Recipe | Vegan Veggie Melt with Crispy Tempeh

0

This recipe will yield one sandwich for a super hungry person who hasn't eaten in about 8 hours :) about 1/3 of a baguette - you can use whatever bread you like, this is just what I had on hand. If the baguette is HUGE then just use 1/4...

Read More »

Recipe | Vegetable Stir Fry with Chili, Garlic, Ginger Sauce

1

Makes 4 servings a couple tbsp Extra Virgin Olive Oil 2 1/2 cups water (optional) 1 cup brown rice (optional) 1 package of fake chicken pieces (I used the Gardein brand, you could use anything, really - tofu, seitan, even a couple sliced...

Read More »

Recipe | Mediterranean Chickpea Burgers with Stuffed, Oven-roasted Avocados

0

FOR THE BURGERS: 1 15oz can chickpeas (garbanzo beans) 1 egg, beaten. 1 carrot, shredded 1 zuchinni, shredded 1/2 onion, chopped 2 gloves garlic, roughly chopped 1/4 cup sundried tomatoes 1 roasted red pepper 1/2 cup crumbled feta cheese...

Read More »

Recipe | Chiocciole with Garden Veg Sauce

0

This makes approximately 3 servings, depending what you serve it with. 2 cups chiocciole 1/2 onion, chopped 1/2 bell pepper, chopped 3 tomatoes, roughly chopped 2 soy sausages, chopped into half moon shapes 1 1/2-2 cups button mushrooms,...

Read More »

Recipe | Embellished Boxed Mac and Cheese: Recipe 2

2

1 box of your favorite mac and cheese 1 onion, chopped 1/4 cup sun dried tomatoes 1/4 cup roasted red/any color peppers 1 cup frozen broccoli 1 cup frozen peas 1 tomato, chopped 1/2 cup water a couple tbsp fresh basil, roughly chopped a...

Read More »