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The No-Chick Benedict
Growing up, some of my favorite dinners were breakfast dinners! Something about having what we traditionally ate in the morning always seemed even more exciting as the supper menu. I recently watched a program on television about the history of eggs benedict and how they were developed at a famous Manhatten restaurant many years ago. […]
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Vegan Baked Mac & Cheez
As a lover of macaroni and cheese, it’s always exciting to find a new vegan recipe. We made a vegan baked mac & cheeze adapted from Vegan Vittles by Jo Stepaniak in our latest Natural Kitchen Cooking School class. The recipe got its creamy texture, natural coloring, and nutritional value from cashews, nutritional yeast, and […]
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Mixed Green Salad with Parsley Peach Balsamic Viniagrette
For our “Sauces, Dressings, and Condiments” weekend at the Natural Kitchen Cooking School, we were challenged to come up with our own dressing based on the formula in The Saucy Vegetarian by Jo Stepaniak. Since I had an abundance of parsley in the fridge and a lovely Blushing Peach Balsamic Vinegar by F. Oliver’s (a […]
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Beyond Meat™ Chicken Fajitas
On a recent trip to Princeton, New Jersey, we went into the local Whole Foods because I heard that they carry the new Beyond Meat™ chicken strips. Low and behold, they were right in the food bar, where you could load up on as much as you’d like! If you haven’t been following the faux […]
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Creamy Vegetable Stew with Brown Rice
An amazing dish we recently made at the Natural Kitchen Cooking School was a korma recipe adapted from The Indian Vegan Kitchen Cookbook by Madhu Gadia. I generally do not cook much Indian food as it’s usually too spicy for me. But this dish was excellent (if you just keep the cayenne pepper to a […]