fall vegetable and farro salad with soft-boiled eggs

adapted from Blue Apron. ingredients 1 oz gouda 4 oz Farro 2 Eggs 2 Carrots, peeled and chopped 2 cloves Garlic, roughly chopped 1 Apple, cored and diced 1 Purple Top Turnip, peeled and chopped 1 Yellow Onion, chopped 1 bunch Sage, stems removed, roughly chopped (or ~2 tsp dried sage leaves) 1 Tbsp Apple Cider Vinegar 2 Tbsp Butter 1/2 cup... Continue Reading →

vegetable paella

Adapted from Blissful Basil. Ingredients 24 oz button or cremini mushrooms, baby bella, or a mix of both, stemmed and left whole or quartered (depending on size) 3 tablespoons olive oil, divided 1 tablespoon chopped fresh parsley, plus more for garnishing 1 red bell pepper, cored, seeded, and julienned 1 teaspoon sea salt, plus more to taste 1 medium red onion, julienned (about 2... Continue Reading →

vegetable enchiladas

Recipe adapted  from Wegmans. Ingredients: For the veggies: 1 cup frozen corn 1/4 cup olive oil 2 cups chopped red onion 4 cloves garlic, minced 2 cups diced carrots 4 bay leaves 1 tsp cumin 1/2 tsp oregano 1 cup frozen cut green beans 4 oz (about 1 cup) fire roasted portabella mushrooms 1 cup... Continue Reading →

baked bbq meatballs with cauliflower puree

Recipe adapted from Vegan with Curves. Ingredients: For the meatballs 1/2 cup cooked brown rice 1 egg OR 1 Tbsp ground flaxseed + 2 Tbsp water 2 Tbsp olive oil, divided 1/2 cup onion, chopped 2 cups chopped mushrooms 2 cloves garlic, chopped 2 cups cooked lentils (I used brown) 1/8 cup chopped cilantro 1/2 tsp smoked sea salt + more to taste 1 tsp dried basil 2/3 cup old fashioned oats 1/4 - 1/2... Continue Reading →

spinach artichoke stuffed mushrooms

Adapted from As the Bunny Hops. Ingredients: whole portobella mushrooms (slider size) or baby bella mushrooms 8 oz cream cheese or neufchâtel, left out to reach room temperature about 1 tsp olive oil 5 oz fresh spinach, chopped 2 cloves garlic, minced 10-12 oz marinated artichokes, quartered and drained ¼ cup mayonnaise ½ cup parmesan... Continue Reading →

sichuan tofu with mushrooms

Recipe adapted from Eating Well. Ingredients: 3 tbsp vegetable broth 1 tbsp tomato paste 2 tsp balsamic vinegar 1 tsp sugar 1 tsp lite soy sauce or tamari 1/2 tsp sesame oil 1/4 tsp cornstarch 1/4 tsp crushed red pepper one block tofu, pressed and cut into 1-inch cubes 1/2 tsp salt 2 tbsp vegetable... Continue Reading →

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