It’s Friday and we all know what that means… It’s time for pie. Or, at least, for me it is. I was in need of a little comfort food this week because Miss Coco is having surgery today. We’ve only had to put her under once, a few years ago so that they could do …
If you want traditional lasagna, this isn’t it. There are plenty of vegetables and cheese included, but no noodles. Sorry to burst your gluten noodle bubble and all. Instead of using pasta, I made the crust and base of the lasagna with grated zucchini and carrots, which I baked for about a half hour, until …
I created this dish as a way to use leftover cranberry relish. But it’s so good, that now I make cranberry relish all year round just so I can make this. I freeze the cranberries when they are in season.... Read more
Sorry for the hiatus, a lot of stuff has been going on, including moving and not having a proper set up to take my food photos at the moment. I also updated my Mac operating system and lost the ability
It’s no surprise that a holiday known colloquially as “Turkey Day” isn’t always the most vegan-friendly. But with some careful menu planning and strategic ingredient swaps, you can totally find vegan Thanksgiving recipes that will make the day a whole lot easier. After all, there are plenty of
OMG, this pudding cake. Pumpkin + chocolate + brewed coffee + pumpkin pie spices + almond milk = heaven in a dish! Heaven in a gluten-free, vegan dish, that is. And it’s easily made nut-free just by swapping out the
The filling for this dish tastes great baked in a ripe, juicy tomato, as in this recipe. Feel free to try the filling for burritos, too, as it tastes great with the quinoa standing in for the usual rice. From... Read more
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