Veggie Tacos

This recipe has been in my arsenal for at least 8 years. I started making it after my daughter was born, and have passed it along to many friends and clients. You can add a little sour cream or a little cheese of your choice, but it’s a vegan recipe that is perfect as written….

Red Lentil Pasta

I have been experimenting this fall and winter with alternative protein pastas. I love chickpea pasta. Banza is my go to brand. It’s in a bright orange box if you are looking to try it. The penne and elbow shapes work best with sauces and pestos. I wanted to try red lentil pasta next. Fortunately…

Roasted Corn and Green Chili Chowder

I recently saw a recipe for a corn and green chili soup. It was intended to be vegan and finished with a cashew cream. The more recipes I looked at I got several ideas to make this soup appealing to many. First I wanted to use Roasted Corn. Here’s the main recipe and a few…

Roasted Acorn Squash & Red Kale Salad

What a show stopping salad. I have been roasting vegetables all fall and now that we are officially into winter, the roasting continues. Acorn squash looks so pretty when it’s cut this way and you can even eat the peel. I use a simple method of just dusting the pieces with a little coconut sugar…

Chicken Fajita Lettuce Wraps

Since the recall on romaine recently. The varieties of  red and green leaf lettuce and Boston lettuces have disappeared quickly in the produce sections.  So many heads of iceberg have replaced the romaine for a time.  At least I have my kale spinach and arugula, which is always around for salads and dishes.  I wanted…

Roasted Broccolini & Brussels Sprouts

Yes, I am roasting vegetables again! This is a quick recipe since I already showed you how to roast broccoli and brussels sprouts. Remember the basic method? It’s listed below.   Just trim and add two bunches of broccolini. That was easy, make this and let me know how you like it. Roasted Brussels Sprouts…