An adapted recipe from Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy, on page 97. Easy and delicious! I served the beans over quinoa polenta, which I heated over low and mashed in ¼ cup unsweetened almond milk as it heated. Tuscan Beans and Tomatoes Ingredients: 1 large sweet onion, peeled and diced ¼… Continue reading Tuscan Beans and Tomatoes over Polenta
Tag: recipes
Curry Veggie Scramble
Curry Veggie Scramble Ingredients: 1-2 Tbsp extra virgin olive oil 1 large yellow onion, peeled and diced 2 small carrots, peeled and finely grated 2 small to medium zucchini, ends trimmed and grated 16 ounce extra firm tofu, drained nutritional yeast 1 tsp mild curry powder turmeric powder 1 Tbsp lower sodium soy sauce Directions:… Continue reading Curry Veggie Scramble
Asian Inspired Pasta Salad
With my In-Laws visiting I splurged (dietary wise) and we had steak last night so with the leftovers (not much after Ford got done eating.....) I made a quick pasta salad for the next day. It stretched the meat out, the salad though can be made vegetarian/vegan easily without it. The dressing I used wasn't… Continue reading Asian Inspired Pasta Salad
Pecan Pie and Crust (Vegan Friendly)
This was my first try at a vegan pecan pie and it was wonderful! I really like maple syrup based pecan pies (Kirk loves them) and I didn't miss eggs in this pie at all. More so, I really liked the creamy texture, it is thicker than our usual pies. Very easy to cut! I… Continue reading Pecan Pie and Crust (Vegan Friendly)