Just cannot wait for you all to try this potato salad! I mean, there is so much to love. Rich, flavorful, satisfying, and dare I say it? Original. Maybe I should go and google vegan curried potato tofu salad. It’s probably out there somewhere. But truthfully, this is amazing!! Hubby pronounced it almost perfect. He wanted more pickles. 😉 (See me doing a little jig!) I mean, he actually thought something with curry in it was yummy? Practically miraculous! (Btw, I upped the pickles in the recipe – I think it’s enough now! 😉 )
Those little green beans in the picture? Yeah, they are edamame!! This summer salad is one of my hubby’s oft requested dishes and I think I know why!! 😉 If a salad could be manly, this one is!! Immature soybeans that haven’t had a chance to harden, edamame is packed with protein, iron, and calcium. Available in most grocery stores in the frozen section, you can easily purchase already shelled/cooked edamame for this quick and tasty salad. (We usually buy ours from Trader Joe’s and I was afraid my husband was going to empty the store’s stock last time he got some – yeah he loves this salad!)
This recipe brings back childhood memories. We called it ‘Orange French Toast’. And I liked it just as much today when my kiddos were eating it for their breakfast as I did when I was their age (that just seems like decades ago – oh, actually it was!). I guess some good things never get old (wish I wasn’t! 😉 ). The really great thing about it is what it doesn’t have: refined sugar, added oil, dairy or eggs. What it DOES have is even better: raw cashews, a banana, medjool dates, and 100% O.j. concentrate.
Vegetable prestige is real. I mean, at least is my mind. 😉 And on my vegetable hierarchy cauliflower rules. Then I recently met purple cauliflower. It practically called out to me in the veggie section of my grocery store. ‘Take me home!’ Yeah, I couldn’t resist. And then I found out that this little royal crown of lavender cauliflower is even more nutritious than it’s white cousin! Who knew?!
My kids love to help me cook. If you could see my son’s legos, just inches away from my cutting board, as he stands (crowds) beside me while I cook, you’d probably laugh. My two year old sees him there and decides that she needs a closer look, pushing a kitchen chair over to aid her height, while all but squeezing the cook (me!) out of the way. (Not to mention that now two children are blocking all my cabinets and drawers where there are bowls, beaters, measuring spoons, etc.) Then my oldest daughter (7) comes in with that mischievous look and quick little fingers dipping, licking, tasting everything… At least with vegan cooking there is very little that isn’t safe or good even in the raw state, so it’s mostly just a bitter surprise if they happen to swipe up some spots of baking powder off the counter thinking it’s sugar. 😉
Smoky, savory, texture-rich, power-packed – these hickory quinoa burgers have a lot to offer. If you could have been a fly on my wall the last few days, you would have seen a great variety of people both small and great scarfing these patty wonders down in a bunch of different ways; on the bun, off the bun, dipped in ketchup, swathed in gravy, etc. So far, everyone who has tried them has loved them, and that does include my two-year-old!! 😉 (Yeay for this mama!)
If you’ve been following my blog posts, you’ll notice that this recipe is similar to my last post about breakfast hash browns. Besides having to admit that I do LOVE potatoes in most forms, and that I do eat potatoes
at least once several times a week, I must tell you that these are really a side-dish for my next post. Ever heard of a burger and fries? 😉 Don’t hold your breath, but do get ready…to… cook!!
Ya’ll, I really do consider myself a northerner. But these hash browns. They have something to do with my roots, I do believe. 😉 I was born in Texas. There, I said it. No, I don’t talk with a drawl, but sometimes, I just need somethin’ savory for breakfast! And these homestyle vegan baked breakfast hash browns really hit the spot for me. 😉
That’s a long name for a dish. Vegan Feta with Spinach, Tomato, and White Bean Pasta. Way too long! But I had to try to describe it to you!! Really, at our house, it was always just called, ‘The Feta Meal”. Because it’s really all about the feta. Not that the rest isn’t good – it’s great! But the feta is the ‘piece de’ resistance’ – the finishing touch. (I at least looked up the spelling for that, but the accents and my keyboard are not cooperating. Oh well, you get the idea!)
It all started when I saw them… Those mini street-taco tortillas. I mean, isn’t the grocery store a great place to fall in love? And day-dream? 😉 Fellow shoppers were probably eyeing me strangely as I contemplated what these were going to be. Little palm sized bombs of flavor – like you would buy at the beach in Belize! Somehow I finished shopping and got home and then the real magic happened. And now vegan baked tofu street tacos can be part of your dreams too! Ohhh, yes!