoon. I didn’t fill them quite to the top, but you can—they won’t overflow when they bake. Depending on the size of muffins cups you use, the number you get will be different; I got 15.

Bake 15 minutes, or until the tops turn a golden brown. These make such a great little snack and I imagine, a heck of a lot healthier than store-bought granola bars. As an alternative, you can use a 8″ baking pan and then cut them into squares after they bake. Either way, you’re sure to enjoy them, especially since they’re so simple to make.

Peanut Butter, Chocolate and Cherry Granola Bites

Author: Epicurean Vegan

Ingredients

¾ C quick oats
2 Tbs brown rice flour
2 Tbs wheat germ
½ C peanuts, chopped
¼ C sunflower seeds
¼ C chia seeds
2 Tbs flax seeds
½ C dried cherries, chopped
½ C dark chocolate chips
½ a banana
2 Tbs brown rice syrup
3 Tbs almond milk
3 Tbs peanut butter
1 tsp vanilla

Directions

Preheat oven to 350. Lightly grease a mini-muffin pan (genius idea, Jess)! Set aside. In a large bowl, combine oats, flour, wheat germ, peanuts, seeds, cherries, and chocolate chips.
In a smaller bowl, mash the banana with a fork add the syrup, almond milk, peanut butter, and vanilla. Whisk thoroughly and combine well with the dry ingredients.
Fill the muffin cups with the mixture, pressing down firmly with a spoon. I didn't fill them quite to the top, but you can---they won't overflow when they bake. Depending on the size of muffins cups you use, the number you get will be different; I got 15.
Bake 15 minutes, or until the tops turn a golden brown. These make such a great little snack and I imagine, a heck of a lot healthier than store-bought granola bars. As an alternative, you can use a 8" baking pan and then cut them into squares after they bake. Either way, you're sure to enjoy them, especially since they're so simple to make.

Vegetable-Barley Soup

Vegetable-Barley Chili

Warm Pasta Salad

Mushroom and Spinach Pizza with Truffle Oil

Apple Coffee Cake for Monet

Mexican Fettuccine

Lemon Almond Cookies

Pasta with Almond Parmesan

Tomato and Cheez Souffle

Peanut Butter, Chocolate and Cherry Granola Bites

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