This vegan roasted vegetable lasagna is one of my favorites. AND, the garlic is the star of the show. In honor of Jonathan, the most wonderful garlic addict of a husband in the world, I haphazardly tossed 2 cloves of garlic into the veggies to be roasted for this lasagna. It smelled heavenly and tasted…
Garlic Cooked Kale
Once upon a time, I hated kale–especially cooked kale and cooked greens of any kind, for that matter. Slimy, slug-green, bitter nastiness that sticks to itself and basically becomes strands of cruddies (allow me to invent a word) is not my idea of delicious. I’m not attacking those of you who like over-cooked, slimy greens….
Crazy Good Vegan Creamy Salad Dressing
I know… almost a whole week has passed since I posted the nacho “cheese.” I’ve been reeeaally lazy. And, I’ve been having loads of fun with my big sister (who can be thanked for the “cheese” recipe). This past weekend, my little sister drove up from her summer job a few hours away to spend…
Vegan Cream of Asparagus Soup with Leeks and Collards
Embarrassing fact #1: I’ve never cooked asparagus, until today. In fact, I’ve only ever tried asparagus once before, and it was overcooked and, to me, disgusting. Embarrassing fact #2: I’ve never cooked leeks, until today. Aaannd, I only remember ever eating leeks once before, when I was told they were in a potato soup. Embarrassing…
Vegan Garlic and Herb Soft Pretzels
Have you ever had one of those weeks in your kitchen where all of your “great ideas” turn out to be absolutely disgusting? Yeah, well, let’s just say that putting cannellini beans in peanut butter pudding doesn’t work. At. All. Just sayin’. Then came my craving for vegan soft pretzels. My first attempt tasted good…
Spinach Avocado Stuffed Portobellos
The other day, as I was searching the web for good food ideas (who doesn’t??), I recruited the help of some of you on facebook for Valentine’s Day menu options. One of you, Stephanie, suggested stuffed portobello mushrooms (Thanks, Stephanie!!). I really don’t think I’ve ever eaten stuffed portobello mushrooms, but it sounded tasty…
Mushroom Ravioli with Garlic Sun-dried Tomato Cream Sauce
Happy Almost Valentine’s Day!! Today, I’ve got a vegan homemade pasta entree to share with you, my fabulous readers. It is vegan, soy-free, sugar-free, and requires very little oil (really, you can just leave it out or use water instead). This entree could even be converted to be gluten free. All you have…