Three-Nut Cheese
I have been both fascinated and mystified by nut cheese. It wasn’t until I went vegan two years ago that I even learned you could make cheese from nuts. No, it doesn’t necessarily taste much like milk cheese, but it’s still delicious and of course, much healthier for you than the moo-ey version. This recipe…
Tofu “Egg” Salad
This recipe is from Big Vegan. And it is big. It has over 350 recipes, most of which look and sound fantastic. When it comes to lunch, I seem to struggle finding something besides a mixed greens salad, or leftover pasta. And frankly, I’m not wild about leftovers anyway. So this I can get in…
Layered (Deep Dish) Pizza
This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza. INGREDIENTS: 5 8-inch flour tortillas 1 Tbs olive oil 3 Field Roast…
Easy Tostadas
This is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together. INGREDIENTS: 1 bag Boca crumbles (or other veggie crumbles of your choice) 1 can refried beans…
Pasta with Kale
I was on my own for dinner the other night, so after staring blankly at the cupboards, then the fridge, I decided to combine some of my favorite ingredients for dinner: tri-color pasta, kale, mushrooms, and miso. For some added crunch (and protein) you could throw in some pine nuts or chopped cashews. INGREDIENTS: 8-10…
Potato and Chard Casserole
I suppose you could also call this a “gratin” or scalloped potatoes; basically the same thing. You can easily make this a gluten-free dish by using rice flour and using ground up gluten-free crackers instead of bread crumbs. This has a little bit of prep work, so enlisting some help wouldn’t be a bad idea….
Carrot & Roasted Bell Pepper Soup
I don’t go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in…
A New Year, A New You
I’m very excited to share this fabulous guest post with all of you from Lauren at The Holy Kale. (Love that blog name!) Lauren is a certified nutritionist and her website is a fantastic resource for learning about a plant-based diet and how it benefits your mind, body and soul. Calvin and Hobbes As we…
Mushroom Barley Soup
This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook! The flavor…
Fondue Flop
Looks good, huh? And actually, it wasn’t too bad, but NOT as a fondue. The recipe is called Blonde Bliss Vegan Fondue from the Jan/Feb issue of Vegetarian Times. (I tried to find the recipe on their site, but couldn’t, but found it HERE). The stars of the show are potatoes and I figured since…
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