High Park Fire
My poor city is on fire. Well, the foothills surrounding my city are. With all of the smoke settling on us, you’d think the fire was in our backyards. For many, it is. The fire, presumably started by lightening on Saturday has spread to 46,000 acres with 10% containment thanks to dry and windy conditions,…
Pasta & Kale with Lemony Cashew Cream
This makes a great summer dish! If you don’t have any kale on hand (why wouldn’t you?!) you could use any leafy green such as chard or spinach. I also think sliced mushrooms, sauteed asparagus, or zucchini would also work well in this. The sauce isn’t overly rich and has just a hint of lemon,…
Lime and Veggie Fajitas
These colorful fajitas are so quick and easy to make. If you’re like me and tired of the same old fajita seasoning packets, I think you’ll love this change up. INGREDIENTS: 1 Tbs olive oil (I used chipotle-flavored) 1 large yellow bell pepper, sliced 1 large red bell pepper, sliced 2 C mushrooms, sliced 1…
Orzo Pilaf with Roasted Red Peppers and Peas
This is from one of my favorite cookbooks, The Vegan Table. Orzo is actually a rice-shaped pasta and has a risotto-like texture. It’s perfect for soups or even for Asian dishes such as stir-fry. I loved the flavor of this dish and the fact that it’s super versatile. Next time, I’ll add mushrooms, herbs, and…
Baked Truffle Polenta Fries
This is a first for me. I’ve never eaten polenta at home, but I’ve ordered it in restaurants. I decided to try making polenta fries, but the easy way . . . Ancient Harvest This is certainly an ideal way to make fries: crack open a polenta log, slice, season, and bake! INGREDIENTS: 1 tube…
Papaya Trail Mix
The Seventh Grader is on a school hiking trip this week, so it gave me an opportunity to make some homemade trail mix that has everything he likes; nothing gets picked over. I also used butter-flavored olive oil that a friend gave me (it’s dairy-free) and works perfectly for trail mix. The subtle buttery taste…
Mexican Pasta Bake
As you may recall, a few months ago, I had decided to give up wheat and soy . . . yeah, uh, the soy part has been surprisingly easy. It’s the wheat part. I don’t know how you gluten-free folks do it! Especially if you’re vegan and gluten-free! I’ve certainly laid off of it, but…
Vegan Twice-Baked Potatoes
I should clarify: Once nuked, once baked. This is another kid creation that The Seventh Grader took on. It was one of those nights I forced the family to fend for themselves and this is what the 13-year-old wanted. With very little instruction, he made dinner in about 20 minutes. He a genius. (He takes after…
Field Roast and Veggie Tacos
I’ve used Field Roast in breakfast burritos, so why not tacos? ( As you can see, I had a taco fiesta foul with one of the shells, but it worked out ok. 🙂 ) Somehow, zucchini reproduced in my fridge so I had to use some of them up—they’re ideal for tacos. I also had some…
Ricotta-Stuffed French Toast
Gotta love Mother’s Day brunch…I saw this recipe at Olives for Dinner and knew immediately, I had to give it a try. I was intrigued by the soy-free ricotta. I made a few adjustments like using apple cider vinegar instead of coconut vinegar, and I also made the ricotta the morning of instead of the…
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