An easy to make hearty soup for cold winter nights! 🙂 Ingredients: – 2T butter – 1C bell peppers – 1C onions, chopped fine – 1/2 t chili powder – 1T paprika – 2 bay leaves – 3C beans – 1C white wine – 3C veg broth [rml_read_more] – 1C parsley – 1T oregano – […]
Bean soup Creole style Read More »
This article is not about the pasta or the vegan “stake” on top of the pasta, but about the burgundy wine sauce. Ingredients: – 3T butter – 1T shallots, chopped fine – 1T vegan demi glace – 1C Burgundy wine [rml_read_more] – 1/2 C fresh broadleaf parsley, chopped Method: Melt vegan butter on low heat
Burgundy wine sauce Read More »
We had some leftover cauliflower in the fridge and I decided to make a quick soufflé out of it. Soufflés always seem more daunting to make than they are if you follow certain key tips. Ingredients: -1/2 stick of vegan butter – 4.5T all purpose flower -1.5C almond milk – 2 flax eggs (1T ground flaxseeds
Cauliflower soufflé Read More »
When you have very little prep time left but more time to chill. Try this dish with dill. OK that was a bad one. 😛 Ingredients: -8-10 baby potatoes – 3 cloves garlic, diced – 2T chopped parsley. I add 2T because I like parley (ask my family!). You may want to add less. -1T
Herb Roasted Potatoes Read More »
Some days, we are not exactly healthy. This was one of those days. We decided to have Belgian frites. 🙂 Making perfectly crispy Belgian frites is not hard. Just need to follow a few key steps. The three important things to remember are– potatoes need to be washed to remove excess starch, patted down till
This post is more about the sauce than the final product. Uses only 4 ingredients and the final result is wonderful when used with stuffed pasta (like ravioli and tortellini) as well as potato-based pasta such as gnocchi. Ingredients: – 4T softened vegan butter – 2T cold vegan butter – 2T sage, chopped –
Browned-butter sage sauce Read More »
This is a French-Moroccan inspired dish that goes very well with creamy or rich dishes. Ingredients: – 2T olive oil – 1 onion, large, chopped fine – 2 cloves of garlic, minced – 1/2T cumin – 1t ginger – 1t black pepper, coarsely ground – 1C lentils (I used the indian variety called masoor
Lemon pepper lentils Read More »
For the ‘meat’balls: Ingredients 1/4 cup plain bread crumbs 1/4 cup chopped fresh flat-leaf (italian) parsley 2 eggs, beaten 1 tablespoon milk 1 tablespoon ketchup 3/4 cup grated Romano cheese 3/4 teaspoon kosher or sea-salt 3/4 teaspoon freshly ground black pepper 1 pound ground chik’n or veggie meat substitute —> I use the Lightlife
Handcut pasta with meatballs and quinoa salad Read More »
Simplest of dishes to make. Takes no more than the time to boil spaghetti but tastes divine! Most , important- use very good quality olive oil (EVOO). Ingredients 1 small bunch of thin spaghetti 3-4T EVOO 1T breadcrumbs 2T chopped parsley 2t fresh oregano 3 cloves of chopped garlic 2T grated romano 1/2cup of fresh mozzarella cheese,
Ingredients: 1/2 c chik’n (1 inch thick pieces) 1 can chickpeas 1 c prunes 1/2 c sliced carrots 3 Myers preserved lemons (If you can’t find them, try my method below to ‘preserve’ them!) 1 c black olives 1 c green olives 4-5 cloves garlic sliced 1.5 inch garlic coarsely chopped 1 bay leaf
Moroccan chik’n tagine Read More »
