Mushroom and Spinach Pizza with Truffle Oil
I’ve found my new favorite pizza—and this is it. Truffle oil is ideal for pizzas and this one will leave you wishing you made more! INGREDIENTS: Any basic pizza dough recipe. I used a pre-packaged mix. 2 C mushrooms, sliced 1-1/2 C fresh spinach, torn or chopped 1 C fresh basil leaves, torn or chopped…
Chickpea Havarti Spread
This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too. INGREDIENTS: 1 C water 2 C drained cooked or canned chickpeas (one 15 or…
Herb-Scalloped Potatoes
The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead…
Baked Mushroom Risotto
I love the natural creaminess of risotto and when possible, I use it in recipes that call for regular old white rice. This simple dish is great as a side or even a main meal. The recipe is from Prevention, but I made several changes, including having to veganize it, which proved to be very…
Made it to Huffington Post!
America’s Best Sandwiches—Veganized! just made it to Huffington Post today! Woo-hoo! Stop by, leave a comment and be a part of the Vegan Revolution! Get the recipe for my version of the “Crispy Drunken Chicken Sandwich HERE.
Vegan King Ranch Casserole
Kelly at Vegan Thyme posted this recipe last week and knowing that the he-gans I live with love casseroles (especially of the Mexican kind), I figured this would be a winner over here. And no surprise, it was. The original recipe calls for Morning Star Vegan Chicken Strips, but I couldn’t find those—at least not…
Breaded Zucchini and Rainbow Chard with Lentil Pilaf
This one’s a keeper. The Husband ranked this an 11 out of 10, but the Sixth Grader didn’t rank it quite that high. He loved the zucchini the most though. I received our box of produce yesterday from Green Buffalo which is good since I wasn’t planning on hitting the grocery store until today. The…
Cashew Spread
I think I might be getting the hang of these nut cheeses. I thought I’d try my hand at making a cashew cheese spread and I love it! It’s perfect as a sandwich condiment, a cracker topper, or lathered on an apple slice. You can play with the flavors, but I like an herb-y kind…
I Feel A Vegan Revolution Coming On!
Remember when I posted my vegan version of the Drunken Chicken Sandwich for Endless Simmer? Marly of Namely Marly had rounded up vegan bloggers to veganize these meat-laden sandwiches and thanks to her, a vegan revolution is a brewin’! Turns out, the author of the original series liked our veganizing idea and our results are…
Field Roast and Sweet Potato Breakfast Casserole
Yesterday’s nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn’t disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla. INGREDIENTS: 1 Tbs…
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