Should a person try making vegan sausages? Isn't the whole idea misguided? Shouldn't we simply celebrate the inherent qualities of the non-meat-based world of food? I suggest you take that up with the people behind the Beyond Burger. Those of us cooking for mixed … [Read more...]
Meatless Monday: Pumpkin Barley Soup (vegan)
Pumpkin Barley Soup is an easy vegan make-ahead meal that freezes well. November was made for soup. Thick, flavorful soup that makes the long nights seem less dark, and the fierce winds less menacing. And since you never know when a storm might blow in that will make … [Read more...]
Meatless Monday: Black Bean Lasagna
Black Bean Lasagna makes good use of items you can keep on hand in the pantry. Here's a tip: don't bother buying those 'oven-ready' lasagna noodles that you can find in the pasta section. They disintegrate into an unpleasant goo, and are often more expensive. You can … [Read more...]
Layered Dip with Salsa, Avocado and Sour Cream
I've mentioned this before, but the picture of this Layered Dip forces me to bring it up again. I don't like taking pictures of food (which is a bit problematic for someone with a food blog). I find it all a bit over the top and unrealistic and frustrating. You will … [Read more...]
Meatless Monday: Quick Black Bean Salad
Quick Black Bean Salad can be put together in the time it takes you to chop your vegetables. It will keep in the fridge for up to 3 days, so it's great for lunches. If you make it ahead of time, use dehydrated onions instead of fresh to keep the onion flavor from overwhelming … [Read more...]
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