Archive For The “Vegan/Lenten” Category
photo from BudgetBytes I adapted this recipe from Budget Bytes and it turned out great! Easy Garlic Noodles 12 oz whole wheat angel hair pasta 1/3 cup margarine 4 Tbsp minced garlic 1 bunch green onions, thinly sliced, set aside 2 Tbsp 4 tsp soy sauce 4 Tbsp raw sugar 2 tsp vegetable or sesame [...]
I threw these together this morning on a whim. The recipe is simple! 2 bags of muffin mix (I used Martha White Whole Wheat Blueberry, but I’m sure lots of other varieties would work) 1 small can pumpkin purée 1/2 cup water Mix it all together until smooth. Bake at 350• for about 13-15 minutes. [...]
Collard Green Pesto Ingredients 2-3 Tbsp olive oil 1 small green onion, chopped 2 garlic stems, chopped 1/2 cup hazelnuts, chopped 3 Tbsp dried parsley or more is fresh 4 cups collard greens, chopped 2-3 garlic cloves 1/2 cup parmesan cheese (I used a soy cheese) 1 cup olive oil salt & pepper, to taste [...]
Last week, my hubby purchased a chest freezer for us. I’ve been wanting one for a long while and have been watching craigslist for a good deal. But I ended up finding one at Lowe’s that I was able to get with free delivery, $10 off, and 2% back with ebates; it ended up being [...]
The kids loved this- Spunky even had seconds! Broccoli Pesto with Farfalle (adapted from Vegetarian Times Magazine) Time: 25-30 minutes Serves 4-6 Ingredients 2 cups broccoli, cooked until tender 8 Tbsp hazelnuts, toasted and chopped 1 Tbsp lemon juice 2 Tbsp dried parsley 5 garlic cloves 1/2 cup oil (plus more to achieve desired consistency) [...]
We are only a little more than a week into Lent, and I’ve already had a difficult time staying with my menu plan. I definitely haven’t failed, but there have been days when I could have done better. Last night I made several “firsts”: Asparagus Risotto, whole wheat artisan bread and green beans prepared in [...]
