The Colors of Creative Vegan and Gluten-Free Family Cooking
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.
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!
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: 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.
IN RECIPES: This Roasted Artichoke and Green Olive Salad has a burst of roasted tomato, and was just the thing to pair with my Smoked Tofu Potato Hash. I hope that you enjoy its creamy earthy tenderness!
IN RECIPES: Hunker down under a blanket, with Anne Bronte's *Agnes Grey* (British, 1847) and enjoy the colors of primrose and Rosalie, which would offset the orange of this creamy curry
