We made these for supper last night, and will be definitely keeping them on rotation. Brand New Vegan for the win!
I frequently go through periods where I just eat potatoes with various toppings and have sides of salads and/or cooked greens (kale, spinach, chard). This list also works for other types of potatoes: boiled, mashed, or oven-baked wedges.
This pasta dish is based on a Sunset Magazine recipe, but I’ve removed the cheese, oil, and salt to make it both completely plant-based and healthier.
Soba with Winter Greens and Mushrooms
6 ounces soba (buckwheat) pasta
8 ounces cremini mushrooms, sliced
1 leek, white and light green parts only, chopped
1 large garlic clove, minced
1 bunch dandelion greens, … Read more
Ami Mackey, over at Engine 2 Diet, developed these Chili Cheeze Fries, and we’re having them for supper tonight … although I ended up just piling baked potatoes with the chili and cheeze and added some chopped tomatoes, green onions, and a few slices of avocado on top.
Oh. My. Goodness.
This recipe hits all my buttons for “comfort … Read more
This noodle salad is based on a recipe by Susan Feniger, co-chef at L.A.’s Border Grill. It’s a keeper!
1 cup orange juice (fresh is best, frozen works fine)
2 tablespoons fresh lime juice (about 1 lime)
3 tablespoons low-sodium soy sauce
Toasted sesame oil—a very light sprinkle, for flavor
1 tablespoon unseasoned rice
After months of rain, we finally have warm weather, and so I made this crunchy, filling, cooling noodle salad this evening and it was a perfect supper for summer! Be warned—I think I’ll be making more versions of this 😉
Summer Soba Salad
1 cup unsweetened coconut milk (or vegetable stock)
2 garlic cloves, minced
2 tablespoons peeled fresh ginger, … Read more