Healthy Baked Pesto Rigatoni I have this thing called green foodsession and it’s not going away. Last month when Bjork was putting together the income report, I accused him of choosing all green photos for the cover image. People don’t want to see all that green on there, babe. This is starting to look like the Grass Eaters club or something. Except then he pointed out that he had no other choice because all my recipes from last month are, in fact, green. Touche.
Your Vegan Mom You guys, the broccoli we talked about? It's not ready yet. It cooks a long time Vegan Caramelized Onion Mac n Cheese The minute I discovered you can make queso without cashews, I was convinced cashew-less mac ‘n’ cheese had to happen. Eggplant cheese sauce seriously knows no bounds. I’ve made vegan mac ‘n’ cheese before using a cashew-based sauce and it really was amazing! But the issue with cashews is that they make recipes so heavy with their high fat and calorie content. Not that I’m a calorie counter, but I’m all for lightening up recipes when I can. Eggplant sauce to the rescue.
Guacamole - Recipes over 2 years ago Guacamole doesn't have to be complicated. In fact. I like simple versions the best. If I was serving it alone, I might add some diced jalapenos. But when it's in a meal with a spicy component, I don't add any heat to the guacamole. how to make your own tea hello, friends! today i have a very special guest post for you from my dear friend christy from nordgrains! as our husbands work together, it wasn’t long before we found each other and became quick friends. she writes a fabulous blog on healthy living, yoga and nutrition (a must read!) and today is sharing with us how to make our very own tea. i’ve had several cups and it’s just about the yummiest tea i’ve ever had! Tea is funny.
Spinach Avocado Stuffed Portobellos The other day, as I was searching the web for good food ideas (who doesn’t??), I recruited the help of some of you on facebook for Valentine’s Day menu options. One of you, Stephanie, suggested stuffed portobello mushrooms (Thanks, Stephanie!!). I really don’t think I’ve ever eaten stuffed portobello mushrooms, but it sounded tasty enough, so I set out to the grocery store and returned with some nice plump portobellos.
Healthy Single-Serving Chocolate Peanut Butter Banana Microwave Cake Feb 11, 2014 I wish I could be baking right now, half because I like love desserts and half because the oven keeps my entire apartment warm. Sadly, I’ve been really busy with school lately (and hanging out with friends……) and only have time for quick meals. I flew from New York to Arizona JUST last month and I am still unpacking both of my suitcases. *sigh* Top 13 Vegan Recipes of 2013 PETA People for the Ethical Treatment of Animals Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way. Top 13 Vegan Recipes of 2013! More Sharing Services Share on email Written by Vanessa Cunningham | December 26, 2013 The year 2013 was packed with lots of delicious cruelty-free vegan recipes.
Top 10 Recipes for College Students It’s that time again! Time to settle in for the semester and really hit the books… But don’t let food take the back burner. You need to keep yourself nourished and full of energy to make it through those classes, study sessions, and probably a part-time job, too. I know it’s easier to just stop and grab some fast food, or how when you’re totally stressed nothing sounds better than take-out pizza, but I promise you, a home cooked meal will take you much further. I know what it’s like to be a busy, stressed, and BROKE college student. My Vegan Cookbook Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1 Tablespoon Sugar1/2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1/2 Block Extra Firm Tofu1 Cup Chopped Onion1/2 Cup Chopped Green Pepper1/2 Cup Chopped Red Pepper1 Tablespoon Tomato Topping Mixture3 Tablespoons Plain Yellow Corn Meal3/4 Cup Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon Soy Sauce2 Tablespoons Olive Oil1/4 Teaspoon Thyme1/4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1/2 Teaspoon Salt1 Teaspoon Sugar1/2 Teaspoon Garlic Salt1/4 Teaspoon Onion Salt1/4 Teaspoon Dried Mustard