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Kale Salad
A simple and healthy salad that I’ve made numerous times is this kale salad recipe from Whole Foods. Any kale will do, but I find a strong preference for dino kale for this particular recipe. The key is to chop the kale finely and serve right away after mixing with the olive oil and lemon […]
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Halloween Pumpkin Pancakes
Around this time a year or two ago, I made some fabulous Halloween Pumpkin Pancakes with inspiration from this recipe from the not martha website. To veganize the pancakes, I substituted vegan butter and used either EnerG Egg Replacer or 1 smashed banana to replace the egg. They were fantastic and fun to eat! Overall, […]
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Broccoli & Cauliflower Stir-Fry with Tofu
Using fresh vegetables from our CSA (broccoli, cauliflower, & more greens), my husband made a tasty stir-fry recently. Using this recipe as his inspiration, he omitted the sweetener, broth, and corn starch. He also used different veggies (see list above). The recipe can be easily adapted depending on taste and vegetable preferences. It was a […]
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Taco Soup
If you haven’t been able to tell lately, I’ve been a little obsessed with soups and particularly recipes in Vegan Soups and Hearty Stews for All Seasons by Nava Atlas! Since I love Mexican food and her recipes, this was the perfect soup. You can find this recipe graciously shared on her website. Top with […]
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Pumpkin Crumb Cake with Pecan Streusel
Pumpkin season is upon us and with that I’ve been inspired to make more and more dishes with pumpkin as a key ingredient. Using the roasted pumpkin pulp from a sugar pumpkin we recently got in our CSA, I forged on to make some yummy desserts. I was pleased to find this delicious recipe for […]