These are so delicious! Really. Despite forgetting to add the corn, these were a big Super Bowl hit, and can to customized to fit your exact taste/preference. I made them vegan and gluten free, by using Daiya cheddar style shreds. Not usually a fan of “fake” cheeses, Daiya caught my at the Natural Products Expo… Continue reading Southwest Potato Skins
This mostly raw, gluten free and vegan slaw can be eaten by itself, scooped up with a tortilla chip or used as a filling in homemade wontons. Plus, all the colors make a beautiful presentation. I’m working on a recipe right now using this filling and puff pasty, as well as one with noodles. Stay… Continue reading Asian Slaw
Warm, homemade soup on a cold, winter day is one of those feel-good, comfort food moments that makes everyone smile. It’s even more warming, when you don’t have heat in your house. Yup, that’s what happened to me on Saturday. I woke up with a frozen nose and a severe chill. I put the thermostat… Continue reading Roasted Butternut Squash Soup
By now, many of you know how much I love making risotto. And, you also know that I love coming up with new combinations of it. This one, I decided to make on Christmas simply because it’s what I had in the fridge and I thought it would be a good combination. Originally both the… Continue reading Mushroom and Leek Risotto
I’m not 100 percent sure who introduced me to this — I think it was my friend Steve in college — but it is one of my favorite ways to make pierogies. They come slightly crispy, and the red pepper flakes give it a nice bite. The best part is that you can really customize… Continue reading Spicy Italian Pierogies
It wasn’t planned, but it’s become somewhat of a tradition that every Thanksgiving, I make a new squash recipe that’s both gluten-free and vegan. This year I decided to do a twist on one of my very first risotto recipes. . There are two major factors to making this recipe a success — constantly stiring… Continue reading Cinnamon Sugar Roasted Butternut Squash Stuffed With Cranberry Risotto
I love mushrooms, and especially around the holiday, stuffed mushrooms make a perfect party food. They can be used as an appetizer, a side dish or sometimes even part of a main dish if you have a vegetarian or vegan at your table. The problem I tend to run into is that they are usually… Continue reading Spicy Herb Tricolored Quinoa Stuffed Mushrooms
As soon as I saw the package of shaved brussels sprouts at Trader Joe’s I knew I wanted to try something fun with them. My first thought was to substitute them for spinach in a dip, but since every time I bought a bag, it went bad before I could make one, I took it… Continue reading Shaved Brussels Sprouts & Pomegranate Tricolor Quinoa
I’ve been juicing fruits and vegetables well before it was “cool,” but never really thought anything about it. When my Dad got me a Jack LaLanne juicer for Christmas about five years ago, I was ecstatic. It easily became one of my favorite presents, well, until I had to clean it after I used it.… Continue reading Kale, Blueberry & Cantaloupe Smoothie
