Tonight's dinner is a vegan friendly version of Borscht soup. Served up with a lovely mini-baguette via Dave's Killer Bread on the side. Hearty and filling for these last cold days of early spring. I found the original recipe in a copy of Flying Apron's Gluten-Free and Vegan Baking Book on page 142. I picked… Continue reading Vegan Friendly Borscht
Month: March 2011
Vegan Friendly Mushroom and Barley Stew
I took a recipe I had seen in a copy of ReadyMade (see here for the original recipe) and altered it a bit: cut the butter out (the olive oil is plenty enough) upped the veggies, cut out the wine (used red wine vinegar instead) and used a bit more broth. The results were wonderful.… Continue reading Vegan Friendly Mushroom and Barley Stew
Vegan Pumpkin Pecan Cookies
You can swap out the peanut butter for any nut butter you like, as well you can use agave syrup or other liquid sweeteners if desired. The cookies are soft inside with a nice crunch on the outside. For best results use a mini food chopper to dice up the pecans, it will be uniform.… Continue reading Vegan Pumpkin Pecan Cookies
Thai Style Cucumber Salad
You can adjust the seasoning as you like, either leaving out the peppers or having it as spicy as you like. As well I kept the sodium lower, adjust as desired. I added some bell pepper to my salad, it doesn't have to have it though. Thai Style Cucumber Salad Ingredients: 1 hot-house English cucumber,… Continue reading Thai Style Cucumber Salad