Savory · Sweet · Herbivorous
Looking for a super delicious, hearty and healthy meal? This pasta dish should do the trick! Jumbo pasta shells are stuffed with apple sage vegan sausage crumbles, garlic, fresh spinach, a simple tofu sage ricotta and tender roasted butternut squash. They’re all baked in a silky roasted butternut squash sauce that’s so creamy and delicious! If you’re lucky enough to have leftovers, this is even better then next day! Continue reading “Vegan Butternut Squash & Sage Ricotta Stuffed Shells”
Pan-fried gnocchi are served under a blanket of seared mushrooms in a creamy, garlicky, cashew butter pesto sauce. Make the sauce while the water comes to a boil for the gnocchi to get this flavorful and comforting dinner ready in under 20 minutes! Continue reading “Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce”
This potato dish takes all the best things about amazing potato recipes and puts them in one pan. Sweet, tender baby potatoes. Roasting for crisp exteriors and creamy interiors. Hasselback slices for extra texture and cuteness! A creamy savory sauce for flavor and dressing things up in the easiest way possible. This might just be *the* potato dish you need for the holidays!
Continue reading “Vegan Garlic and Thyme Scalloped Hasselback Baby Potatoes”
Roasted baby potatoes are amazing on their own, but tossed with basil pesto and topped with cherry tomato bruschetta they are taken to a whole new level of yum! This dish is really easy to prepare, especially for large groups because it doubles easily. Use store-bought pesto and prepare the cherry tomato bruschetta ahead of time to reduce your prep work the day of. Toss the potatoes in oil and salt, roast them, toss them in the pesto and top with the bruschetta right at serving time. Done!
Continue reading “Roasted Baby Potatoes with Basil Pesto and Cherry Tomato Bruschetta”
Sweet roasted bell peppers are filled with Asian inspired sesame-ginger seasoned mushrooms, tofu and rice. Serve them with red cabbage slaw for a complete meal which is rich in flavor, nutrients and color!
Creamy, filled to the brim with fresh veggies, simple to make, and oh-so-nutritious, this vegan corn and zucchini chowder will keep summer memories alive in your kitchen all year long. Buttery tones and delicate flavors of the corn and zucchini are highlighted with garlic and herbs, umami rich miso and a touch of smokiness from tempeh bacon. Quick and easy to prepare, this chowder is sure to be one of your new favorite last-minute meals!
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Juicy, toothsome portobellos rest on top of a savory salad of roasted broccoli, chickpeas, nutty grains and tart apple tossed with fresh lemon and basil dressing. The components for the salad are easy to prepare ahead of time so this nutritious and delicious meal comes together in a snap. Continue reading “Portobello, Broccoli, Chickpea and Grain Salad with Fresh Lemon Basil Dressing”
These no-fuss delicious baked (not fried!) potato wedges have a crisp exterior and just the perfect amount of curry flavor. They are so good on their own, but a little dunking makes them that much more addictive and delicious!
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Crispy Purple Sweet Potatoes Wedges with Guacamole
Check out the gorgeous color of these tubers! This is the first thing I ever made with purple sweet potatoes. When I saw them at the grocery store, I was immediately attracted to them as they were such a stunning shade of purple. When they bake, they do mellow out a bit to almost a burgundy but still beautiful nonetheless. For anyone wondering like I had before trying them, I can’t detect any difference in flavor between these and the more common orange sweet potatoes.
Continue reading “Crispy Sweet Potato Wedges with Guacamole”
While this quiche is great anytime, it is a really great option when hosting a brunch where you have a bit of mixed crowd in terms meat eaters and vegetarians. Continue reading “Asparagus, Leek and Tempeh Bacon Quiche”
