Month: October 2018

Toasted Walnut, Quinoa and Mushroom Meatless Meatballs (Vegan)

Toasted Walnut, Quinoa and Mushroom Meatless Meatballs (Vegan)

[skip to recipe] The Highlights Vegan (dairy-free) Flavorful With Great Texture Chock Full of Plant-Based Ingredients (Quinoa Flakes, Walnuts, Mushrooms, Carrots) Quick and Easy to Make in a Food Processor Gluten-Free Possible (swap out the Worcestershire sauce for tamari) Is A Meatless Meatball Still A […]

Mushroom Ramen with Black Rice Noodles and Spicy Peanut Tofu (Vegan)

Mushroom Ramen with Black Rice Noodles and Spicy Peanut Tofu (Vegan)

[skip to recipe] The Highlights Vegan (dairy-free) Savory broth with deep umami flavors Loaded with veggies Black rice noodles are gluten free; and high in antioxidants, protein and dietary fiber Slow Food Sundays Are For Sharing Vegan Food Some recipes take more time than others, […]

Almond Vegan “Cream Cheese”

Almond Vegan “Cream Cheese”

[skip to recipe] The Highlights Vegan (dairy-free) Six simple ingredients 1-blender recipe (quick & easy clean-up) Almond Vegan “Cream Cheese” Over the last few months, I’ve been sharing my experiments with different vegan nut-based “cheeses.” My family misses cheese the most and not having cheese […]

Vegan Smoky BBQ Sweet Potato Chili

Vegan Smoky BBQ Sweet Potato Chili

[skip to recipe] The Highlights… Vegan (non-meat, non-dairy) Savory Easy, hands-off cooking in the crock-pot Great “leftovers” options! Vegan Smoky BBQ Sweet Potato Chili Chili recipes abound the minute our thoughts change from summer to fall.  I’ve got a number of options that I rotate […]

Plant Based Tomato Pie

Plant Based Tomato Pie

[skip to recipe] A few weeks ago some friends of mine sent me home with a grocery bag full of fresh garden tomatoes.  I was visiting them in Denver from my mountain home in Steamboat Springs, a difference of nearly 2,000 ft. in elevation gain […]