April 27th, 2017
Roxanne Holland
When I think spring, it usually conjures up scents of lemon. The clean, fresh scent is a welcome addition to the beginning of the warm weather season.
And lemon on asparagus is absolutely amazing and is the perfect melding of fruit and vegetable. I baked the asparagus in the oven but it is just as good on the grill. Be careful not to overcook because the vegetable becomes tough and stringy.
I paired with rice noodles cooked with low-fat coconut milk but any rice or noodle work. The asparagus is also great on top of a salad so you may want to double-up the recipe.
ENJOY!
April 18th, 2017
Roxanne Holland
Tofu is amazing! However, not by itself. To me, the stuff straight out of the package is somewhat disgusting. It deserves to be baked, fried, broiled, sauteed and blackened.
I love garlic but when cooking with it there is a fine line between getting it crispy and burning it. Make sure to keep the heat at a medium-high temperature and be sure to keep stirring it when cooking.
I had some fresh basil and cilantro that on hand so I decided to toss it in the rice. The result was YUM!
ENJOY!
March 27th, 2017
Roxanne Holland
I grew up in New York and in addition to Utica Greens (recipe to come at a later date) the state is home to Buffalo and Buffalo Wings. As this is a vegan blog there are no chicken wings but the spice is oh-so-nice.
I came across Tessemae’s Mild Buffalo Sauce and decided to create something healthy and delicious. I cooked it in the vegetables and then drained out the excess liquid to keep the heat manageable.
ENJOY!
