Vegan Zucchini Lasagna Rolls with Herbed Almond Ricotta and Bruschetta Salsa

Leave a comment

Who loves that nuanced taste of
ricotta cheese blended with herbs, tomatoes, and garlic? Who doesn’t
actually? This recipe for vegan zucchini lasagna rolls delivers on the nuance
while providing a more refreshing, more nutrient dense, clean version, that
highlights the awesome natural flavors found in some of our favorite herbs
and vegetables. These rolls are better suited for a lunch, brunch, or
appetizer, but you could also have them for dinner along with some cooked
grains, cannellini beans, and-or a green salad. Don’t let the small size fool
you. The almond ricotta in these makes them quite rich and energy dense, and
one can fill up on just a few. Get ready for a fantastic blend of fresh
flavors! Read More

Vegan Hazelnut Pesto with Mango & Avocado Slices

Leave a comment

Basil, basil, and more basil!
When a basil plant decides to take hold it really pumps it out. So, I
schedule a few minutes each day to go out and cut the flowering basil tops,
to keep the plant going all summer long. Which winds me up with a lot of
extra basil hanging around the kitchen. Here is a great
sweet-meets-savory idea for a lazy afternoon salad, with vegan hazelnut pesto
as the star of the show. You can also do a non vegan version of this by using
parmesan or another hard aged cheese in place of the nutritional yeast.
Enjoy! Read More

Provencal Root Vegetable Stacks with Wild Mushroom Ragout

Leave a comment

These root vegetable stacks are a great example of what you can prepare with just a few ingredients, and at those times when you have nothing planned for dinner. Thinking of what to make for dinner always sits in the back of my mind throughout the day, no matter what else is going on. The other day I was experiencing a busy and challenging day. I knew I needed to go grocery shopping but didn’t have the time. So I resigned to the idea that I would just work with whatever I had in the kitchen when I got home. By the time it was over, I was reminded that sometimes breaking the pattern of relying on regular grocery staples is just the ticket I need to get the creative culinary juices flowing. What is the point of this story? When you are charged with preparing dinner and all you have on hand is a yam, a beet, and some mushrooms, take a pause, make like you are in a cottage in Provence, and romance some garden herbs and that jar of Dijon mustard sitting in the back of the fridge! In most cases, simpler is actually a lot better. Embrace what you have, make it the star, and you will never go wrong!

Read More

Radish Tops and Beet Greens Tacos

Leave a comment

Don’t
throw away your radish tops! Sometimes I get a bunch of radishes or beets
with a really healthy, abundant supply of greens attached to the top. For
some asinine reason, we have been hard-wired in our culture to throw those
greens out. But they are full of both macro and micro nutrients and
phyto-chemicals; and if done right, can be made into the star ingredient of a
variety of dishes. In this particular case, I made my radish tops and beet
greens into nutrient-dense, vegan tacos. You don’t need to wait to get a
healthy head or radish tops to try this though. Just about any kind of root
vegetable greens or other leafy greens will work just as well as the radish
tops. Enjoy! Read More