Both of these dishes are simple and delicious but the star of the show is the garlicky mustard dressing. With freshly shelled peas and amazing asparagus it can’t get much springier than this.
When I went vegan over a decade ago, there weren’t that many vegan cookbooks. Nowadays, a new book comes out each week! There is a kind of vegan genre happening right now – mac and cheese, jackfruit, cauliflower, meatless meatballs, baked goods, and of course, kale salads. Each book has their own spin on things and this one is no exception. I am talking today about The Edgy Veg by Candice Hutchings from the blog The Edgy Veg (duh!). Continue reading “Book Report: The Edgy Veg + Bonus Recipe for The Token Kale Salad”
How about bacon made out of eggplant? LOVE it! I harvested 6 eggplants from my garden and couldn’t wait to make bacon. The flavors are pretty typical of vegan bacon, smoky and maple-y. I doctored up my recipe for parsnip bacon because eggplants are more intense in flavor and the result is divine. Continue reading “Eggplant Bacon & EBKT: Eggplant Bacon, Kale & Tomato Salad”
Obviously this salad is terrific in the summer when cucumbers are abundant. But theoretically, you can make it anytime. It is best served immediately. Continue reading “Summer (or Anytime) Cucumber Salad”
When ever I have parties, I make big bowls of salad. They vary from party to party but I wanted to show you how easy it is to make healthy and delicious dishes that go with anything. I’ll make apps like guacamole and chips or hummus. And something baked like spinach pie or pizza. Continue reading “Party Salads: Three Bean Salad with Arugula, Cabbage-Carrot-Corn Slaw & Greek Style Orzo Salad”