Aka, the easiest throw-together appetizer. This is my kinda dish. I love mushrooms, and I love them even more when they're stuffed with pesto. Give them a try! They're seriously easy to make.
I'll eat the eggs from my parent's backyard (they have chickens that roam the acre). When the chickens lay and they don't decide to sit on the eggs, the eggs are then gathered. I'm totally fine with eating those eggs. Store bought eggs? Never in a million years. There are so many reasons why- ethically, nutritionally, environmentally, you name it and I can give you a good run down on the "why's and why nots". Or just read the book Eating Animals or The Food Revolution, both of which I highly recommend. It's so crucial that we make informed decisions in regards to our health and our food purchases- I'm not saying you have to take on some strict dietary restrictions, but I am saying it is your responsibility to make informed decisions. Anyways, I'm straying from the topic here- I made this incredible quiche for my mom's birthday, but I ended up using sprouted tofu instead of the eggs because their lazy chickens haven't laid an egg in over a month! I've always sort of turned a shoulder to the idea of a tofu quiche because it just seemed so lackluster. But turns out it was seriously incredible, with an eggy consistency, and just overall delicious. I'm actually going to eat the last bit of it for breakfast this morning once I finish this post.
It's about time I finally got a picture of this dip so I could blog about it! My family has been making this delicious stuff ever since I can remember it. Bring it to any occasion or holiday party and you'll see for yourself why it was so hard for me to snap a pic before it was devoured!
Pheww, that's a mouth full! This a great dish simply because you can modify it to accommodate whatever vegetables you currently have in your fridge/freezer. In it's original form it has both savory and smokey notes with sweetness from the pesto. It's a winner, hands down.
This dish is lovely. It is so simple to make and is delicious in the most delicate way. Make this for brunch- you’re so going to love it! It would be genius to serve this along side a fresh arugula salad with baby tomatoes and some roasted kale sprouts, as pictured below.
I'm addicted to these green beans lately, a simple green bean saute with garlic and nutritional yeast- something way too obvious for me to pair by myself. My boyfriend likes to pretend he doesn't cook but he's extremely intuitive in the kitchen and this dish is all his.
I loved these the first time I made them, and the second, and the third. A girlfriend of mine sent me this recipe and I loved it from the moment they were pulled from the oven. They're ridiculously easy and a little zestier than just roasting the asparagus plain, which by the way is still amazing. Some veggies are so delicious they really don't need much help.
Recipes that take no time at all and have limited ingredients always catch my eye first. Sometimes they're too good to be true and ultimately lack a flavor profile. Other times, like with this soup, it turns out to be a magical combination. Simple but delicious.
I love me some mashed potatoes but sometimes they're just a little too heavy. The solution? Cauliflower Mash. It tastes like mashed potatoes, oddly enough, but is lighter and fluffier so you won't feel like you swallowed a lead truck after eating a hefty portion of this.
The first time I made these I used jalapeno peppers, in which I nearly killed the people I was serving. Our mouths and stomachs were on fire. But the stuffing was phenomenal. I made a mental note to swap out the jalapenos for poblanos the next time I were to make these. Not long after one of my dearest friends moved across the country to pursue greener pastures so we threw a going away potluck to send him off right. Surprisingly he requested these stuffed peppers, giving me a chance to test out my poblano theory. They turned out to be the talk of the potluck as they were beyond delicious.
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