Who doesn’t love spring vegetables, especially when drizzled with our Vegan Hollandaise Sauce. As a simple side, or part of your main dish, these beautifully roasted carrots and asparagus are absolutely delicious. Served warm or eaten cold, spring vegetables require very little prep time and roasting actually brings out the sweetness, something I love. …
Spicy Sweet Potato Ethiopian Stew
Hello my friends, it’s been a while since my last post, however, I’m finally back-on-track and ready to share my vegan adventures from the past 30 days. We’ve had illness, injury, a belated birthday trip to Portland with my two daughters, my husband Bill’s skin cancer diagnosis (with subsequent Mohs surgery) and finally a termite infested…
Southwest Skillet Potatoes
Not sure what to do with those leftover potatoes calling your name in the refrigerator…I have an idea, bust them out and make Southwest Skillet Potatoes! Perfect as a hearty breakfast or served for dinner as a side, either way these babies are delicious. Start with cold baked potatoes, any type will do, and cut into…
Gluten Free Vegan Family Pot Pie
Now that my kids are older and have busy lives of their own, I’ve figured out a way to bring us all together one to two times per month for a new kind of family meal. The bi-monthly family plan (haha!) is officially on the calendar. It might sound crazy, but making family a priority…
Carrot Ginger Soup
As I plan my Easter menu, I’ve decided to include an easy to make Carrot Ginger Soup, perfect as a starter for your holiday meal or can be made as the main event with a nice vegan frittata. Again, as we transition from winter to spring, soups are a delicious balance for those warmer days…
Gluten Free Easter Crumb Cake
As we enter into holy week, I’m reminded of the following excerpt from Mother Teresa’s Meditations from A Simple Path: “Everything is God’s to give and to take away, so share what you’ve been given, and that includes yourself.” I truly believe our real work on this earth is to share our souls via love, compassion…
Pineapple Quinoa Salad
Pseudograins are the name of the game for many folks who seek gluten-free alternatives in the plant-based world. Often thought of as a grain, pseudograins – amaranth, quinoa, teff, & buckwheat – are actually seeds and higher in protein, fiber and trace minerals than most grain. Our Pineapple Quinoa Salad combines Royal Pearl Quinoa, pineapple…
Smashed Potatoes and Cashew Hemp Pesto
As we head into the spring season, I find myself looking forward to longer days, warmer nights and plenty of San Diego sunshine. The only issue I have with the clocks rolling forward an hour is the disruption that takes place in my meal routine. As I work through the day, 5:00 p.m. creeps up…
Semi Raw Rainbow Pad Thai
I’m sure it’s no surprise that my idea of Pad Thai starts with plenty of fresh, organic vegetables giving our Semi Raw Rainbow Pad Thai it’s vivid color and fresh crunch. I absolutely love eating salads (often eating one every day) but get bored with using simple greens, carrots and celery. You get where I’m going with this…
Black Quinoa Pesto Bowls
Gearing up for a busy week? If so, check out my recipe for these easy-to-make Black Quinoa Pesto Bowls. These bowls are full of plant-based protein, essential fatty acids and have become a favorite in the Kelly house. With a nutty base of Organic Black Heirloom Quinoa from Alter Eco Foods, these bowls pack quite the vegan…