Fat Free. Whole Foods. 100% Delicious!
Posted in Vegan on Sep 6th, 2008
Thank you to everyone who purchased my e-book cookbook! If you haven’t yet purchased your own copy ($5.00) click here.
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I’m starting to feel like the queen of zucchini’s — anyone want to make me a crown!? I just can’t help myself - they’re so cheap at the farmers market and so damn tasty and universal, [...]
Posted in Vegan on Aug 27th, 2008
Veggie. Lasagna. ‘Nuff said.
Veggie Stuffed Spelt Lasagna - serves 8
1 box spelt lasagna noodles (or other), cooked al dente
2 zucchini, sliced into 1/4″ rounds
2 summer squash, sliced into 1/4″ rounds
1 cup sliced mushrooms
1 eggplant, sliced into 1/4″ rounds
1 pkg frozen spinach - optional
tofu basil ricotta
1 jar of marinara sauce
Directions:
1. preheat oven 350 F
2. steam zucchini, [...]
Posted in Vegan on Aug 12th, 2008
My favorite part about lasagna is the layers. I purchased these ingredients planning to make traditional veggie enchiladas, but at the last minute, I decided to try something new and have fun with layers!
A special thanks to Jennifer of Veg*n Cooking because without her help I would have been stuck using a enchilada sauce from a can. [...]
Posted in Vegan on Jul 31st, 2008
After I posted the zucchini sticks recipe, some readers thanked me, saying their gardens have yielded a plenty and they were looking for ways to use it all up… so here is another recipe for all that wonderful summer harvest!
Zucchini Bread - yields 1 loaf
1 1/2 cups sifted whole wheat flour or spelt (or other [...]
Posted in Vegan on Jul 28th, 2008
Kids everywhere will eat their zucchini! In my pre-vegan, pre-health fanatic days, I loved ordering fried mozzarella sticks as an appetizer… now these baked zucchini sticks hit the spot! I’ve included a dipping sauce recipe but feel free to use your favorite marinara.
Breaded Zucchini Sticks - makes approx. 24 sticks
2 medium zucchinis, sliced into [...]
Posted in Vegan on Jul 26th, 2008
This sauce bursts with flavor, comes together in a flash and goes with a wide arrange of summer foods. I served it over Vcon chickpea cutlets and asparagus, but have also used it to glaze roasted portobello mushrooms, as a “gravy” for mashed potatoes, drizzled over a bed a green beans and also tossed with [...]
Posted in Vegan on Jul 14th, 2008
Everything in this beautiful soup was purchased at my local farmers market - including the broth, which was made from last week’s leftover veggies! The soup is perfect for active summer days, you can enjoy a full bowl without feeling weighed down. This soup also uses parsley as a main flavor profile - a wonderful [...]
Posted in Vegan on Jul 9th, 2008
While visiting a Mexican restaurant recently, I noticed “Potato Tacos” on the menu. Of course they couldn’t make them vegan (premade with cheddar, milk and ranch dressing) so I settled on the mixed veggie taco. I still wanted to try a potato taco, however, so I took a chance and made my own. They’re delicious [...]
Posted in Vegan on Jun 23rd, 2008
This rice bowl satisfies my sushi cravings without all the fuss of rolling sushi at home. It’s also a great meal for hot summer nights - it’ll cool you down while filling you up! All the ingredients are mere suggestions, use what you desire or what you have on hand! (This dish can be raw!)
Sushi Rice Bowl - Serves 2
2 [...]
