Warm Up: Great Fall Recipes

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Harvest Minestrone With Quinoa & Kale Minestrone is a thick vegetable/bean soup, usually with the addition of pasta. It has a long history dating back to pre-Roman days, and it used to be made primarily with leftovers by poor families looking to stretch their food resources. It’s considered a part of la cucina povera, or […]

Recipes: Our Fav’s For August!

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Stuffed Portabella Mushrooms I can never resist any variety of mushrooms. They are nutritious, versatile, and make for a hearty meal. I absolutely love them grilled on the barbeque, but for this recipe, they roasted beautifully in the oven. My preschooler isn’t a huge fan of this large variety of mushroom, but the nice thing […]

Chocolate Chip Banana Cookies & Whole Wheat Banana Bread

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Hopefully  you saved a few over-ripe bananas because these recipes are outstanding!  If not, you can always go to your local grocery store for over-ripe bananas – the produce guy usually keeps a few cases of them in the back! Of course, your grandma is sure to have a few! Chocolate Chip Banana Cookies Makes […]

Got Overripe Bananas? Make These Delicious Recipes!

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With the hot summer weather, I’m often seeing my beautiful bananas turn from green to brown in a matter of (what seems like) hours. I hate to throw them away, so this week I thought of some new–and vegan–dessert recipes that all use overripe bananas. If you have this delightful banana problem, then keep reading! […]

Two Great Weeknight Meals! Yummy! Pizza And Pad Thai!

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I mentioned Robin Robertson’s newest cookbook, Vegan on the Cheap, a couple entries ago when I made her recipe for barbecued tofu and black bean burritos.  This week, I made two more of her recipes that proved to be equally delicious: an adapted version of her Penne-Wise Peanutty Pasta and her Tuscan White Bean Pizza.  Here are […]

Double Header on the Barbecue! Barbecued Black Bean Tofu Burritos and Barbecued Eggplant Sandwiches

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Although barbecue is notoriously not vegan friendly, there are so many delicious vegan foods that can be made on the barbecue. Although barbecuing uses charcoal, grilling outdoors saves the sweat and energy of cooking inside, and it also tastes great! In this post, I’ll share with you two recipes, one adapted from Robin Robertson’s new […]

Grilled Portabella Mushroom Sandwiches On Homemade Sourdough Bread!

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Grilled portabella mushrooms are a great entree to serve for friends who may not be vegetarian because they take on a meaty flavor when barbequed. Seasonings can be altered depending on your preferences. 6 medium-sized portabella mushrooms 1/2 cup extra virgin olive oil 2 cloves garlic, minced 1 tsp. sea salt 1 tsp. black pepper […]

Post-Cinco de Mayo Celebration This Vegan Enchilada Recipe Is Outstanding! Delicious Banana Oatmeal Cookies For Dessert

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If you’re vegan–or enjoy vegan cooking–and don’t own a copy of Robin Robertson’s Vegan Planet, this book should be your next cookbook purchase. Robertson offers a short guide to eating vegan, explains foods that may be unfamiliar to non-vegans (tofu, tempeh, seitan, nutritional yeast, etc.), suggests dairy and egg substitutions, and lays the foundation for […]

Recipes: Cooking With Whole Grains

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As fresh, increasingly local, produce makes its way into the market, my mind turns to all of the healthful ways I can use this bounty as the long days of summer approach. One thing is for certain, if the sun is shining I don’t want to be toiling in my kitchen cooking elaborate meals! I’d […]