February 23rd, 2020
Roxanne Holland
Italian Wedding Soup, or Chicken Soup with Escarole, is a staple for all holidays celebrated in an Italian household. Whether it is Christmas dinner or any day that ended in the letter “y”, chicken soup with escarole was practically always on the menu.
I have not had this traditional soup for 15+ years and I am happy to share with you, my vegan recipe. I decided to call it Chicken-less Soup for the Souls because of the chickens saved in making this variety.
There are numerous options to use in place of the chicken, including Edward & Sons Not-Chick’n Bouillon Cubes or Better Than Bouillon No Chicken Base. I also recommend the new Vegan Chicken-Less Seasoning Salt from Trader Joe’s. It is a delicious blend of sea salt, onion powder, Spices, Turmeric and Garlic Powder. I use it to season the tofu after frying it and before adding to the soup.
ENJOY!
January 20th, 2020
Roxanne Holland
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!
ENJOY!
January 17th, 2020
Roxanne Holland
Zucchini is almost as versatile as broccoli. Just slice it, dice it, saute it, fry it, bake it and voila…kitchen miracles can happen! I really am not a huge fan of cooked spinach because it reminds me of the canned variety I had to eat as a kid. But fresh spinach with just slight wilting is amazing!
The addition of the hot noodles and roasted zucchini brings this salad to another level. And, don’t forget the Avocado Dressing for an amazing taste sensation!
ENJOY!
