Pasta with Mushrooms, Walnuts & Lemon-Chive Sauce
This dish is ready in the time it takes to cook the pasta; it comes together that fast. The flavorful sauce is creamy and delicious with just a hint of lemon and chives; nothing too overpowering. I also like to add a bit of crunch to an otherwise “soft” dish, so the walnuts are an ideal way…
Pearl Couscous with Kale, Mushrooms and Cashew Pesto
I wanted a fast and healthy lunch, but we were gone over the weekend and the fridge was looking pretty bare, except for some on-the-verge kale and mushrooms and some parsley and cilantro. I was surprised they were still good, and frankly, pretty glad. Thankfully, the farmer’s market is open tomorrow so I can restock….
Tempeh-Avocado Reuben Sandwich
This sandwich certainly isn’t for the dainty. Grab some napkins and don’t be afraid to let things get messy, but you probably won’t care, because the flavor is amazing. Sauerkraut, avocado and tempeh is a delicious combination, especially with the tangy dressing and toasted rye bread. This is also a quick meal; perfect when you…
Open-Faced Chick’n Sandwich
Yummm . . . this open-faced sandwich is crazy good. It’s also super versatile. I used Lightlife Chick’n strips, but other good options would be garbanzo beans, Great Northern beans, tempeh or tofu. The creamy sauce and crunchy texture of the water chestnuts, are a wonderful combination. So much flavor in one bite. Because I used…
Zucchini Noodles with a Macadamia Nut Cream Sauce
As you probably know, I love pasta. I’m very fortunate that I don’t have a gluten intolerance, but I have to say, these zucchini noodles make a wonderful pasta substitute with it’s fresh flavor and slightly crunchy texture. This is a very easy dish to throw together and you could easily add your favorite veggies…
Breaded Tofu with a Creamy Spinach, Tomato and Bell Pepper Sauce
This recipe started out with me going through the refrigerator and trying to decide what I had and how they could go together. At the center: a close-to-expiring tub of tofu. Luckily, we had hit the farmer’s market yesterday, so I had plenty of veggies on hand. The flavors of the breaded tofu and the savory,…
Slow Cooker Tortilla Soup
Yep, it’s still August. And yes, I know using a slow cooker in the summer isn’t necessarily the norm, but I’ve got my reasons. First, our summer here in Colorado has been interesting; lots of cloudy days and rain. Second, the guys were coming back from a three-night backpacking/camping trip and would be arriving home…
Potato-Filled Spinach Ravioli with Mushroom-Truffle Sauce
Here I go again with the ravioli! Well, these could be like more like perogies, actually. Plus, I also added spinach to the dough which is definitely new for me. I’d been wanting to try that for a while now and I’m so glad I did. I’m already trying to figure out what other vegetables…
Pasta with Cashew Cream & Cheese
(Unfortunately) most of us probably grew up on the boxed mac and cheese stuff, and likely, so have our kids. And kids like their mac and cheese. Instead of giving them that nasty, chemical-filled boxed junk, try making this kid-pleasing version using grated vegan cheese and cashew cream. Not only is it creamy, but it…
Tofu Caesar Wraps
Wraps are such a quick and easy meal, especially when summer activities have you running all over the place. Although, these are a great option during the school year when you need to grab-and-go. I love Caesar salad, but since going vegan, it’s hard to come by a non-dairy (and non anchovy) version. I made…
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