White Bean Truffle Spread
Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it. I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly…
Product Review: Red Chile Beer Bread Mix
The Husband and I picked up this $6 bread mix, made by Mannons Foods, a while back and I finally got around to making it. Seeing as the Broncos played (and WON) today, and we were headed over to our friend’s house to watch, it seemed like the ideal thing to bring. And on top…
Tortilla Lasagna
This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . ….
Zucchini and Kale Breakfast Frittata
I haven’t made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the point of recognition. Loaded with some of my favorite veggies, I could have eaten the entire pan. INGREDIENTS: 1 Field Roast sausage, Italian-style, thawed and crumbled 4…
Sweet & Sour Boca Nugget Stir-fry
Stir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements! INGREDIENTS: 1 pkg. Boca nuggets 2 C mushrooms, cut into chunks 6-8 green…
Swiss Chard Gratin
Holy moly! Has Christmas come and gone? Where was I? Well, I certainly wasn’t blogging. I planned to, but to be honest, the dishes I made came out less-than-stellar. I was really disappointed. I was thrilled to use the Whole Foods Recipe App for my ipad, but I think the only thing exciting about the…
Mushroom and Snow Pea Soup
This soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day. INGREDIENTS: 6 C vegetable broth 1 Tbs olive oil 6 green onion, sliced 3 C Shiitake and white mushrooms (or cremini), sliced 2…
Gluten-Free & Vegan Mexican Casserole
I’m fortunate I don’t have a gluten intolerance (even though seitan bothers me). I can’t imagine eliminating gluten from my diet as well, but I am starting to realize that it’s not that difficult to make something vegan and gluten-free, like this delicious casserole. INGREDIENTS: 8-oz quinoa pasta, any variety 3 bell peppers, diced (I…
Orange-Almond Cheese Log
I saw a recipe in the December issue of Vegetarian Times for Date-Cheese Ball, but it’s made with goat cheese. I decided to make my own version using the almond cheeze I’ve made before. It has a similar taste and texture to goat cheese and figured it’d be a perfect substitute. It was. Plus, the…
Avocado Cupcakes
Yes, that’s right. Avocado Cupcakes. I love incorporating avocado into recipes when I can, especially when I can use it to replace the oil in baked goods. The Glazed Chocolate-Avocado Cupcakes proved that avocados belong in cupcakes, so I decided to try making them without the cocoa and made some other minor adjustments. They came…
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