Parsnip and Pear Soup

Parsnip and Pear Soup

Parsnip and Pear Soup 2016-12-03 23:36:47 Save Recipe Print Ingredients 6 parsnips, skinned, trimmed and quartered, cut into 1/2" pieces (make sure fibrous center is removed) 1 bosc pear, skinned, trimmed and cut into 1/2" pieces 4-6 tablespoons vegan butter 1/4...
Vegan Bolognese

Vegan Bolognese

When my kids were little, their favorite home-cooked meal was my meat sauce over pasta. Back then I made it with turkey meat. But as my cooking became plant-based,  my sauce became far less popular at home…it lacked the complexity it once had. I recently decided...
Spring Ratatouille

Spring Ratatouille

One evening, inspired by the gorgeous vegetables we bought at the farmers market (especially the eggplant, which was exquisite), my son and I made this dish. It was so much fun to make, turned out very pretty and was delicious. The traditional ratatouille that I grew...
Creamy Pesto

Creamy Pesto

This recipe is perfect to add to pasta, quinoa or to top off portabello mushrooms. INGREDIENTS 2 garlic cloves, peeled and chopped 3 cups fresh basil, washed 1 tablespoon olive oil 2 tablespoons pine nuts 2 tablespoons nutritional yeast 1/2 teaspoon balsamic vinegar...
Zucchini Pasta with Ramp and Basil pesto

Zucchini Pasta with Ramp and Basil pesto

Ingredients: 2 medium zucchini’s 1/2 dozen ramps (greens only)(also know as wild leeks) **** 1/2 cup fresh basil 2 cloves garlic 4 1/2 tablespoons olive oil 2 pinches of sea salt 2 teaspoons nutritional yeast 2 walnut halves (soaked for 1 hour) 1 tablespoon...
Quinoa Topped Portobello

Quinoa Topped Portobello

Ingredients 2 Portobello mushrooms, cleaned 3 cloves of garlic. chopped 1 tablespoon fresh basil (or 1/2 Tablespoon dried), chopped Olive Oil Balsamic Vinegar 1 small tomato cut into cubes 1/2 orange and 1/2 yellow (or any combination) bell pepper  cut into cubes...

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