A simple stir-fry that uses vegetables, garlic, and sesame oil for a flavorful side dish. Make it a meal by adding extra firm cubed tofu after cooking, and serve over brown rice. Ingredients: 1/2 cup gluten-free vegetable broth 1 teaspoon cornstarch 1 teaspoon grapeseed oil 2 cup snap peas 4 medium carrots, sliced thin 1/4 […]
Vegan Boiled Dinner
An easy-to-make boiled dinner using cabbage, potatoes and other ingredients found in traditional Irish cuisine. But instead of using corned beef, ham, or another meat source for protein, this recipe uses lentils. You can make this dish next St. Patrick’s Day, or whenever you like! Ingredients: 1 large cabbage, chopped into 2-inch pieces 8 medium […]
Simple Sautéed Mushrooms
A recipe for sautéed mushrooms that doesn’t take very long to make, and tastes great when served on top of cooked pasta or rice. You can also let the mushrooms cool, in order to serve in a tossed green salad. Ingredients: 1 (8oz) package baby bella mushrooms, sliced 2 tablespoons olive oil 1 tablespoon filtered […]
Veggie Pasta Bowl
Question: What is a bowl of edamame spaghetti, brown lentils, green peppers, shredded carrot, baby kale leaves, quartered campari tomatoes, sliced baby portobello mushrooms, kalamata olives, a squeeze of lemon, a drizzle of extra virgin olive oil, and a sprinkle of seasonings? Answer: A tasty lunch. If you said, “Veggie Pasta Bowl,” you’d also be […]
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