It’s Hanukah and that means latkes galore! I have made latkes several different ways over the years but I think this recipe is by far the best one yet. Read on for the details. And yes, I am an applesauce AND [vegan] sour cream person!
Continue reading “My New Latke Recipe! (aka Potato Pancakes!)”
I have officially figured out a way to make everyone LOVE Brussels sprouts and you will want these on your table as soon as possible – Thanksgiving or Christmas dinner perhaps?! Just double or triple the recipe to feed as many people as you have over to celebrate.
Continue reading “Maple Caramelized Brussels Sprouts with Pecans and Pomegranate Seeds”
Honeynut squash is my seasonal obsession! I discovered this little hybrid squash at the farmers market a few years ago. There are so many ways to use it. Check out my recipe for this yummy risotto here and for soup and quinoa pilaf here. Read on for three more ideas!
Continue reading “Honeynut Squash: Recipes for This Time of Year!”
I love risotto, don’t you? I have recipes for risotto in both of my cookbooks – one in Wait, That’s Vegan?! for Creamy Risotto with Shredded Zucchini and Basil Kale Pesto and one in The Vegan ABCs Cookbook for Risotto with Peas and Fresh Herbs. If you don’t have my books yet, head over to your local bookstore or online to buy them! But I digress. Let’s talk about this gorgeous bowl of goodness!
Continue reading “Saffron Risotto with Roasted Honeynut Squash”
This is by far my new favorite way to make cauliflower! It’s savory and a tad spicy and I know you will love it too because it got a huge reaction when I posted it on Instagram (you follow me there, right?!) It’s a great side dish that goes with everything from tofu and tempeh and beans to any grain you have on hand like quinoa, millet or barley.
