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...]
Meatless Monday: Three Ingredient Peanut Butter Dip (for lunch or snacks)
Peanut Butter Dip is sweet enough to satisfy for dessert, but healthy(ish) enough that you can have it for lunch. There are only three ingredients: Greek yogurt, peanut butter and honey. Mix them in a bowl and you're done. Super fast and easy. Use it as a dip with fruit, … [Read more...]
Meatless Monday: Lentil Barley Soup (vegan)
Lentil Barley Soup is a meal in a bowl that will feed a mixed group of eight vegetarians and omnivores without complaint. Barley does its wonderfully satisfying thickening to give this soup rib-stickability. You can use pot or pearl barley here. Pot barley is less polished … [Read more...]
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