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Creamy Parsnip-Vegetable Soup & Sauteed Spinach with Cashew Tamari Dressing
It has been very cold here in upstate New York lately and this creamy soup from the Nava Atlas’ Vegan Soups and Hearty Stews for All Seasons certainly hit the spot. Inspired again from my homework assignment by the Natural Kitchen Cooking School to make at least one recipe from Nava Atlas’ book from our […]
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Land & Sea Vegetable Dinner
Our December weekend of classes at the Natural Kitchen Cooking School focused on “Vegetables from the Land & Sea.” Admittedly, the thought of cooking with sea vegetables did not initially sound appetizing to me. I tend to avoid dishes made with sea vegetables, including sushi and the like. The “fishy” (or really, seaweed-tasting) dishes have […]
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St. Patrick’s Day Vegan-Style
Finding alternatives for a meat-free St. Patrick’s Day wasn’t difficult. I was never a corned beef fan in my pre-vegan days anyway, so finding a substitute for salty beef was not necessary. I decided to stick with mostly whole foods and forgo any faux meat products for this year’s feast. While listening to Flogging Molly […]
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Cannellini Bean Salad with Wheatberries
I have had a love affair with both cannellini beans and wheatberries for the past year. I also was delaying going to the grocery store and decided to use what I already had in my pantry and refrigerator to create a new meal. Thus, this delightful, simple, and very healthy cannellini bean salad over wheatberries […]
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Hearty Winter Roots Soup
Another soup yummy for the tummy is one of my latest creations from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. It was a great way to use up some veggies from our CSA, such as parsnips, carrots, and potatoes. It was a rich, thick, delicious medley of root vegetables. Topped with […]