November 12th, 2022
WOW, Thanksgiving, or as I refer to it, Vegansgiving, is just around the corner. My plan this year is to make a few easy-to-freeze items ahead of time to help eliminate some stress and perhaps even take in a few minutes of the Macy’s parade!
These vegan corn muffins are easy to make and practically foolproof. A few notes are to place the mini muffin pans on top of a cookie sheet with sides when baking which will eliminate dry, brown bottoms on the muffins. Also, make sure to cool completely before freezing in an airtight container.
November 10th, 2022
I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.
It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.
When putting the casserole together, I recommend using a 9×13″ glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.
If you have any questions, please feel free to ask me in the comments section or send me an email.
September 8th, 2022
Cauliflower is a phenomenal vegetable that can be used in so many different recipes. Boiled, diced, riced, baked, air-fried, souped…the list goes on and on!
Personally, my favorite way to enjoy the versatile white flowerets is seasoned and baked in the oven. Since lemons are coming into their peak season, I decided to add a little lemon love to this dish.
Simply separate the flowerets from the whole cauliflower, rinse and place on a lined sheet pan. Add the seasonings and bake, the rest is pure magic in the kitchen!
This dish can be served as a side or a main, but trust me you most likely won’t have any leftovers!