Rosemary Red Soup (Feeding the Whole Family)

Oh my!  How gorgeous is the color of this soup?! This is another fantastic recipe from the cookbook Feeding the Whole Family by Cynthia Lair.  It is a red lentil soup that also contains beets, carrots, onions, and rosemary…a perfect winter combination.  I made this for the first time tonight and it was a hit…

Continue Reading

Christmas, Scones, and New Year’s Resolutions

I hope all of you who celebrate had a wonderful Christmas!  We had a lovely time visiting with relatives and feasting on wonderful food.  I contributed some sauteed kale with dried cranberries (red and green, of course!), homemade cranberry sauce with apples, a tofu swiss chard quiche, and my homestyle vegan pumpkin pie. I was…

Continue Reading

The Joy of Vegan Baking: Blueberry Lemon Muffins

The kids are off school this week so we have time for lovely, slow breakfasts at 10 am!  This morning I turned to one of my favorite cookbooks, The Joy of Vegan Baking, by Colleen Patrick Goudreau.  If you’re unsure of how to make vegan desserts and baked goods, this is the quintessential book to…

Continue Reading

Vegan Macaroni and “Cheese”

I think every vegan chef has their own special version of macaroni and cheese, especially those of us with little ones! This version is largely based off of the one in Vegan Vittles but I’ve tampered with it quite a bit.  My kids like this every bit as much as they used to like the…

Continue Reading

Vegan Spinach Lasagna

I’ve always loved lasagna – especially spinach lasagna with lots of ricotta cheese.  Thankfully, since becoming vegan I’ve discovered that tofu can be transformed into a delicious ricotta, and Vegan Gourmet mozzarella works perfectly to top everything off! Ingredients: 8 oz oven-ready lasagna noodles*, or 12 prepared noodles Tofu Ricotta: 1 lb firm or extra…

Continue Reading