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”
When I was growing up, and well into my 20’s, my family frequented two local Greek restaurants. I have a love of all things Greek from those days, including one of the very first things I ever veganized, spinach pie. I think it is the dill and the freshness of it all. I have veganized other favorites too including tzatziki sauce and spinach and rice. Continue reading “My Big Fat Greek Salad”
It’s coming on summer and that means a lot of visiting with family and friends. I like to make bowls of different salads and this is one of my favorites. It is kind of a mash up of a few different potato salads I make and originally happened as a kind of happy accident which makes it all the better! Its simply cubed potatoes with peas, shredded carrots, a little relish and a few capers. Continue reading “Savory Potato & Green Pea Salad”
