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Acorn Squash with Cashew Stuffing
Fall is the perfect time of year for all kinds of squash. We’ve particularly grown a fondness for acorn squash for its sweet taste after roasting it. You can roast squash in the oven, stuff it, saute it, etc. for endless meal possibilities. To make this dish, preheat oven on 350 degrees. Cut the acorn […]
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Red Potato Soup
I love fall and when I start getting an abundance of red potatoes in my CSA. Red potato soup has been a favorite of mine as well for the past couple of years. I found a simple recipe from the Potato Patch website for red potato soup. I used a combination of rice and almond […]
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Vegan Challah
I’ve been called an “honorary Jew” by one of my Jewish best friends. To celebrate my Jewish brethren (even though I am a goy/gentile), I made vegan challah bread last year. Since we’re in the middle of the High Holidays (Rosh Hashanah just passing and Yom Kippur starting tomorrow), I’m posting this recipe from VegNews […]
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Green lentil salad, pickled beets, & crescent rolls
A new favorite of mine lately is a re-creation of a green lentil salad made by my friend Anastasia St. John, whose other recipes can be found in the New York Times Bestseller, Forks Over Knives. Green Lentil Salad 2 cups of cooked green lentils 1 red onion, finely chopped 2 carrots, finely chopped 1 […]
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Chickpea Noodle Soup
It has been soup weather for weeks now in upstate New York and that means one thing: soup and more soup. I recently made the Chickpea Noodle Soup from Veganomicon by Isa Chandra Moskowitz. Instead of using soba noodles, I used cut spaghetti noodles and the soup came out wonderful. I omitted the mushrooms (as […]