This is a fast, easy, tasty, creamy, vegan dish. I make it for filling lunches and quickie dinners.
8 ounces whole wheat fettuccine or rigatoni noodles
2 cups fresh basil
1/2 cup pine nuts, toasted (optional, increases fat)
4-6 large garlic cloves, minced
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon … Read more
It’s officially winter in the Pacific Northwest. Golden trees are punctuating the evergreens and we even got a little snow last week. This weather calls for warming foods, and for me that means lasagne. Luckily, one of my favorite Facebook groups posted this recipe and I suspect it will be on heavy rotation for potlucks, holidays, and guest dinners!
I’ve … Read more
Black bean garlic sauce is a Chinese paste used heavily in Szechuan cooking. It’s savory and intense…and very salty. Use sparingly!
Black Bean Noodles with Mushrooms and Green Beans
12 ounces whole wheat udon noodles
8 ounces fresh shiitake mushrooms
8 ounces green beans, cut into1″ lengths and parboiled
4 green onions, minced
4 garlic cloves, minced
1/2 red pepper … Read more
We made these for supper last night, and will be definitely keeping them on rotation. Brand New Vegan for the win!
Crispy, Oven Baked, Fat Free French Fries
… Read more