You can tell just by looking that this dish is beautiful, but you’ll have to taste it to know it’s just as delicious as it looks! Yellow sweet potatoes mashed into yumminess with red and golden beets, twice baked, and topped with a vegan horseradish cream sauce!
Corned jackfruit, grated potatoes, onion, bell pepper, and a little parsley. This dish is both delicious and filling, making it a perfect vegan breakfast! A couple weeks ago my son, Justice, suggested I add some more breakfast choices on the blog. I make a big brunch on Sundays, and I think that’s something he loves.Read more
Mushrooms, lasagna, and creamy stroganoff sauce — you can’t go wrong with that! Especially when it’s not only vegan, but gluten free as well! I’ve been dreaming of this lasagna for a very long time. The restaurant I worked at many years ago, which I’ve talked about before, would sometimes serve a mushroom stroganoff lasagnaRead more
With artichoke hearts, garlic, and fresh dill, you’ll love these delicious Artichoke Vegeta-Balls! Great over a vegan Alfredo with spaghetti squash or gluten-free pasta, on top of salad, or even as a snack dipped into my Cucumber & Lemon Aioli! Ready in under an hour, these are a must try! I can’t remember what I wasRead more
