December 16th, 2016
Roxanne Holland
Pasta! A staple in my household. I always have at least 6 packages on hand, both regular and gluten-free.
This Italian version of a traditionally French dish is loosely-based on a dinner my mom used to make when I was growing up.
You can also eliminate the Kite Hill Ricotta which makes it a little less decadent.
I hope you enjoy this dish and invite you to leave your comments below.
November 28th, 2016
Roxanne Holland
Veggie burgers are not just for summer. This recipe is perfect for this time of year because they are best cooked on a stove top. They are also healthier than most vegan burgers I have tried because of the beans and quinoa.
I recommend serving alongside fresh veggies. Also, use any leftovers the next day on top of a salad for a crunchy-satisfying meal.
I also like to serve mine with a slice of Chao Cheese, tomato and a simple sauce made with 1/2 cup Follow Your Heart Pesto Vegenaise and 1/4 cup Sriracha.
ENJOY!
November 16th, 2016
Roxanne Holland
My husband loves pot pies. Any time I had to go out of town and he was left in the kitchen to fend for himself. Marie Callendar’s pot pie was always on his menu of defrost, heat and eat.
Thankfully, we have come a long way and I created this one-dish sensation that is completely satisfying without the chicken or preservatives.
You can substitute any vegetables in place of the squash, green beans and broccoli. It just so happened that these were the ones I had in the refrigerator.
ENJOY!