Basil tomato squash
A fresh taste of summer. Low calorie, big flavor, satisfying. I just created it tonight instead of a caprese salad. (Because someone ate all the fresh mozzarella, ugh.)
Category: Vegetable
Zuccheroni – Vegan Pepperoni
This started as a wild experiment for a family member who was trying to become a vegetarian. Made from thinly sliced zucchini “cured” in olive oil and spices, it can be served cold as antipasto, or baked onto a pizza.
Creamy Cucumber Soup
A light, refreshing, and tangy chilled soup full of bright fresh herbs.
Spiced Carrots, Chickpeas, and Herbs
These golden brown carrots and chickpeas, paired with the punchy and tangy dressing, is something you’ll want to serve at every meal! Eat as an appetizer, side dish, or even main course.
Pear fried rice
Fried rice with bacon, hot links, pears and edamame topped with scallions.
Vegetarian Barbe-Fu
This was a new one for me, trying to create something delicious for a team member’s going away party at work. Most of my meals/dishes are very meat forward, but she’s vegan so we tried to make her a meal she’d remember. This tofu recipe blends the flavors, techniques, and style of a normal barbecue, but replaces the meat with extra firm tofu.
Roasted Mushroom Pho
This is a hearty broth made with slow roasted mushrooms and has very deep and developed flavors. I had some mushrooms to use and wanted to try something different with them. This is a recipe for someone who wants to spend the day making the house smell amazing!
Ranch fried cauliflower
My grandma loves fried cauliflower, so I learned to make it for her.
Charming Chicken Stew
This French inspired chicken stew comes together quickly for a satisfying, warm and comforting dish. Serve over rice or roasted potatoes with a side of your favorite green vegetable for an easy, and most definitely elegant, meal. Alternately, keep it light with a simple and delicious slice of crusty sourdough.