Have you seen this little beauty at the farmer’s market or store? It is probably my new favorite vegetable. It’s the Honey Nut Squash. It recently arrived on the vegetable scene and apparently it has a good origin story.Continue reading "Honey Nut Squash 2 Ways: Sweet Potato Honey Nut Squash Soup & Roasted Honey Nut Quinoa Salad"
Move over cauliflower steaks. Here come broccoli steaks! We eat broccoli almost every day in my house so I am always trying to come up with new ways to eat it. Roasted, yes please. The stems? Yes, they are my favorite part. So, how about cutting the broccoli the long way and utilizing a big portion […]Continue reading "Roasted Broccoli Steaks over Vegetable Quinoa Pilaf with Toasted Pine Nuts"
Today is my 6-year blogiversary! I have been sharing my own creations, veganizing my mother’s recipes, recipes I find in the Times and all over the internet, making and reposting other vegan cook’s recipes if I love them, talking about my vegan journey, reviewing vegan products I love (aka Taste Tests!) and reviewing cookbooks (aka […]Continue reading "It’s My 6-year Blogiversary & Toasted Sunflower Seed Quinoa Salad"
These blondies are a recipe from Melissa King of My Whole Food Life. I was inspired by Melissa last year when I got a copy of her book DIY Nut Milks, Nut Butters & More and I have not bought peanut butter, almond butter, macadamia nut butter or tahini ever since. Anyway, the second after I […]Continue reading "Quinoa Nut Butter Chocolate Chip Protein Blondies"
I have a love hate relationship with kale. But this salad is moving me toward love. I think it is the cranberries that do it – they offset the bitterness of the kale perfectly. You can use whatever dressing you love. I always have my tahini dressing on hand. Make as much or as little […]Continue reading "Shredded Kale Salad with Quinoa, Toasted Walnuts, Cranberries & Carrots"