January 19th, 2024
Roxanne Holland
It’s still cold outside and my body has been craving carbs! I know the salad days are ahead so why not enjoy more starch while it’s still sweater and sweats weather?
This is a quick and easy-to-make dinner; you can opt to use other veggies instead of the zucchini and summer squash. I would, however, recommend keeping the tomatoes in the dish because it gives it a bit more punch.
You can easily double this recipe, but I would recommend using only 1 cup of vegan sour cream.
ENJOY!
August 25th, 2023
Roxanne Holland
Asparagus can be cooked so many different ways and take on numerous flavor combinations. It can be eaten fresh or grilled, steamed, broiled, baked, and even fried.
Nutritionally, asparagus is low in calories and high in Vitamins A, C, K, and E. It is considered a heart-healthy vegetable and aids in blood clotting due to its high K content.
This recipe can be made a day ahead and stored in the refrigerator for up to a week. If the salad seems dry, try sprinkling it with a little extra lemon juice, vinegar and a small amount of sesame oil.
ENJOY!
August 6th, 2023
Roxanne Holland
Summer brings long days, beautiful sunshine, replenishing rain, and amazingly delicious vegetables. I used dried parsley and oregano but you can substitute fresh if you have some on hand.
This dish really is great as a main with a side salad for a delicious and fulfilling dinner or, if you are super hungry, you can always mix it with pasta, rice, or as a bruschetta.
The Parmesan shreds are optional, but I highly recommend using them!
ENJOY!