As much as I try to menu plan and bulk cook, sometimes we eat items faster than I intended and I wind up rushing to put food on the table. It happened this week! I ran to the fridge to find that I had some odds and ends and I needed to get supper ready … Read moreColorful Broccoli Black Bean Fiesta Salad
I was recently hankering for the smooth, creamy taste of alfredo sauce. But, as we all know, that particular sauce is generally loaded with butter, heavy cream, and parmesan cheese. This is not the fare of vegans, like me. So, I set out to create a sauce, full of flavor, but with none of the … Read moreLemony White Bean Alfredo Sauce (Vegan)
I will admit to you that spaghetti squash was a bit of an enigma to me when I first got it several years ago in a CSA box. I have tried it several ways and grown to like and appreciate its “spaghetti-like” interior. Today, I wanted to create a new way to use this versatile … Read moreSpaghetti Squash Fritters (No-Oil/Vegan)
It is fall and that means a plenitude of winter squash. They come in all sorts of shapes and sizes, but they are all delicious! I adore mac-n-cheese, but I’ve given up dairy. One day, while gazing at the rich orange color of butternut squash, I realized that it would look just like cheese sauce … Read moreCreamy Vegan Winter Squash Sauce
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)
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
It’s time for my world famous chickpea soup. Okay, maybe regionally famous? Truthfully, I have served this soup to many friends and relatives who would categorize themselves as meat eaters. Nearly every single one of them has given this soup two enthusiastic thumbs up! I created this recipe probably 20 years ago. I love the … Read moreNutritious and Flavorful Vegan Chickpea Soup
A few years ago, I set out to recreate a childhood favorite, fried zucchini chips, sans the oil. Like most Americans, I am watching my waistline and avoiding excess calories wherever and whenever possible. That’s why the invention of the air fryer was like manna from heaven. The ability to achieve the crispy golden taste … Read moreQuick and Easy Zucchini Chips in the Air Fryer
It’s been a stressful day (or week – or month) and we are all in the same boat. We want great, big, steaming bowls of creamy comfort food. If you want ultimate satisfaction without dairy or wheat, then try this plant-based version on mac-n-cheese. It contains no cholesterol or dairy, and yet, my boys were … Read morePlant-based, Dairy-free, Zucchini “Mac-n-Cheese”
As a mother, nothing has given me greater pleasure than teaching my sons to cook. We have spent many a pleasant hour, creating together in the kitchen. A few years ago, while cutting zucchini for baked breaded zucchini, my son (who was 13 at the time) noticed that we had some left over slices. He … Read moreQuick and Easy Baked Vegan Zucchini Casserole