I combined parts of different recipes and experimented with what to add to this dish. Peanuts would make a nice alternative to the walnuts, and sesame seeds would also add a nice flavor.
Author Archives: Patricia
Cauliflower soup: vegan
Top off this dish with a tbsp of parmesan cheese. Use a rounded pasta like shells or orecchiette. We used conchiglie this time.
Beet burgers: vegetarian
These came out soft and very tasty. I like the outside a bit “burnt” so i cooked them a little longer. You can add nuts in the food processor if you want some extra protein and body.
Red curry: vegan
You can basically use any green vegetables in place of the kale mix, fresh or frozen. We had some left over pasta that we added after. I also think that half an avocado would be really good to add.
Red lentils with butternut squash soup: vegan
We love lentil soup and this is a nice fall variety with the butternut squash. Serve it with a teaspoon of vinegar and add salt as needed.
Mushroom vegetable miso soup with tofu: vegetarian
This soup is best served with soba noodles which adds 114 calories per cup of noodles. You can also serve with rice or rice noodles. Jacob likes it with a potato added.
Peanut butter cookies: vegetarian
I like my cookies a bit burnt so I leave them just a bit longer. They are so tasty when the are still warm. Depending on how generous you are with your cookie size, this can make about 15 to 25 cookies.
Grilled corn/peach and tomato/bean salad: vegan
Grilling the vegetables and fruit gives a great caramelized flavor to the salad. We enjoyed it when it was first made, but the second day it was even better as the flavors blended and the dressing absorbed into the fruit and vegetables.
Peanut butternut squash soup: vegan
Fresh ginger adds a nice heat to this soup. If you like it spicier, add red pepper flakes after you serve it. The potato adds a nice smoothness to the texture.
Baba ghanoush: vegan
This is an easy no oil recipe that we find delicious. It’s great served with pita bread, rice or a baked potato.
