I topped my squash tacos with a raw, vegan sour cream that I learned to make at a Whole Foods cooking lesson. It’s so easy to make and tastes so good! It would also make an awesome salad dressing or topping for other veggies, like cooked greens. Ingredients Various types of squash (I used a …
Aug
01
Meatless Monday #71: Potato Salad Two Ways
Two similar, but different, delicious potato salads. Variation 1: Potato Salad with Mint and Peas Variation 2: Potato Salad with Basil and Pine Nuts Ingredients Red and/or golden potatoes Red or white wine vinegar Olive oil Salt & pepper Optional: Fresh chives Variation 1: Frozen or canned peas Fresh mint leaves Variation 2: Fresh basil …
Jul
25
Meatless Monday #70: Mediterranean Stuffed Eggplant
Ingredients 1 eggplant 1 can artichoke hearts, chopped 1 can chickpeas olives (any kind you like – I used green), chopped 1 tomato, chopped parsley, chopped basil, chopped 1/2 – 1 cup breadcrumbs vegan parmesan cheese (like Galaxy) vegan mozzarella cheese (like Daiya) Directions 1. Preheat oven to 350. 2. Cut the eggplant in half, …
Jul
11
Meatless Monday #69: BBQ Tofu
On July 4th, I barbequed tofu for the first time. And it was delicious! I don’t know why it took me so long to try this, but I sure wish I’d discovered it sooner! Barbequed tofu pairs perfectly with grilled veggie kebabs to make a delicious and filling summer meal. Ingredients Extra firm tofu – …
Jun
20
Meatless Monday #68: Squash and Marinara Stuffed Potato
Ingredients Potatoes (I tried both golden and russet and preferred the russet for this) Marinara sauce Squash & zucchini Optional: Fresh basil, vegan Parmesan and/or nutritional yeast (a great, natural source of B12!) Directions 1. Bake the potatoes. (I baked mine in the microwave.) 2. While the potatoes are baking, cut up the squash and …
Jun
13
Meatless Monday #67: Avocado Pesto (Oil Free)
I wanted to make a healthier, oil-free pesto so I simply took my usual pesto recipe and substituted 1/2 avocado for the oil. The result was a creamy pesto sauce with the avocado giving it a nice variation on the flavor. I served it over pasta with broccoil and lima beans. It was a very green dinner! …
Jun
06
Meatless Monday #66: Ginger Roasted Carrots and Carrot & Dill Salad
Ginger Roasted Carrots Ingredients Carrots 2 – 4 tbs olive oil 2 tbs minced ginger 1 tbs minced garlic 1/4 cup chopped scallions salt to taste Directions 1. Preheat oven to 400. Chop carrots into the size of baby carrots (unless you’re using baby carrots, in which case no chopping is needed). 2. Toss carrots …
May
23
Meatless Monday #65: Molotes and Mojito Melon
These are the two recipes I made last week from the cookbook On A Stick! Molotes Ingredients 2-3 russet potatoes, peeled and cut into cubes 1/4 lb chorizo (I used Trader Joe’s soy chorizo) 1/3 cup Monterey Jack chese (I used Daiya vegan cheese) 2 cups Maseca (corn flour) 1 tsp salt 3 qt vegetable …
May
09
Meatless Monday #64: Gnocchi With Summer Vegetables
Ingredients 1 package gnocchi (Vegans, some gnocchi may have egg, so check ingredients. I used Gia Russa Whole Wheat Gnocchi.) 1 can diced tomatoes 1 small (8oz) can tomato sauce squash and/or zucchini broccoli spinach onion (I used green onion) 3-4 garlic cloves fresh basil leaves (optional) 1-2 tbs olive oil or vegetable broth Directions …
May
05
Cinco Salsas for Cinco De Mayo
Hello, my name is Angie and I am an addict. Salsa is my drug. I can not resist it and I constantly crave it. This is what growing up in San Antonio will do to a person. While living on the east coast for 7 years, I never once found salsa that was up to …
