This Easy 5 Ingredient Apple Crisp is a perfect alternative to all the pies that may be coming to your Thanksgiving dinner and holiday celebrations. If you’re an apple-picking fan, it’s a great way to use those apples.
Thanksgiving is coming next week – eek! Let the menu writing and food prepping begin! If you’re trying to bring more plants to your Thanksgiving table, then you’ll definitely want to add this Butternut Squash and Cauliflower Mash to your Thanksgiving table. Not only will it add a serious pop of color, but you’ll get some added nutrition benefits as well. The orange color also helped Taco overcome his traumatic Mashed Cauliflower Incident.
The holiday season is upon us, and that means it’s time to get into the kitchen and whip up those age-old family recipes with a modern twist. Today I’m changing up a traditional holiday appetizer for a plant-based approach: Stuffed Mushrooms. These mushrooms trade in the usual breadcrumb or meat filling for a vegetarian and gluten-free option: Walnut Stuffed Mushrooms with Cheddar, Apple & Sage.
By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.
Today we’re talking about one of the most misunderstood vegetables at the market. The one everyone associates as a “bad” food. The guy everyone shames in favor of their supposedly superior orange cousin. That’s right – today I’m going to be setting the record straight on the POTATO.
Continue reading “Mini Broccoli Cheddar Potato Cups”
If you’ve been following this blog, you’ve seen I’ve been playing lately with some recipes featuring pasta alternatives from Explore Cuisine. This time I went with their Organic Edamame & Mung Bean Fettuccine to see what I could come up with. And the sauce may not be something you’d think of when it comes to pasta.
My previous post featured a vegan version of these lasagne roll-ups. But because I am a traditional Italian, I had try a version using my standard lasagne recipe with the Explore Cuisine Organic Green Lentil Lasagne.
Continue reading “Green Lentil Cheese Lasagne Roll-ups”
Have you heard? 2016 is the International Year of the Pulses. Pulses are better known as legumes, and include dry beans, dry peas, chickpeas, and lentils. These tiny powerhouses are loaded with protein, fiber, iron, and zinc. If you haven’t been incorporating more pulses into your plate, there is a new way to make it happen by giving an old favorite a makeover. Continue reading “Vegan Lasagne Roll-ups”
I am told by my husband that I make some killer meatballs. However, I can’t confirm this myself. You see, I stopped eating red meat and pork when I was about 13 years old because I just didn’t like it. For the most part my Italian family was fine with this decision except for one thing- my not eating meat also included no longer eating meatballs. Grandmother= not happy. Continue reading “Meatless Meatballs”
A few weeks ago I had over-purchased on potatoes for a recipe I was working on and was left with 1 potato remaining. Since it was Sunday and my husband was watching the NFL playoffs, I decided to put that potato to use and make some homemade chips. Continue reading “Game Time Decision Chips”