The most important thing is to get as many colors in as possible. white. It’s fun to get as many colors in as possible because the end result tastes and looks beautiful. This has green, red, purple, yellow and white.
It’s been said that we eat first with our eyes and that’s the case with this dish. The colors are so inviting and the taste is simple and fresh. I made this with breakfast in mind because sometimes I just want a hearty, savory breakfast dish, but you can enjoy it any time of day.
By the way, even if you don’t consider yourself a tofu eater, I implore you to try this type of tofu. It’s called Tofu Cutlet from House Brand Foods. It’s super firm and cooked on the edges. The texture is so wonderful and chewy you’ll be hooked.
Even though they take longer to prepare than roasted peppers from a jar, they are worth the effort. As a child, Roasted Pepper and Sausage sandwiches were not only common at home, but at street fairs, since I grew up in a neighborhood with a lot of Italians. With Field Roast Sausage, I can enjoy this family favorite without the fat or cholesterol of sausage and without harming and beautiful creatures. Now that’s a good sandwich and good karma all rolled into one. Some people will add grilled onions to this sandwich, but I love the peppers so much I don’t want anything competing with them. You can try it both ways and decide for yourself. Enjoy!
I’m a huge fan of House Brand Tofu Cutlets so I added them and they really turn this from a dainty salad into a substantial meal. If you don’t have tofu you can also use garbanzo beans. The crunch of the celery and the apple makes it a refreshing but filling lunch or dinner. The walnuts add a touch of healthy fat and crunch to keep you full and satisfied.
The server gave me a martini glass filled with mashed potatoes. I was able to choose from a variety of toppings to customize my potato-tini. I was thrilled with the concept, but couldn’t partake. In addition to the heavy butter and cream content of the potatoes, there were toppings that consisted of chicken, gravy, cheese and bacon. My heart sank because I loved the idea but not the ingredients.
But Field Roast Sausage has come to my rescue. I can now make my own potato-tinis, vegan-style. This is a fun recipe that includes some of my favorite toppings, but you can add anything at all. Make it your own, that’s half the fun!
The Field Roast sausage tastes like the real thing with a wonderful texture and authentic spices. It comes in a variety of flavors but I’m partial to the Italian flavor for this recipe. Top it with veggies and you’ve got a party in a glass. You’ll never have a hangover with this martini – just lots of flavor and fun. Field Roast has amazing vegan “meat and cheese” products that will leave you feeling satisfied. For more information go to www.fieldroast.com.
But it occurred to me that any food that seems boring offers the perfect blank canvas for a creative twist. In this case, the oatmeal is fortified with protein powder, and dressed with a delicious peaches and cream topping using fresh seasonal peaches and Thai coconut cream. You can also use nectarines or plums. It will make an ordinary breakfast or an ordinary day a little more special.
She used the kitchen table as her mixing bowl, making a mountain of flour in the middle of the table, creating a well on top, then cracking eggs in the well and adding mashed potatoes. She turned the mountain into long ropes, cutting them into bite-sized pieces, then scoring them with a fork to create sauce-friendly grooves. After I became vegan, I assumed that I would d never be able to enjoy gnocchi again, thinking the recipe could not work without the eggs. Was I ever wrong! This recipe contains two ingredients–potatoes and flour–and tastes just like the original recipe.
Grandma’s original recipe. To cut down on the prep time, use a mixer that can be fitted with a dough hook. (although you can mix everything by hand). This is one of my all-time favorite recipes and while any sauce will do, I’ve chosen a velvety butternut squash sauce that’s almost as easy to make as the gnocchi. You are going to fall in love with this dish and want to make it for family and friends -it’s that special!
This salad has so many flavors and textures you’ll want to eat it undressed–the salad that it. That’s right–you don’t even need dressing – the lime juice and avocado provide the fat and acid you would normally get from oil and vinegar. The colors are vibrant and fresh. This makes one huge entrée salad or 3 small ones.
These are so easy to make, but the basic pancake recipe is given an upgrade with the luscious blueberry basil puree–it tastes like something you’d get in a fine restaurant – the rich blueberry flavor is given a burst of freshness by the tiniest of basil leaves. You’ll want to make extra and put it on all sorts of things like vegan ice cream, waffles, or anything that needs a touch of sweetness.