Just in time for a Easter, a really delicious vegan/vegetarian/gluten free main dish that will wow everyone… even those die hard meat lovers! Who doesn’t love risotto, right? With all that yummy Parmesan cheese to make it rich and creamy! Turns out you don’t need ANY cheese to make that rich, decadent creaminess. Fresh, spring … More Vegan Asparagus-Mushroom Risotto
Since I spent New Year’s Eve with a box of Kleenex, herb tea and my Neti pot it seemed a good idea to make some healthy soup to kick off 2017. Last year I started a soup detox which changed my life so I am creating some new soup recipes to add to my collection. … More “A Creative Soup to Start the New Year”
For this Thanksgiving I definitely wanted to make my Mushroom Port Gravy so the question was what to make besides the usual mashed potatoes to serve with it? Yes, most people decide on the main dish first but I love this gravy so the main had to be a compliment to the … More Mushroom Nut Loaf with Mushroom Port Gravy
Gathered some of the last of summer veggies from the garden this week and realized I had the makings for ratatouille. I love roasted vegetables, especially tomatoes; it really brings out their sweetness. While the tomatoes, peppers and eggplant were roasting I sautéed the other vegetables and then combined everything together with some fresh herbs … More “Roasted Ratatouille with Grits”
Just harvested the last row of baby Bok (Pak) Choi; the birds were starting to feast on it (they know a good thing when they see it), and I wanted to make something for dinner that was SUPER simple and fast before they ate it all. This stir fry is so easy with just 5 … More BOK CHOI with MUSHROOMS and CASHEWS
This week I harvested some beautiful asparagus and bought a gorgeous head of organic cauliflower. While rummaging in the fridge, I found some mushrooms that needed to be used, so what to do with this assortment of veggies? Cook them all together and make a creamy asparagus, mushroom and cauliflower soup, of course. Then, I … More “CREAMY MUSHROOM, CAULIFLOWER & ASPARAGUS SOUP”
