Trying to experiment with more vegan recipes and we like this one because the sauce is so thick. We used our Vitamix to get the sauce smooth but a food processor would work too. For this recipe you need: Cooked pasta  1 shallot chopped 1 clove garlic chopped  1/2 tbsp olive oil 1/2 cup frozen petite peas 1 cup cashews  3/4 cup soymilk 1 tbsp fresh basil (plus a little more for garnish on top) 1/2 cup arugula lettuce salt and pepper  While your pasta is cooking you can make the sauce. In the blender combine the cashews, soy milk, basil, and arugula. Blend until smooth then add salt and…

This is a simple pasta and salad that uses a lot of fresh ingredients. Its very quick and easy to make. We also served it with bruschetta to take advantage of local tomatoes and basil in season. For the salad dressing: 1 cup blackberries  1/4 cup extra light olive oil 1/4 balsamic vinegar  We blended these three ingredients in the vitamix to make the dressing and also topped the salad with pumpkin seeds and crumbled blue cheese. For the pasta: 2 shallots chopped 1 clove of garlic chopped 2 cups of chanterelle mushrooms 1 bunch of asparagus diced  1 tbsp olive oil 2 tbsp blue cheese  1 tbsp butter bow tie…

We can’t eat like this every weekend but once every couple of months we like to make a big southern style Sunday dinner. Green Bean Casserole isn’t just for holidays. A friend at my office gave me a mess load of green beans fresh from the garden so this is what we decided to do with the extra greenbeans. To make this Green Bean Casserole you need: 4 cups prepared green beans 1 white onion chopped 8 oz mushrooms chopped 1 tea sp garlic powder 1 tea sp onion powder 1/4 tea sp dried basil 1/2 cup fat free sour cream 2 tbsp butter 1 cup milk 1 cup chicken…

Yesterday I was on Pinterest and I saw this amazing looking pesto pizza and then I turned to Eric and told him I figured out what we were having for dinner. Sometimes I am guilty of this I just pin things like crazy and don’t always click through the image to the website. I used Baker by Nature’s pizza photo for inspiration last night but this morning when I did click through the pin (http://bakerbynature.com/summertime-pesto-pizza-skinny-vegan-dairy-free/) I was pleasantly surprised to find a new blog I want to follow. She is not vegan but some of her recipes are and that’s always nice to see. Last night was the first time…

I heard a local bar in town was serving boiled peanut hummus and I thought what a great idea. So when I saw raw peanuts in the produce section this week I grabbed them. We have shared our recipe for boiled peanuts before but here is the link incase you need it. To make the hummus you need to shell enough boiled peanuts to yield 2 cups of nuts. Then combine the peanuts with 1/4 cup of olive oil and blend in the food processor until smooth.  

So the other day we made this monster calzone. It was just huge. We split it and it was still way too much food but it was really good. Publix has pre-made pizza dough in their bakery section. That’s what we used for our dough because its easy to work with. To make this you need: 1/2 cup chopped green olives 1/2 cup chopped black olives 1 clove chopped garlic 1 tbsp olive oil dash of salt and pepper 1 cup chopped ham style seitan (optional) 1/2 cup shredded mozzarella pizza dough 1 cup pizza sauce for dipping Mix together all of the olives, garlic, and olive oil. Add salt…

This Cornbread Salad is a simple salad we made recently and wanted to share. It has grated cauliflower, grated carrot, and a little shredded cheddar cheese on it. We also added thinly sliced mushrooms. The dressing is honey mustard. Just combine equal parts brown mustard and local honey with a dash of white vinegar and mix well. Then to act as croutons we made sweet cornbread in mini muffin tins.