This Easy Vegetarian Breakfast Casserole is perfect for weekends! The prep time is less than 15 minutes and then you just throw it in the oven to bake. Super easy. It is packed full of protein and yummy veggies. Save the leftovers for week day mornings when you are too busy to cook. Individual casserole servings reheat well in the microwave. Sometimes we even freeze single servings and save for another week. To make use a 9x13 casserole dish. Looking for other breakfast ideas? Simple Summer Corn Frittata What’s for Bunch Mini Spring Asparagus Frittata

Tomatoes are fancy y’all. Beautiful ripe summer tomatoes excite me. I wanted to make something more elegant with tomatoes I bought this weekend. There is a restaurant in town, Hot and Hot Fish Club, that is know for it’s stacked tomato Salad. The Hot and Hot Tomato Salad is just one of those iconic dishes that Birmingham is known for. This restaurant will happily accommodate vegetarians. I have enjoyed the seasonal veggie plate there a few times before but the dish they are best known for the Hot and Hot Tomato Salad is not veggie friendly due to bacon, field peas cooked with ham hock, and a buttermilk dressing. So…

Have you ever had the pineapple salsa from Whole Foods? It’s so good I love it! Some times its is too acidic for me to eat much of though. Also since pineapples don’t exactly grow on trees here in Alabama I decided to make some healthy vegan Peach Salsa. Peach Salsa may sound weird but it is light and refreshing. You can make it crazy spicy or with no spice at all. Just adjust how much jalapeño put into your salsa. Chips and Salsa anyone? Yes please. Love Peaches? Check out these recipes: Dairy Free Peaches and Cream Frozen Treats Jerk Seitan Chick’n with Rice and Peas Vegan Peach Upside Down…

You know I love a good salad. Too many people think salad is just lettuce on a plate but it is so much more than than that. A good salad should have layers of flavor and texture. So today I present to you my Buffalo Seitan Salad. We make a batch of basic seitan almost weekly. It has just become part of our weekly meal prep on Sundays. We don’t always have a meal planned for it but Eric always takes his lunch to work so we like to have it around for his lunches. Today we had a little extra so I turned it into buffalo seitan salad. Like things…

These dairy free peaches and cream frozen treats are to die for. I love eating out of tiny little mason jars. I used small eight ounce jars. I call them half jars. They would be super cute at a backyard party or a picnic in the park. Best part is you can make them ahead of time and then just grab them out of the freezer and serve. These vegan treats need to freeze for at least two hours but you can also make them the day before and freeze them overnight. What a perfect summer treat!   Looking for more recipes with peaches? Vegan Peach Upside Down Cake Chick’n…

If you love to grill as much as we do you need to try these seitan kebabs pronto. They are so good! We have have made them twice this week to test and get just right and I could totally eat them again tomorrow. For the skewers we alternated pieces of seitan and cherry tomatoes. The tomatoes are a perfect combination with this. When lightly grilled they are so juicy and will burst open with flavor. We like to serve this over basmati rice or on pita bread to make a wrap. I find that turmeric can be overpowering on its own but the turmeric sauce ties everything together. Eric…

My grandmother used to make an amazing pineapple upside down cake. Maybe thats why I love upside down cake. The name is fun too. There is just something very whimsical about the idea of an upside down cake. I love to use seasonal fruit so it was an easy choice to use peaches for this vegan upside down cake. Alabama is all about Chilton County peaches Georgia may be known as the peach state but here in Alabama we take our peaches pretty serious too. If you are ever driving down I-65 South to the beach look for the giant peach water tower in Clanton. Stop and buy some peaches.…

Eric brought home some fresh eggs this weekend that one of his coworkers had given him. I would never want to raise chickens but I am grateful that we know people who do. When we have extra eggs we make a frittata. I love a frittata! They are so easy to make. It can be the star of an almost effortless meal. Breakfast, Brunch, Lunch, Dinner? I don’t care. Frittata’s are great for any meal of the day. Saturday we bought some juicy looking corn that was pre-shucked (bonus points!) at the local farm stand down the road. So Sunday morning when Eric ask what I wanted for breakfast the answer…

Potato Salad is must for summer BBQs and picnics. It is a classic side dish for any cookout.  Anyone can make vegan potato salad but to add an unexpected twist why not make Buffalo Potato Salad. I love this recipe because it adds and extra layer of flavor with out going too crazy spicy. But hey if you love buffalo sauce feel free to add more. Don’t let me stop you from making your Buffalo Potato Salad as hot as a Southern summer.