Can you believe how deliciously creamy this sauce looks? And not only is it dairy free (because I am vegan, hello!), it is soy free, nut free and oil free too, if you want it to be!
Plus, it is packed with protein and tastes so, so good. What is the secret? Red lentils!
Continue reading “Creamy (Protein Packed) Roasted Red Pepper Sauce”
I love enchiladas. I love lasagna. So why not make enchilada lasagna? It’s layers of fresh, homemade enchilada sauce, corn tortillas, Sazon seasoned king oyster mushrooms, mashed potatoes, spinach and cashew cream. Does it get any better than that?
Continue reading “Enchilada Lasagna + Bonus Leftover Recipe!”
I like to make this as a bowl. But I also like to make it as a burrito. Which is better? Neither. They both rock. So, it really just depends on what I’m in the mood for. But the flavor combo works no matter how you serve it.
Continue reading “Chipotle Black Beans with Yellow Rice & Mixed Peppers with Avocado Dressing (Bowl vs. Burrito!)”
Chickpeas and spinach are one of my all time favorite food combinations. Chickpeas are packed with protein, have a sort of nutty flavor and, when cooked well, are buttery and creamy. Spinach checks the box for your daily greens intake and are packed with Vitamin K, magnesium and iron. Together, they make for a nutrient dense meal no matter how you serve them up.
Continue reading “Chickpea & Spinach Stuffed Portobello Mushroom”
It’s October and I am harvesting the last of my garden. It’s only my second year tending to my food garden and it didn’t go that well. While I did harvest an amazing amount of eggplants, garlic and basil, and I am still getting little tomatoes and the last of the cucumbers, the caterpillars ate the kale, the peppers failed, the heirloom tomatoes never grew, and zucchini plant produced one, and only one, very tiny zucchini.
Continue reading “Garden Pasta with Zucchini, Fresh Tomatoes & Basil”