I know, I know, another scone recipe! I’m a scone fan, what can I say? Continue reading »
Oh spaghetti squash – where have you been all my life?
Believe it or not, my first experience with spaghetti squash was only 3 weeks ago when my husband ordered a dish in a restaurant, complete with a side of seasonal vegetables. Sure I had seen spaghetti squash before: glanced at recipes on the internet, heard people mention it… I just hadn’t actually tried it. I can’t really tell you why. Perhaps because it never appeared on the table during my childhood? But there it was – looking all yummy – and I just had to have a bite.
I’m a pasta and noodle fanatic and am always looking for healthy varieties. Enter buckwheat soba noodles…they are gluten-free (don’t let the name fool you), a good source of fiber, contain all 8 essential amino acids, and offer lots of B vitamins. And did I mention that they’re really tasty? Continue reading »
Sometimes you come across a recipe you just have to share. The pumpkin scones from Jess at Cupcakes & Kale is one of those recipes. I know there are a lot of mediocre plant-based baked goods out there – but trust me, these scones are amazing. If, like me, you prefer your baked goods on the less sweet side, please give these a try – you will not be disappointed. Thanksgiving is coming up and I can’t think of a better thing to serve guests, whether at brunch or as a snack with a cup of coffee or tea. I brought these to work and everyone raved about them. Of course you don’t have to share them… Continue reading »
My husband and I just returned from a vacation with family in Florida (thus no posts for the last week). It was my first time traveling as a plant-based eater. I knew it wouldn’t be easy, but having tackled a 60-day juice fast that included a family vacation, figured I was up for the challenge.
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I first encountered zucchini lasagna a few years ago when I was attempting a low-carb diet. The diet didn’t work out, but the lasagna sure did. When I decided to attempt a vegan lasagna, I knew I would turn to zucchini instead of pasta. The thought of not using cheese, however, intimidated me. I have never made tofu ricotta and – to be 100% honest – my expectations weren’t very high. But being an adventurous cook, I decided to jump in. Continue reading »
It’s Sunday! That means turning on the TV or some music, doing some laundry and whipping up some great dishes to get me and my husband through the week. Sunday afternoon is when I have the chance to put together more complicated, time-consuming recipes I don’t usually have time for on weeknights. I always bake a batch of muffins, then I make a soup, stew or casserole that reheats easily for lunches or dinner on the run. This week is extra busy, so I’m making two big-batch recipes: Pasta with Butternut Squash & Sage and Zucchini Lasagna.
I’ll post the lasagna recipe tomorrow, but let you in on a little secret today: I use zucchini strips instead of pasta.
In my humble opinion, there aren’t many flavors more compatible than butternut squash and sage. Add it to pasta and it can’t be beat. Continue reading »
I’m eating a Dr. Praeger California Veggie Burger the other day and I’m thinking “what does this taste like?” I couldn’t put my finger on it. And then it hit me – they taste like Egg Foo Young. Really! I can’t tell you how or why, but they do.
So being the lazy, Chinese food-loving girl that I am, I decided to run with the whole idea. I had a long week and wanted something fast. Not only did I get a yummy dinner out of the deal – it was ready to eat in about 10 minutes. To “up” the laziness quotient, I even used organic frozen brown rice (Thank you Trader Joe’s!). Continue reading »