Caramelized Onion& Pear Flatbread

Caramelized Onion & Pear Flatbread The flatbread is a perfect example of how deviating from a plan can yield unexpectedly delicious resulted. I originally set out to make a fig and goat cheese pizza. Alas, neither Fresh Market nor Kroger carried figs late winter, early spring. I improvised and the results are a Caramelized Onion…

Crazy Coconut Granola

This granola is so simple and delicious! It’s something you can play around with and adjust the ingredients if you like a certain seed or nut better than another. I found the original recipe from Bon Appetit Executive Cher Mary Nolan. She made a recipe for Blueberry-Maple Granola. However, I swapped the blueberries for diced…

Roasted Beet Hummus

Earthy, lite, and bursting with color – this Roasted Beet Hummus is perfect as an appetizer, snack, or small lunch. Serve it with pita bread, rice crackers, or your favorite dippable vegetable. I had a lot of fun making this dip. It was pretty simple overall. I had never made anything with beets before, truth…

Chickpeas & Zucchini with Roasted Red Pepper Sauce 

This recipe was inspired by the wonderful people at Lighter. Their app creates personalized meals based on your palate, appetite, and time constraints. It is wonderful. While browsing in the “People” section, I found a recipe beloved by registered dietitians and bloggers alike. It was for Red Skin Potatoes & Chickpeas in a Spicy Red Pepper Sauce….

Bon Appétit’s Cranberry Key Lime Pie

Sweet and slightly tart, this pie has a complex balance that will blow you away. I prepared this pie for my grandparents and they seemed to really enjoy it. The color is beautiful as well. The gingersnap crust was delicious enough to consume plain. I will confess, I ate several gingersnap cookies on my way…

Lentil Quinoa No-Meat Balls

“Quin-what?” they say. It’s a protein-packed grain that now is mimicking a meatball. Toasty, nutty, and a little greasy… this meat alternative is the perfect dish for all your non-veg friends. Or if “meatless Mondays” are your thing, consider it sorted. Vegan? You’ll love this too! Onions and fresh basil, along with quality olive oil, and…

NYC Carrot Soup

  I got home from a friend’s birthday party tonight around 10 pm, and boy was I craving vegetables. I managed to eat two very small brownies and a handful of chips at this party, but I couldn’t stomach a giant cheesy slice of pizza. I’m all about cheat days (believe me) but I knew…

From Scratch: Veganise

This mayo is creamy, rich, and dairy-free. It is made using the brine from canned chickpeas. This brine, called aquafaba, is often discarded, but it shines in this vegan delight. You can impress your friends by turning it into a Sriracha aioli or garlic & herb veganaise. Get creative – spread it on sandwiches, throw…

Lazy Girl Kale “Pesto”

Kale is a vegetable that took the internet by storm last year, and I am still in love with it. It has a heartier texture, compared to spinach, and doesn’t wilt in my refrigerator as fast. However, I still found myself with a little too much of the stuff after a “buy one get one”…

Small Batch Vegan Pumpkin Cream Sauce

Rich and decadent, and made in minutes. This sauce is so smooth, you would think it includes cheese. But fret not, it is 100% dairy free. The garlic gives it a depth of flavor and savory taste, and the red pepper flakes provide a little warmth. Originally from thisgalcooks.com. I found her recipe on Pinterest….

Fresh Tri-Color Pasta

These noodles are dense, and satisfying to the bite. Serious comfort food. The noodles are less delicate than boxed pasta. They remind me of Reames egg noodles – thick and hearty. My mom always uses Reames to make chicken and noodles. She normally takes all day making a huge batch of it – freezing some, eating…

Two-Ingredient Vegan Pumpkin Pasta

This vegan vegetable-based pasta has a dense, hearty texture. The pumpkin creates beautiful, natural orange color. Surprisingly, the pasta, even when cooked, didn’t taste like pumpkin, allowing you endless patsa-bilities concerning sauce choice. The pumpkin, given its high water content, does an amazing job binding the flour, producing a perfectly elastic, moist dough. This recipe uses a little bit more flour than…