Jalapeno Garlic Zucchini with Brown Rice

Have you ever opened a can of tomato sauce by mistake when you meant to open a can of cut tomatoes. Or vice versa. Sometimes the labels look so similar that if I’m not paying attention it will happen every time. When this happens I store the tomato sauce, or cut tomatoes that I didn’t need in the fridge. I keep it right in front of the fridge to remind me to make something with it so the tomato sauce or cut tomatoes aren’t wasted. This zucchini recipe is the perfect thing to make when this happens because it includes both tomato sauce and cut tomatoes....more
Looks delicous! I gather you would saute the chicken separately then add it to the mix? Dianemore

What About Vegans and Leather?

~~~Everybody comes to veganism in their own way, for their own reasons. Usually it's based on personal health/weight concerns, environmental issues, or animal rights considerations. I think eventually many of us embrace all of these things, and at that point, being vegan is more than a diet, it's a lifestyle. What we eat remains central, but what we wear and buy and support also plays a big role. ...more

Savory Layered Vegetable Torte

I love butternut squash this time of year and try to come up with all sorts of ways to prepare it.  If you love vegetables you have to try this simple recipe.  Although there are several steps it's really easy and will wow your family and guests.http://in-homeculinaryclasses.blogspot.com/2012/10/savory-layered-vegetable-torte.html...more

Oh no, Sugarbear, it's fine. I'll just put some flax on it.

 We bought a bad cantaloupe the other day, my friends. Let me set a few things out for you for context:...more

Cheesy Basil Salad Dressing

This dressing is Rick's favorite. It's rich and thick, and I like it mixed with Kim's Favorite Salad Dressing. It keeps in the fridge for a week or more.  ...more

Black Forest Cherry Muffins

You can’t go wrong with a dessert so here are some yummy Black Forest Cherry Muffins Recipe.  No frosting necessary.  It is October so I thought I would make some recipes to celebrate Oktoberfest.  Also, my husband has run out of sweet snacks and I need to restock the freezer.  These muffins have little bits of chocolate spread throughout and the texture is moist.  Combined with the cherries it will become one of our favorites....more

My Favorite Vegan Salad Dressing

We have a big salad for lunch almost every day, and of course I make my own salad dressings. Rick prefers the creamy-nutty-cheesy dressings, but I like to keep it a little lighter, so I keep this one on hand all the time. Use a good Dijon mustard, like Annie's organic, which is my favorite. In my opinion, Dijon mustard is God's gift to salad dressing. This dressing is really pretty, and extra delicious, if you add a handful of fresh basil to the blend. Wish I had some for this batch. ...more

My favorite, local, vegan-friendly restaurants (Westchester County, NY) {Vegan MoFo #17}

Yesterday I shared some vegan travel tips as part of my overall “tips” theme for Vegan MoFo....more

Mushroom Farro Soup from The Way the Cookie Crumbles

Once again I'm touting the deliciousness of Farro, a type of emmer wheat from Italy that's a delicious addition to soups, stews, and casseroles. I love everything about this Mushroom Farro Soup from The Way the Cookie Crumbles, with both dried and fresh mushrooms, onions, carrots, garlic, stock, and a tiny bit of tomato paste. You can skip the small amount of sherry Bridget uses to add more flavor, but don't skip the little bit of sherry vinegar that's stirred in at the end.  (This recipe would be vegan if you use vegetable stock. Farro is not gluten-free, but brown rice would make a good substitute in this recipe.) ...more

Roasted Root Vegetables

This can be made with any root veggies you like. This week there was an abundance of beets, carrots, and potatoes at the farmer's market, so that's what I used, along with herbs from my own little garden.  Roasted Root Vegetables ...more