In all honesty, for some reason the thought of tofu scramble used to gross me out. But once again, I've been pleasantly surprised at the outcome of veganizing a traditional meal.
Chili is one of those dishes that is super easy to make vegan by simply omitting the meat.
Minestrone is a great example of a meal that is "accidentally" vegan. The unbeatable combo of veggies and beans make this a hearty, delicious plant strong soup!
It doesn't matter that last weekend it was 80 degrees(in November!). All it takes is one cool evening to get me craving soup.
Everyone is all abuzz about all things pumpkin right now. I realized while making this recipe that I use sweet potatoes in a LOT of my cooking and then it occurred to me that perhaps sweet potatoes are my pumpkin.
When I felt the first cool hint of fall the other day and my mind immediately jumped to the first recipe that any sane fall-loving, soup-devouring, weather-deprived cook would think of - you guessed it, corn chowder!!
I bought some pita bread at the store last week to enjoy with some homemade hummus but once the hummus was gone I started thinking of the many possible fillings I could use for different sandwiches.
Keeping in line with my goal to avoid overly processed foods (and also my love of cooking!) I love to make my own veggie burgers. I've tried many recipes and these masala veggie burgers are by far my favorite because of the delicious spice combination and also the balance of nutrients.
This lentil hummus salad is a favorite for me on days that I didn't bring a packed lunch. A quick, easy, low-calorie, high nutrient vegetarian meal.