It’s Friday, the Super Bowl is in two days, and all I want to do is eat this creamy white bean chili for every meal until I run out. Then I will make more. It’s that good….
Lentil Salad With Roasted Vegetables
Before my husband and I traveled to London in mid June, I did some research to find a good vegetarian/vegan restaurant in the city. I stumbled upon a cute restaurant called Mildreds, which is so popular that the line is always out the door! My husband and I arrived 20 minutes before it opened for lunch so we could be at the front of the line.
The food at Mildreds was so good, I bought the cookbook!…
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Piñata Peppers With Vegan Queso
If you keep up with my blog, you know that I love Mexican flavors — cilantro, cumin, lime, etc. If I had to choose one type of cuisine to eat for the rest of my life, it would be Mexican. And fortunately, it’s very easy to turn Mexican ingredients into a plant-based, super-nutritious meal!
I call this dish “Piñata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeño peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special. …
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Mushrooms Fra Diavolo
Even though most of my recipes are designed to be easy and family-friendly, sometimes I want to flex my culinary muscles and make something that deserves to be served with a glass of wine. …
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Portobello Bears
It’s quite common for young kids to be picky eaters, so it is important for us parents to find ways to get them to learn to appreciate vegetables. Many kids will eat anything if it is presented to them in a fun shape (unfortunately, this doesn’t work with picky husbands!), so I decided to use a bear cookie cutter to make portobello bears with bell pepper clothes and hummus “glue.” …
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Weekend Chili
Weekend Chili
As the weather starts to turn cold, I find myself wanting to spend my weekends by the fire in my fat pants, eating a hearty bowl of chili. …
