Fiesta Bowl
I’ve had this dish for breakfast, lunch and dinner — it’s just that good. Warm, spicy beans are topped with soft polenta, creamy avacado and chopped salsa. Tons of flavor and even more nutrients packed into each bite.
Gourmet Veggie Pizza
I’ve always been a fan of pizza, but this particular pizza stands apart from all the rest. Here are the top 5 reasons that this pizza rocks: 1) It has pizza sauce baked into the crust — how cool is that? 2) You don’t have to wait for the dough to rise — saves time that can be used to eat more pizza. 3) It has pesto on it — pesto makes everything taste good. 4) The toppings are fun to arrange like decorations on a cake — if you’re into that (and I am). 5) It is bursting with delicious flavor — need I say more? Now go make some pizza!
Gingerbread Waffles with Spiced Apple Topping
These waffles are a fun way to infuse the holidays into your breakfast. The delicious aroma of ginger, cloves and cinnamon will have you salivating! This recipe was inspired by Isa Chandra Moskowitz’s recipe in Vegan Brunch, and the apple topping was my contribution.
Tangy & Tender Asparagus
Fresh squeezed lime gives this asparagus dish a refreshing kick. This recipe only takes 15 minutes, perfect for weekday dinners.
Meaty Mac & Cheese
Here is yet another version of the kid’s favorite meal. (Well, they never get sick of eating it, so I have to come up with new ways to prepare it!) Those ‘meat’ pieces are actually Amy’s Organic California Veggie Burger.
Veggie Mac & Cheese
I used to cringe when my kids ate traditional mac & cheese, as I wondered what the nutritionally devoid meal was doing to their health. Not with this recipe! It’s dairy-free, and has butternut squash in the sauce with chopped veggies on top. It’s great to see the kids chow down on so many veggies with enthusiasm!
Classic Vegan Mac & Cheese
My kids love mac ‘n cheese, it was the one thing they really missed when we became vegan. I came across this vegan version in Neal Barnard, M.D.’s book, Breaking the Food Seduction, and the kids are happy once again! I’ve modified the recipe over time, this is the version that we like most.
Paradise Cupcakes
I tried this recipe based on the gorgeous picture in Isa Chandra Moskowitz’s book Vegan Cupcakes Take Over the World, fully expecting them to look better than they tasted. Boy was I wrong! The tangy sweet lime flavor of both the frosting and the cake is amazing! These are my new favorite cupcakes.
Banana Shake
I came up with this one when my 4 yr old came down with a fever and needed something cold and comforting. This banana shake did the job, and even worked in a sippy cup!
Raw Oats
I’m letting you in on a little family secret here…we eat these raw oats for breakfast every weekday. My husband came up with the recipe one day and we all took such a liking to it that our cereal cupboard now holds an abundance of raw oats, golden raisins and nothing more.
I love how this dish doesn’t have any added sugar or sweeteners, like almost all dry cereals. Unsweetened rice milk and raisins add more than enough sweetness to make even picky eaters happy.
