It’s early June in the Pacific Northwest, which means there are days that feel a lot like autumn: rainy, cool, and calling for a soup for supper. So I peered in the refrigerator, looking for inspiration, and found two heads of rather elderly broccoli—ah ha! Broccoli soup! Just the thing.
2 pounds broccoli with stems
1 medium onion, … Read more
This soup is a modified version of a Forks Over Knives recipe, and the results are outstanding. I love making food that only needs rough chopping! To make it more hearty, you could add a 1/4 cup black beans to each bowl.
Yield: approx. 10 cups
6 corn tortillas, cut in half, then into 1/4″ strips
6 … Read more
This is my interpretation of a recipe by Ami Ann Mackey, moderator of the Engine 2 Seven-Day Rescue Challenge on Facebook. It made an excellent light meal this warm weather night! It has wonderfully fresh flavors and you can spice it up or keep it mellow, depending on your preference.
Yield: 10 slices
1 tube pre-made polenta, sliced … Read more
In summer—or as soon as we can get outside without being rained upon—we make portobello burgers or simply add grilled marinated portobellos to a meal featuring other grilled veggies, like asparagus, zucchini, potatoes, red bell peppers, corn on the corn…you name it!
Marinated Portobello Mushrooms
2 portobello mushrooms
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon Dijon … Read more
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