This easy to whip together kale and seitan vegan stir fry is great for any time of day and can be altered to include leftovers in your fridge. “What the heck is seitan?” you ask. It’s made from wheat and is high in protein and is often called “wheat meat” because its texture is very meat-like. One day, when craving …
Granny Apple Rice
This vegan rice recipe is another great discovery from the Simply in Season Children’s Cookbook I picked up years ago at Ten Thousand Villages when I had the idealistic image of our sons cooking in the kitchen with me. Yeah right. So the adult uses the cookbook, not the children. The recipes in the cookbook are more vegetarian than vegan, …
Mushroom and Asparagus Risotto | Vegan Risotto
What Is Risotto? Vegan risotto. Is there such a thing? Yes, you can eat vegan and enjoy this Mushroom and Asparagus Risotto! If you aren’t familiar with risotto, it is a Northern Italian rice dish made with the short grain Arborio Rice, is a perfect rib-sticking dish for anytime of year, but I love it particularly in the fall and for …
Penne with Spicy Zucchini Tomato Sauce
This hearty, penne with spicy zucchini tomato sauce is an old standby I’ve been making for years. When I went vegan 2 years ago, I eliminated the shredded mozzarella I used to smother it with (don’t need it!) and when I learned the faux sausage I had been using wasn’t vegan, I replaced it with Upton’s Naturals Italian Sausage. Another …
Really Ripped Marinara Sauce with Zoodles
This is another recipe from our friend Jaime Rothbard, aka The Foodie Alchemist, who showed us the power of batch cooking. It serves 8 to 10 people, but if you don’t have 8 to 10 people to serve, store the sauce in your leftover food jars and pop it in the fridge (or the freezer) and eat it all week …
Oodles of Zoodles with Peanutty Curry Sauce
John and I recently paid a visit to our friend Jaime Rothbard, aka The Foodie Alchemist, who showed us the power of batch cooking. This recipe for Peanut Curry Sauce serves 8 to 10 people, but if you don’t have 8 to 10 people to serve, pop it in the fridge (or the freezer) and eat it all week long …
Swimmin’ In Green Beans Stir Fry
Back when I was a kid growing up in Lancaster, Pennsylvania, my parents would grow green beans in their garden. I have (not so) fond memories of taking lots — and lots — of green beans and “Frenching” them with a French style bean slicer my mother provided to my 2 sisters and me. We’d take fresh green beans and …
Stuffed Pineapple
When we were in Mexico for spring break in 2016, we stayed at the Maya Luna Hotel and Restaurant a small, eco-resort (just 4 bungalows on the beach!) that is off the grid. But trust me, we had all the modern amenities and the food was truly delightful. Maya Luna is famous for its Stuffed Pineapple which is normally prepared with …
Lori’s Pasta with Veggies
Ingredients from your grocery store’s produce department and a box of pasta are all that is needed to prepare this quick and healthy dish that is vegan. I’ve been preparing this for decades and I make it whenever I feel the urge to eat something healthy (it is chock full of veggies) and/or when I need to clean out the …
Stuffed Jack O’Lanterns
If you’re hustling to pull a fun All Hallow’s Eve together in a flash, our Stuffed Jack O’Lanterns will be epic! Ghosts and ghouls from all across the graveyard will sing your praises. After all, nothing sticks to your ribs like gruesome green pasta before a bustling evening of trick-or-treating! The magic in this is the jack o’lantern. It’s key …
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