I found some Saffron Threads on sale at Whole Foods and decided to try and make some Paella. I searched for recipes online and came across one from LovingItVegan.com.
I love vegetables so I decided to make some alterations and additions to the original recipe. It is important to use Paella Rice, which I found at Whole Foods Market.
Feel free to add your own choice of vegetables, creativity is always a good thing!
I used to cook with shiitake mushrooms a lot but have used more cremini and portobello varieties lately. The shiitake has a buttery, woodsy taste and definitely lends itself to this particular recipe.
If you don’t have arugula on hand, any other green would work including spinach, kale, or escarole. The key is to mix them into the noodles only long enough to wilt and not cook them.
This recipe is fairly easy to prepare but please do not hesitate to reach out if you have any questions.
When I was first married I made a quiche a week. Since I have been vegan it was a challenge to get the cheesy-eggy consistency without traditional animal products. That is, until now!
This delish quiche comes together rather quickly. The pie crust is super-easy to make and comes out perfect each and every time. Feel free to add whatever vegetable you want, it does not have to be broccoli. Also, you can experiment with different cheeses, especially with so much variety available today!