Conference and Vacation!
For the last few months, I have been part of the NCW’s Conference Creative Team—helping with all those fun details of a conference that my right brain just loves; none of the hard stuff like getting agents, editors, presenters, venue, etc. During all this, I also had to carve out time to fine tune my…
Mexican Fettuccine
I’ve had some sun-dried tomato pasta in the pantry for a while, so I decided it was high time to do something with it, but any type of pasta will do for this meal. After taking his first bite, The Husband remarked, “Now that’s a smorgasbord of flavors!” It was definitely flavorful and it seemed…
Lemon Almond Cookies
These cookies are pretty darn easy to make, soft, and aren’t overly sweet—my kind of cookie. If you have a bigger sweet tooth, use honey (which isn’t vegan) instead of agave, or these would be ideal to sprinkle with powdered sugar. INGREDIENTS: 1 C vegan margarine 3/4 C agave 1/2 tsp almond extract 3 Tbs fresh…
Pasta with Almond Parmesan
This has always been one of my favorite go-to lunches or quick dinners. I tend to have the almond Parmesan, from The Ultimate Uncheese Cookbook, in the fridge because it’s delish and so easy to make. It’s packed with B vitamins (nutritional yeast) and protein (almonds). I also use low-carb, whole-wheat pasta when possible and…
Tomato and Cheez Souffle
We’ve all heard about disasters involving souffles, but this is one souffle that’s pretty difficult to screw up. This comes from The Ultimate Uncheese Cookbook and it really can’t get any easier than this. The recipe calls for a 2-quart baking or souffle dish. A square 8″ baking dish is 2 quarts, but I soon…
Peanut Butter, Chocolate and Cherry Granola Bites
Jess at Healthy Exposures posted these last week, and I knew right away I had to try them. I made a few changes, just based on what I had on hand and on my taste preferences, such as subbing brown rice syrup for the molasses, as I’m not big on molasses. You can see her…
Feast On This!
Have You Discovered Happy Cow, Yet? Happy Cow is a fabulous vegetarian/vegan resource to locate veg-friendly restaurants, meet other veggie-mites, recipes, and more. Join for free, set up a profile, chat, partake in forums, learn more about being a herbivore than you ever dreamed possible! When traveling, it’s a handy resource for finding veg-friendly restaurants…
Strawberry-Pear Tarts
For about a month, I’ve had some puff pastry in freezer because I accidentally bought it, thinking I was getting phyllo sheets. So, instead of letting it continue to sit and freeze, I decided to make these tarts. Now, even though puff pasty is vegan, it isn’t the healthiest stuff out there and we probably…
Vegan Shepards Pie
This is actually easier to make than you would think. You can nuke 2 large potatoes, or use frozen ones (thawed, of course). I used edamame for some added protein, but feel free to use peas if your prefer. Easier, healthier, comfort food. INGREDIENTS: 1 bag Boca Crumbles 1 small onion, diced 1-1/2 C cremini…
Red Cabbage Slaw with Truffle Dressing
I’ve had this recipe in mind for a couple of weeks since we received a red cabbage from Green Buffalo Food. Every time I opened the fridge, it would remind me that I have to make something with it, and soon. Even after two weeks (and being organic) I was shocked that it was still…
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