Rosemary Roasted Mushrooms Roasted Mushrooms I have mentioned on here before about my daughters new found love for mushrooms. Usually I saute them, but I found this recipe from Italian Food Forever and I wanted to give it a shot. It is a quick simple recipe, and a great way to add some earthy savory flavors to your meal. 2 Pounds Mixed Fresh Mushrooms 2 Garlic Cloves, Chopped 1/2 Cup Extra Virgin Olive Oil Salt and Pepper to taste 1 Teaspoon Chopped Fresh Rosemary 1 Teaspoon Chopped Fresh Sage 1/4 Cup Chopped Fresh Parsley 2 Teaspoons Balsamic Vinegar Preheat the oven to 350 degrees F. Remove the stems from the caps. Cut the mushrooms into quarters. Mix the olive oil with the garlic, herbs and seasonings and add in the mushrooms and mix to coat, n an ovenproof casserole dish large enough to fit all of the mushrooms. Bake for about 30 to 40 minutes, or until cooked through. Remove from the heat, and drizzle with the balsamic vinegar.
Homemade, Vegan Coffee Creamer One of the questions I’m most often asked by readers, friends, and strangers, is whether or not I still get cravings for non-vegan food, and if I do, what foods do I miss? The very honest truth is that I really don’t crave any non-vegan food anymore. I may have a fond, passing remembrance of Greek yogurt now and then, but it’s not really a “craving” of the sort that makes me tempted to go out and buy a container of Chobani–the way I sometimes “crave” chocolate, or “crave” cigarettes (yes, I still crave, and actively resist, cigarettes). There is, however, at least one non-vegan food that I actively missed for many years after I became vegan, and would still miss were it not for a few excellent substitutes: half and half in my coffee. You may be thinking that this is a pretty random thing to miss. Not really. Thus far, I have yet to find a truly ideal vegan cream substitute for coffee. It’s neutral, not overly sweet, very creamy, and the ingredient label isn’t too bad. Next up? Soymilk xo
Pan Roasted Brussel Sprouts with Bacon | KneadForFood - Food Blog Recipes Everyone seems to be getting into brussel sprouts recently. I think they went out of style with cordless house phones and dust-busters. Here in modern times though, they have shaken off their negative stigma of just generally being awful, or maybe it’s that people are finally learning that just sticking them in a pot and boiling them isn’t conducive to great flavor. But is the solution just to roast them in the oven instead and throw some bacon in to cover the cruciferous flavor in the middle? No, I don’t think so. Ingredients: 1lb Brussel Sprouts 3 Strips Thick-cut Bacon 1 Tbs Olive Oil Salt and Pepper Preping the brussel sprouts is the only time consuming part of the entire recipe. Cut the bacon in thirds and fry it in a medium heat pan. When the bacon is done, remove it but leave the fat behind. Serve immediately or turn off the heat and replace the foil to keep them warm for dinner. Bon Appétit.
To Die For Vegan Mac & Cheese Recipe with Sweet Potato By Aylin Erman, EcoSalon A childhood favorite revamped. There’s something incredibly nostalgic about macaroni and cheese. Even if you rarely ate the meal as a kid, you most certainly recognized the commercials for the box brands and knew what it was. For me, mac & cheese was an after-school staple, a weekend lunch, a quick dinner that never fell short of filling the carb and cheese quota I necessitated as a youngster. But it’s no nutritional powerhouse. Using Kraft Macaroni & Cheese as an example, box brands include the likes of whey, milkfat, milk protein concentrate, salt, sodium tripolyphosphate, citric acid, sodium phosphate, lactic acid, milk, calcium phosphate, yellow 5, yellow 6, cheese culture, and enzymes. And while homemade macaroni and cheese both is better for you and can cut the sodium, enzymes and preservatives from the mix, the classic recipe made from scratch will include the following: white pasta, butter, plain white flour, milk, and grated cheese. Serves 1 Ingredients:
Parmesan – Roasted Zucchini Recipe If you like this recipe then PIN IT on Pinterest This is one of my favorite ways to prepare zucchini. Prep work is less than 5 minutes and ready to eat in 15. The outside of the zucchini will be a little crispy with a tender middle. Very family- friendly. Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Looking for a similar recipes check out and Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 2 zucchini – cut off the ends, cut into 4ths – length wise – You should have 8 total 1 tablespoon olive oil salt garlic powder black pepper1⁄3 cup parmesan cheese What To Do Preheat oven to 400. Lay zucchini on a cookie sheet covered with parchment paper. Top with cheese. Bake for 15 minutes or until zucchini is tender and cheese is browned. Enjoy! Parmesan – Roasted Zucchini Sara @ Budget Savvy Diva : Side This recipe was adapted from HERE Other recipes you'll love:
Butternut Bliss Fall Salad. This Butternut Bliss Fall Salad is a healthy-delicious vegan meal for fall!.. Butternut Bliss. Spicy-sweet maple tofu cubes, hot from the stove, are tossed over top cool baby spinach greens. Savory peppered shiitake mushrooms mingle with tender, pan-wilted baby kale. And check out the nutritional info - this bowl is loaded with protein, vitamins A and C, calcium, potassium, omega-3 fatty acids and more.. It always boggles my mind when people non-chalantly say "I hate salads." ..JUST have a salad? So yes. Healthy Salad! avocado, rich in healthy fats.. butternut squash, roasted until sweet and tender. walnuts too.. Nutritional Info (per recipe, excluding optional dressing) Calories: 464kcal, Fat: 22g, Carbs: 50g, Protein: 29g, Fiber: 12g Vita A: 526%, Vita C: 318%, Calcium: 72%, Iron: 48% Also rich in potassium, magnesium, manganese and selenium. I hope you enjoy this blissful (super food infused) recipe.. Butternut Bliss Fall Saladvegan, serves 1-2 1-2 cups baby spinach 1-2 Tbsp raw walnuts 1.
RECIPE OVERVIEW Grilled Cheesy Vegetable Hobo Packs Prep time: 10 min Total time: 30 min Makes: 4 servings, 1 cup each What You Need 1/2 lb. Make It Preheat grill to medium-high heat. Nutritional information per serving Calories 240 , Total fat 12g , Saturated fat 3.5g , Cholesterol 15mg , Sodium 730mg , Carbohydrate 27g , Dietary fiber 5g , Sugars 10g , Protein 6g , Vitamin A 160%DV , Vitamin C 20%DV , Calcium 15%DV , Iron 8%DV . Mexican Fiesta Salad, with Zesty Lime-Agave Dressing. For recipe number one of my Salad Tour Recipe Series, we travel to California for a Cali-Mex-inspired Mexican Fiesta Salad with Zesty Lime-Agave Dressing. Vegan ingredients like avocados and citrus mingle with sweet corn and black beans. Tons of fragrant cilantro blended in. I've combined my favorite Cali-Mex-inspired flavors to create this vegan spin on a fiesta salad. Did I Mention, I Love Mexican Food? Cilantro Tip. Fresh Cilantro: Let's get right to it!... Mexican Fiesta Saladvegan, serves 2 as and entree, 3+ as a side salad 1 onion, diced 1 vine-ripened tomato, diced 4 corn tortillas, toasted in oven 1/4 cup sliced olives 1 avocado, diced 1 orange, diced 1/2 cup of chopped cilantro 4 cups baby spinach 1 cup fresh or canned corn, unsalted 1 cup black beans fresh black pepper grinder garnish: fresh cilantro Optional:1 tsp chipotle spice, 1 jalapeno, diced and de-seeded Zesty Lime-Agave Dressing Directions: 1. 2. 3. 4. 5. 6. 7. 8. Prep is Done, Salad Layering Begins: 9. 10. 11. 12. 13. 14.
Easiest Brussels Sprouts Recipe You'll Ever Make Brussels sprouts may not be among the most well-liked vegetables, but they may just be the new kale! Brussels sprouts are loaded with vitamins, minerals and antioxidants. Although they're lower in Vitamin C, potassium and calcium than kale, Brussels sprouts are higher in protein, foliate and fiber. Oven-Roasted Brussels Sprouts recipe Serves 4 Ingredients 1 pound Brussels sprouts, trimmed and halved lengthwise ½ pound baby carrots, halved lengthwise 2 tablespoons extra virgin olive oil 1 teaspoon course salt Directions Pre-heat oven to 400 degrees. Wash and trim Brussels sprouts, cut in half and place in a large sealable bag. Cut carrots in half and combine with Brussels sprout. Add olive oil and salt, seal bag and shake until evenly coated. Place Brussels sprouts and carrots on baking sheet and cook for approximately 20 minutes or until vegetables are tender and lightly browned. Photo Credit: Shutterstock.com