This Vegetarian Fried Rice has a few extra steps – don’t skip them – they are key to infusing great taste in this dish. Cooking the rice separately makes it crispy and almost nutty…
Summer Kale Cauliflower Tabbouleh Salad 12 ounces Kale leaves (about 6 cups), finely chopped in a food processor (to a rice-like consistency) 1/2 head cauliflower, finely chopped in a food processor (don’t used frozen…
Looking for something different to make? This has just FIVE ingredients and is so easy to make. It is our new favorite summer meal and honestly your house will smell heavenly while it is…
It is difficult to make a tasty Lasagna dish without cheese. But if you have given up dairy, are Vegetarian and/or Vegan or lactose intolerant, you do not have to give up the idea…
Swiss Chard is so versatile and is truly my go-to green of choice. Unlike kale, the leaves are soft yet sturdy, not bitter or chewy. You can also eat the stems! It requires less…
Now that we are all HOME we need something healthy to snack on. Onions are still very plentiful at the supermarkets so I came up with a delicious and healthy version of one of…
I’ve been experimenting a bit with using vinegar in my vegetarian cooking (apple cider and the lighter version, rice vinegar) after researching many recipes and articles by some very well-known veggie chefs. I had…
Zuppa Toscana is a hearty, creamy soup made with sausage bacon, kale, and potatoes cooked in a broth made from heavy cream. I’ve heard it is a favorite at The Olive Garden Restaurant, although…
You will find many variations for this dish but none that are as good as mine! This recipe works with both broccoli and cauliflower and can be used as an appetizer or a main…
