Today in the frigid north, we’re making soup. Vegan creamy wild rice soup with mushrooms, kale, and sweet potatoes. I know it’s officially spring. But in the far north, “spring” is still a figment of the imagination. There’s plenty of snow on the ground (in fact it’s snowing as I speak), and frankly, we’re all…
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…