recipes from Adrienne Asher
I like for one of my meals—usually breakfast—to be a green smoothie. I find them so refreshing. You can, of course, adjust the ingredients to fit your needs.
I use a food processor because its motor is stronger than blenders. Also, I add a bit of water while making the smoothie, if things get too thick.
First, choose 4—6 ounces … Read more
We made these for supper last night, and will be definitely keeping them on rotation. Brand New Vegan for the win!
Asian Sauces
Yield: approx. 1 cup
Be aware: Some of these sauces have higher carbohydrates than others.
Fruit-Based Sauces
Whisk all ingredients together until completely blended, then simmer until thickened or reduced a bit, depending on the recipe.
Plum Sauce
Serve over spring rolls, noodles, crispy tofu, meat, poultry, seafood
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