YUM!
This soup is a spectacular dish and great hot or cold. I am always looking for a reason to eat soup 365 days a year so I try it at both temperatures.
Broccoli is rich in both antioxidants and Vitamin C plus it is a great source of fiber, Vitamin K, iron, and potassium! This creamy version will have you coming back for a second helping!
The chunks of potatoes and crunchy broccoli make this soup super satisfying with no need for bread or crackers.
ENJOY!
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.
ENJOY!
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!
ENJOY!
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
