The Epicurean Vegan Gets Crafty
Well, I’ve always liked to do crafty stuff—it’s that domineering right side of my brain. Somehow, I found the time to get a couple things done this weekend. So first, I’ll share with you a card I (sort of) made for fellow writer and jewelry-maker extraordinaire, Michelle Mach of Beads and Books. Michelle makes incredible and…
Lemon Risotto with Sweet Potatoes and Spinach
Barb at That Was Vegan? posted this recipe, but used Israeli couscous and kale. YUM! I didn’t have any couscous and of course, I had eaten all the kale, but . . . I really wanted to make this dish. I added some mushrooms, too and it was delicious! You could also use wild rice…
Quinoa with Mushrooms and Spinach
Occasionally, there are nights I don’t cook dinner for the fam. Either we have lots of leftovers, or everyone is doing their own thing, so we fend for ourselves. Tonight was one such night. But when The Husband saw what I made, he kindly asked if I’d share. He said this was one of his…
Paella Primavera
Like many of you, I received the latest issue of Vegetarian Times yesterday . . . when I saw this recipe on the cover, I had to make it. I didn’t have all the same ingredients, so I improvised, plus I added some other seasonings. It came out delicious! Next time, I think I’ll try…
Pay it Forward . . . Please
I just returned from the grocery store and I wanted to share with all of you something that occurred. A young woman in line next me could not afford all of her groceries. Her cart held a few leftover items like produce, eggs, toiletries. It broke my heart. I edged over and offered to pay…
Lemony Pan-Fried Chickpeas with Chard
This recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a…
Gluten-Free Granola Bars
These are packed with nutty love! They’re also simple to make and grab while you’re on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild! INGREDIENTS: 3/4 C quick oats 2 Tbs brown rice flour 2 Tbs quinoa flakes 1/2 C nuts, chopped (I used peanuts…
Kale Salad with Tahini Dressing
This is a great salad to take to work for lunch, a mid-day snack, or even for a picnic. I typically steam kale, but if I’m not careful, it’s easy to deplete it of nutrients if I steam it too much. Raw kale can be awfully bitter, but chopped and served with other veggies and…
Lemony Quinoa-Almond Granola
Okay, yes, this is from Big Vegan again. And no, I won’t be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I’ve been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be…
Potato-Celery Soup
This FANTASTIC soup comes from Izzy over at Crash Test Vegetarian. We LOVED this soup–so easy to make and absolutely delicious. The only thing I changed was use almond milk instead of soy and added 1 tablespoon on chopped fresh rosemary. Get the recipe and visit Izzy–she has a great blog with lots of yummy…
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