Hippie Meat(less) Loaf

Hippie Meat(less) Loaf Whole foods, veggies, chickpeas, all packed into a meatless version of your favorite comfort food, meatloaf. This recipe is from the cookbook, Plant Pure Nation, under the name "Beanie Veggie Loaf." I seldom make it as written. I will share the recipe and some ideas for adaptation. It is a little involved... Continue Reading →

Chicken Pot Pie Casserole (Vegetarian Option)

  Chicken Pot Pie Casserole (Vegetarian Option) Easier than making a pastry crust but just as delicious, this biscuit-style topping is baked golden brown over a layer of vegetables and chicken in tasty gravy. You can easily make this dish vegetarian by skipping the meat altogether and its just as tasty as a vegetable potpie!... Continue Reading →

Lentil Vegetable Spaghetti Sauce

  Lentil Vegetable Spaghetti Sauce This sauce is packed with hearty healthy ingredients that nourish your body and help you feel your best, and it also tastes AMAZING! This is the recipe we use for the plant-based sauce at the Annual Sadie Rose Foundation Spaghetti Supper Fundraiser and it gets rave reviews every time, including... Continue Reading →

Tips for using leftovers

I'm breaking my rule of adding words/story associated with a recipe. I'll share the recipe link first, but it's worth a view past that to see ideas on how to use leftovers. Repurposing leftovers into casseroles or bowls can be one of the best ways to reduce food waste, and the combinations and ideas are... Continue Reading →

Southwest Casserole

Southwest Casserole (Vegetarian Option) A delicious taco comfort casserole the whole family will love. 1 pound ground beef, (for vegetarian, use a can of drained black beans or 2 cups cooked lentils)1 pepper, chopped1 onion, chopped1 16 oz box farfele, cooked to package instructions***1 14 oz can diced tomatoes, drained1 cup whole kernel corn (OR... Continue Reading →

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole This keto-friendly, low-carb, kid-friendly dish was all the rave when I served it at a Christmas dinner. I exchanged the pork rinds in the original recipe for gluten-free cheese crackers. I also added two cups of cooked quinoa for extra protein and crunch. This recipe involves several steps like roasting the cauliflower... Continue Reading →

Stir-Fry Tofu with Coconut Rice

Stir-Fried Tofu with Coconut Rice Recipe from “Vegetarian Cooking for Everyone” by Deborah Madison For the Rice<p class="font_8">1 3/4</p> cup dry basmati rice4 teaspoons roasted peanut oil or coconut oil ((I used water for oil-free))1 small onion, finely diced1 Tablespoon fresh ginger, finely grated1/4 teaspoon dried turmericSalt to taste1 15-ounce can coconut milk1/2 teaspoon lime... Continue Reading →

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