The perfect Good Friday meal! Ingredients 1 tablespoon olive oil1 small onion, chopped3 cloves minced garlic1 teaspoon pink Himalayan salt1⁄2 teaspoon ground black pepper1 pound dry white beans6 cups water1 Tbs Better than Boullion (any flavor)1 pound potatoes, diced4 cups cabbage, chopped1 tablespoon fresh rosemary, chopped Gremolata Ingredients1 bunch Tower Garden Italian flat-leaf parsley, finely… Continue reading Instant Pot White Bean & Cabbage Stew with Calabrian Chili and Pink Orange Gremolata Topping
My daughter is about to turn 7 and I thought these individual Zucchini and Carrot Rose Tarts would be the perfect Birthday Breakfast! Vegan Ricotta 1 Block Extra Firm Organic Tofu cut into cubes2 Tbs Nutritional Yeast1 Tbs Lemon Juice or Apple Cider Vinegar1 Tsp Pink Himalayan Salt2 Cloves of garlic mincedOptional (Fresh Herbs like… Continue reading Vegan Ricotta, Zucchini, and Carrot Rose Tart or Tartlets (GF Options!)
It’s just August, but my daughter has been requesting Pumpkin Bisque. She’s a girl after my own heart. 🧡 This bisque comes together quickly and will be perfect for packing in a thermos for lunch during the week. What’s your favorite fall soup? Ingredients 2 15 oz. cans of Pure Pumpkin (not pumpkin pie filling)… Continue reading Pumpkin Bisque w/Crispy Pinto Beans
How pretty is this Greek Baked Feta with Beautiful Bergamot from my Tower Garden?!? This is a spectacular appetizer or meal, and the perfect addition to your charcuterie or cheeseboard; not to mention it couldn’t be easier! 1 Block of FetaExtra Virgin Olive oil for brushing and drizzling ( about 1/4- 1/2 cup)Grape Tomatoes (about… Continue reading Mediterranean Baked Feta
🥭🥥I have been wanting to make Thai Mango Sticky Rice for awhile. I didn’t have the sticky rice, and the store only had Annie Chun’s ready-made sticky rice, so I got it. It made it really easy so I only had to make the coconut sauce and slice the mango! You can make this as… Continue reading 🥭🥥Quick Thai Mango Sticky Rice🥭🥥
Vegan Comfort Food -Weekend Edition! My last 3 recipes have been vegan or have vegan variations, so it has become a series! This Vegan Pot Pie with “cheesy” Biscuit Crumble will satisfy your cravings! INGREDIENTS • 2 tbsp olive oil • 1 large onion, finely chopped • 3 garlic cloves, finely chopped • 1 package… Continue reading Vegan Pot Pie with “Cheesy” Biscuit Crumble Topping
There is something so special and sweet about strawberry season 🍓While we haven't been able to pick our own this year due to Covid-19, we are still able to enjoy nature's bounty! This frozen delight is filled with strawberry goodness, yet is gluten-free, dairy free! I hope you enjoy this guilt-free pleasure! Crust1/2 Cup Walnuts3/4… Continue reading Vegan Strawberry Cheesecake with Coconut Basil Whipped Cream!
1 lb Portabella Mushrooms (Baby Bella or Large Caps) 1 Onion sliced 2 Lg Red Bell Peppers or mix of red, yellow, orange mini peppers sliced) 4 tbs Liquid Smoke 2 Cloves Minced Garlic 1tbs Cumin 1tbs Chili Powder 1tbs Smoked Paprika 1tbs Garlic Powder 1/2 tsp Cayenne Pepper 1tsp Black Pepper 1tsp Pink Himalayan… Continue reading 😄Fake Steak Fajitas😄(Mushroom Fajitas)
This Stew has always been a favorite! So much so that I had it on the Goo Goo Gourmet toddler meal menu when I was running my Baby Food and Family Meal business. I made it this evening and forgot how good it was. Everyone gobbled it up and had seconds and thirds! It should… Continue reading Italian Lentil Stew: Carrabba’s Copycat
I have been on a roll with vegan meat alternatives this week! I made my Vegan Ground Beef Alternative recipe 3 times this week! I made Bolognese, tacos, and tonight I made meatballs for Vietnamese Banh Mi Sandwiches. This is a family favorite we serve on our Family Meal Boards. It’s so much fun eating… Continue reading Easy and Tasty Vegan Meatballs!