Mango and Avocado Spring Rolls
I’ve been wanting to make this type of spring roll for a while—I’ve seen recipes for then in various different places, but all I knew is that I had a very ripe avocado and a very ripe mango that needed to be used. These were delicious! The only thing I had trouble with, was coming…
Fort Vegan & The Sustainable Living Fair
(That’s the Seventh-Grader helping set up) I had a fantastic time at the Sustainable Living Fair here in Fort Collins over the weekend. I volunteered with Fort Vegan, a local meetup. We handed out information and vegan samples, thanks to VegFund. I got an opportunity to meet lots of great people including Mike and Dan…
Fort Collins Sustainable Living Fair
400th Post!! This weekend, I will be volunteering at the Fort Veg*n –Northern Colorado’s Vegan and Vegetarian Meetup booth at the Sustainable Living Fair here in Fort Collins and I’m really excited. I’m not, however, excited about the forecast—Saturday is shaping up to be rainy. It should still be a fantastic time with lots of…
Grilled Portobello Burgers
Portobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together. INGREDIENTS: 3-4 portobello caps, rinsed and patted dry 2 Tbs olive oil 1 Tbs balsamic vinegar 1/4 tsp sugar 1/4 tsp salt 1/8 tsp black pepper…
Veggie BBQ Tacos
I was inspired by Vegetarian Times for this recipe. I didn’t have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a…
Mushroom Chowder with Potatoes and Rosemary
Yesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we’ve stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I’d change is add more potatoes and mushrooms or use less broth to…
Couscous and Roasted Asparagus Salad
This salad is great because it can be served hot or cold—perfect for a pot luck or feeding a crowd. INGREDIENTS: 1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular) 2 shallots, minced 2-1/2 C vegetable broth 3 green onions, sliced 1 small bunch asparagus, cut into 1″ pieces 2 tomatoes,…
Vegetable Pot Pies
The Husband picked these out of the June 2011 issue of Vegetarian Times. Being a former meat and potatoes kind of guy, these immediately appealed to him. Although I have to admit, chicken pot pies were a comfort food that I used to love. These are really easy to make and I’m assuming the recipe…
Vegan Mushroom-Onion Quiche
Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won’t get all crazy-vegan on my non-vegan readers . . . 🙂 But have you seen Forks Over Knives yet? We watched it last night. Please watch it—I guarantee you will come away from it…
Restaurant Review: Larkburger
Yes, you read that right: Larkburger. When my friend suggested we go there, I said, “Excuse, me? Did you forget who you were with?!” She assured me that they offer a mushroom burger and that basically I need to shut up and eat. I will like it. Hmpf. Ok, fine. Larkburger is a Colorado-based burger…
- « Previous Page
- 1
- …
- 35
- 36
- 37
- 38
- 39
- …
- 77
- Next Page »
