Lemony Sugar Snap Peas Over Rice (Vegan/No Oil)

This recipe was designed by my son, Daniel and inspired by a comment left by Marybeth over at Making Cents of It All.She mentioned that she loves sugar snap peas sauteed with garlic and olive oil. That got our creative juices flowing. Daniel and I made some alterations and threw it all over brown rice, creating … Read moreLemony Sugar Snap Peas Over Rice (Vegan/No Oil)

Scalloped, Riced Broccoli Casserole (Vegan, Dairy Free)

This recipe was born out of an absolutely fantastic deal that I scored on organic broccoli. I bought eight bunches of organic broccoli for $1.00 per bunch from my favorite local ethnic store! That’s not a misprint. I got a screamin’ good deal. So, I set out to make sure I used it or froze … Read moreScalloped, Riced Broccoli Casserole (Vegan, Dairy Free)

Chunky Kuri Squash Marinara Sauce (Vegan, No-Oil)

Last year, I got a ridiculously good deal on a huge box of kuri squash. There were about thirty small squash in a box for $10!  I cooked and experimented with kuri squash for weeks. One night, I needed something quick for supper. I had some cooked squash in the fridge and a few other … Read moreChunky Kuri Squash Marinara Sauce (Vegan, No-Oil)

How to Freeze and Cook with Kousa Squash

Kousa, a short, wide Middle Eastern squash, is the perfect size for stuffing. It is sometimes called Lebanese squash, Mexican zucchini, or gray zucchini and sports spelling variations like: coosa, cusa, or kusa. Whatever you call it, kousa squash is a true delight. Although generally treated as a vegetable, kousa squash is actually the swollen … Read moreHow to Freeze and Cook with Kousa Squash