Tag Archives: plant based
Italian Zucchini Stacks
The weather here in the north of Colorado has been very interesting lately, to say the least. With thunderstorms nearly every evening and the very real threat of tornadoes right outside ones backdoor, days and nights have been quite exciting. Is it strange that I love the sound of distant thunder as I fall asleep, […]
Napa Cabbage Veggie Stir Fry
I am very excited to share this recipe with you. It looks like an unassuming, humble veggie stir fry though it is anything but. The spicy sweetness of the sauce is completely unexpected, and the whole dish has a savory full flavor that is almost addicting. The ingredients can be fairly flexible, depending on what […]
Tofu Tagine with Apricots, Almonds and Cashews
I’m still here!! Barely… It has been a very interesting week. My husband is a welder/construction worker, so he doesn’t get a whole lot of time at home. I had just gotten used to him working 6 days a week, 10 hours a day when suddenly he decided to take some vacation time and he […]
Kebab Halla with Rustic Zucchini Tian {Seitan}
I received zucchini and summer squash in my produce box once again, for what seems like the millionth time. I’m not complaining, really… I just am having to start cooking outside my comfort zone in order to keep things new and interesting. I have never cooked or even tasted Egyptian food before, but when I […]
Italian Herbed Tofu and Kale with Caramelized Leeks
Whenever I am planning a move (either across town or across several states), I always find myself putting organizing and packing off till the last minute. I know that I need to get it done sooner rather than later, but I am not very good at listening to my own advice. So now, with less […]
Vegan Crab Cakes with Mango Pineapple Sauce, Sweet Coconut Rice and Spicy Sesame Green Beans {gluten free, soy free}
Sometimes I feel like my life is a series of food experiences as I always associate specific memories and life events with what I ate at the time. I think it began when I was little, because my mom always made a really big deal of our birthdays. We got to eat whatever we wanted […]
Chocolate Chip Pecan Waffles with Peanut Butter Mousse {whole grain spelt waffles)
Belgian waffles, what breakfast is more decadent? I love dense, rich waffles and sour cream is just the ticket to get the right texture and flavor. I have been making waffles with sour cream since long before I became vegan. It was a very pleasant surprise to find out that I could still make my […]
Slow-Cooker Garden Chili and Cinnamon Rolls
I think that a lot of people may find this combination to be rather odd, but cinnamon rolls and chili were a very usual meal for me during my teenage years (my high school cafeteria served it regularly). Many people from my hometown claim that this meal is unique to that particular city, so I […]
Slow-Cooker BBQ Seitan (Brisket Style)
A while back I posted a recipe for Vegan BBQ Brisket (Seitan). It was absolutely delicious, but I couldn’t resist revisiting the concept of a BBQ brisket made from seitan after I discovered how easy it is to make seitan roasts in a slow-cooker. My original recipe was prepared using the usual method of foil […]
Peanut Butter Fudge Swirl Cheesecake {gluten free, vegan}
One of the most common questions I get is “Where do you get your protein?”. Generally I rattle off the usual vegan protein list (tofu, quinoa, nuts, seeds, legumes, whole grains, leafy greens, you know… the places where all those muscle-y animals like cows and gorillas get their proteins. To be specific, plants). Just to […]
A Vegan With A Plan 