I made these for a class I taught-and in a whirl of a food processor, they were done. That’s how easy this recipe is folks! Depending on how much crunch you still desire, you can pulse the processor just to break up the ingredients or blend finely, and create a smooth paste-like mixture. Your call!…
Plant-Based Lasagna
Holy cold front that is swinging through our area this week. When it’s cold and rainy, comfort food is the best. This recipe uses tofu to stand in for traditional ricotta cheese, a recipe that I adapted slightly from www.rouxbe.com. Using tofu in place of ricotta is an easy swap out, as it has the…
Black Bean Enchiladas
Cinco de Mayo is approaching and we love Mexican food! !Ay caramba! Mexican food however, often comes with added oils and queso (cheese) and we wanted to lighten up this meal. The beans on their own make awesome taco filling for a fast weeknight meal. For something a little more elaborate, make these enchiladas. Great…
Chipotle Brussels Sprout Slaw
I love Brussels sprouts. It’s a new love. I never had these delicious baby cabbages until a few years ago! Hard to believe! My mom never served them, and I had the crazy notion in my head that I didn’t like them. Crazzzzzy! I now make them every week in some form. My new fav way…
Spicy Red Lentil Soup
This soup is one of my go-to meals. It’s so fast and fulfilling. It makes an amazing weeknight meal and freezes fantastically. How much more can you ask for?? Oh wait, it’s also packed with plant-based protein, fiber, and antioxidants. It’s easy to make a large batch, costs pennies to make, and feeds a crowd….
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