Green Bean Casserole used to be one of my favourite dishes, though I haven’t always liked stuffing/dressing. These (fairly simple AND veganized) renditions make me like both of these dishes even more, so I thought I would share. Just a note, I don’t specify the amount of seasoning really because I think it depends on… Continue reading Holiday Classics: Green Beans and Stuffing/Dressing
Butternut Lentil Potato “Enchilada” yellow onions, chopped red potatoes, diced lentils, any variety butternut squash, pureed or diced nutritional yeast salt, black pepper, garlic, cumin, paprika, celery seed, red chili pepper Put the lentils to soak. Chop onions and potatoes and begin to cook. Cook until browning, then add lentils. Stir occasionally, after 10-15 minutes… Continue reading Baked Lentil, Red Potato, & Butternut Enchilada in Green Chili Beet Sauce
These two recipes were also blends of many and my own ideas 🙂 Pumpkin Pie with Gingersnap crust 1&3/4 cups, smashed gingersnaps (gf if desired) 3/4 c almond meal 1c white, unbleached flour (gf if desired) 1/4-1/2 tsp of salt 1 heaping tbsp of flaxseed meal 1/4c water dash of cardamom and cinnamon 2&1/2 tbsp… Continue reading Vegan Pies: Pumpkin Gingersnap and Pecan Vanilla Graham
Okay I’m pretty excited about all of these, I looked at multiple recipes for each and made my own from those and my strange brain. I use different flours and sugars here, but you can replace them with your own favourites or other alternatives! Peppermint Chocolate Hazelnut Cookies Chocolate dough: 1 tbsp flaxseed meal, mixed… Continue reading Vegan Holiday Cookies !!
So, this is a pretty basic dinner, but the other night I roasted potatoes, mushrooms, and asparagus and made some pasta with spinach and ‘gary’ 🙂 First step; prepping the veggies, cutting them and covering lightly with olive oil and seasonings. I used black pepper and pink himalayan salt on all veggies, plus rosemary on… Continue reading Pasta and Roasted Veggies
Even though October is over, I’m still in Halloween/Samhain/Pumpkin mode, so when I saw fresh vegan pumpkin ravioli at a local market, I had to try some. And I wanted to make the perfect, pumpkiny sauce to go with it. So the sauce begins with yellow onions, as a lot of really good dishes do,… Continue reading Pumpkin Butternut Squash Sauce over Pumpkin Ravioli
An intro to why I started this blog and a beginner recipe of roasted vegetables!