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Low-Carb Vegan Dinner
I love a cooking challenge, whether it’s gluten-free, no salt, no oil, raw, etc. Recently a good friend was diagnosed with gestational diabetes and was instructed by a nutritionist to limit her carbohydrate intake to 30 grams or less per meal. If you have ever researched how much carbohydrates are in your daily foods, you’d […]
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Baked Acorn Squash, Braised Greens, & Corn
Nothing says fall like acorn squash! This has become our most beloved squash whether baked simply or stuffed with a hearty filling. Most of the ingredients for this autumn supper came from our CSA or the Ithaca Farmers Market. I also tried to replicate a dish from one of our favorite restaurants, Just a Taste. […]
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BBQ Tofu, Grilled Kale, & Taboule Salad
The weather is really starting to warm up, so some pre-summer grilling was in order. Dinner encapsulated some old and new favorites: grilled BBQ tofu, grilled kale, and a taboule salad. The tofu was extra firm with just a light spraying of olive oil and a moderate sprinkling of Dinosaur BBQ Cajun Foreplay Spice […]
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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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Beans & Greens with Red Quinoa
Last year I was traveling in Nashville, TN and went to an amazing vegetarian restaurant called The Wild Cow. I ordered the memorable Beans & Greens (Buffalo-Style) dish and was inspired to re-create it, sans tofu, for tonight’s dinner. Recipe 1 bunch of greens (I used collards for this recipe, but kale works too) 1 […]