Category Archives: Vegan

Grilled Marinated Portobello Mushrooms

In summer—or as soon as we can get outside without being rained upon—we make grilled marinated portobellos into a meal featuring other grilled veggies, like asparagus, zucchini, red bell peppers…you name it!

Marinated Portobello Mushrooms

2 portobello mushrooms

Marinade
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 … Read more

Vegan Pesto Pasta

This is a fast, easy, tasty, creamy, vegan dish. I make it for filling lunches and quickie dinners.

Pesto Pasta
2 portions

8 ounces whole wheat fettuccine or rigatoni noodles
PESTO
2 cups fresh basil
1/2 cup pine nuts, toasted (optional, increases fat)
4-6 large garlic cloves, minced
1 avocado
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon Read more

Pita Pocket Snack

My current favorite snack—a whole wheat pita pocket filled with baby spinach leaves, tomato slices, cucumber slices, a few slices of avocado, drizzled with balsamic vinegar. Oh my.

Does this need a recipe? Not really.

Other fillings—

Hummus, slivered carrots, red bell peppers, fresh herbs…Invent! Enjoy!… Read more

Savory Morning Oats

Generally, I top my morning steel cut oats with half a chopped apple, a few chopped walnuts, two chopped dates, and a splash of plain almond milk. But lately, I’ve been wanting savory flavors, so I’ve been creating these, which always incorporate greens, and come in a variety of flavor profiles from around the world. Here’s my collection—

MEXICAN
Steel … Read more

Roasted Root Vegetables

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Vegan Potatoes Gratin

Here’s a special occasion vegan dish. It’s very easy to make and has a somewhat “cheesy” quality from the nutritional yeast. Yum!

Vegan Potatoes Gratin

White Sauce
3 tablespoons olive oil (for less fat, use low fat vegetable stock)
8 cloves garlic, minced
3 tablespoons whole wheat pastry flour
(use potato starch to thicken if using stock instead of oil)

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