We haven't had snow this winter yet, and we are in the middle of January. Nevertheless, warm, hearty food is still in demand. Tonight I cooked up some stuffed Portobello mushrooms for my family. They were creamy (due to the spinach) and fit the bill just right.
These muffins are pretty resilient. They are fluffy but staunch, and perfect for the middle of January.
Here's to a quick May. May this potage deliver!
The change of season in Massachusetts from winter to spring has been chaotic, as usual, and my family has been craving creamy, warm dishes. By request this week I put together a vegan version of a pasta alfredo, using some colors to make it festive. It was a quick and easy dish with a high satisfaction response!
IN RECIPES: The Indian dish Baingan Bharta is one of my favorite. I've been experimenting with making this dairy-rich dish vegan, and have had a lot of success!
These breakfast cookies are nutritious and packed with flavor. They are super easy to make, and easier to grab in the refrigerator. A kid favorite!
IN RECIPES: My partner's favorite meal is Cream of Asparagus soup. But shifting to a more plant-based lifestyle meant looking for something to replace all that cream! I've made the following recipe three times now, and he loves to eat it! It's just as good (if not better) than its non-vegan original. I hope that you savor its richness!
IN RECIPES: These vegan and gluten-free oat bars are just sweet enough to be dessert, but work best as breakfast. They are a little crumbly, but the mango-butter keeps them gelled in the nicest way. The raspberries add a tart touch.
IN RECIPES: I love baking with apple butter because it's thick and sweet. But my favorite sweet spreadable delight is lemon curd. Now that I am vegan, I miss the tart, sweet, thick, buttery richness of lemon curd in baked goods.
IN RECIPES: Few things beat a hearty potato hash in the hard months of wintering. I often find myself reaching for my bag of potatoes and throwing together something simple and tasty, like a chunky hash.