Hello, plant lovers!! This week I have another delicious dinner for you to make! Let’s get started! I made the sauce for this one first, as it was a little more involved than the rest of the dish. Similar to the vegan pesto, I used cashews that had been soaked in hot water for about a […]
Potatoes & Beans with Cashew Sauce Keep Reading »
We should totally call this Orzo October!! This is one of my favorite soups! Now that fall is here in the Midwest, I’ll be posting a lot of soups. They’re easy to make and re-heat, or even freeze some for later! We will need some vegetables for this soup, those being carrots, onion, celery, baby spinach,
Lemon Orzo Spinach Soup Keep Reading »
Happy Mrs. Monday!! Gonna mix things up a bit now with a more complicated recipe. Also, this is a two-for-one!!! Not only do you get the quinoa and veggies recipe, you get vegan pesto! Let’s start with the pesto! We need raw cashews, garlic, nutritional yeast, basil, lemon juice, a dash of sea salt, chickpeas, and unflavored
Quinoa with Grilled Veggies and Pesto Keep Reading »
Happy Fall! I love the change of seasons here in the Midwest. Beautiful fall colors, chillier weather, pumpkins, and a whole new group of vegetables to choose from!!! This post is more about the bread than the actual meal, although the meal turned out quite delicious! My friend and co-worker (shoutout to SUE!!!) made me
Lemon Broccoli Brussels Sprouts Orzo Keep Reading »
Happy Mrs. Monday!!! This post almost didn’t happen. Mr. FBBQ and I both had a head cold the past couple of weeks. Fall in the Midwest. We are feeling better though! Today’s dish is loosely based on a recipe I found in a friend’s cookbook. I made a lot of changes/additions/substitutions and made
Garlic Herbed Orzo with Grilled Vegetables Keep Reading »
Happy Monday, plant lovers! Today I have a Mrs. Mini for you! This is a super-simple recipe. I ended up making this the first time on a weekend, thinking it would take more time. Now, it’s a go-to weeknight meal! It’s also good cold if you end up with leftovers. You’ll need three things! Potatoes, red beans,
Potato Red Bean Bowl Keep Reading »
Happy Fall everyone!! I’m excited to write this post, as this is one of my favorite go-to recipes! There’s a lot of versatility to this recipe too. I’ve added ingredients from the original recipe to tailor this to my tastes. The main thing I added was the pasta! I’ve been using spinach fettuccine, but there are
Zucchini Chickpea Saute Keep Reading »
Since The Seven Salads of Summer were such a hit, I’m doing an extra eighth one! This one was really fun to make due to all the colors! The original recipe called for apples, clementines, yellow squash, beets, blueberries, and salad greens. Of course, I had to add to that, creating a real rainbow of a
Eat the Rainbow Salad Keep Reading »
We have reached salad number seven! This was another super easy one to make! I had to send Mr. FBBQ out to get me some bulgur. He likes hunting down obscure grains. For those of you that don’t know, bulgur is a type of wheat cereal. It actually reminded me of steel cut oats (texture-wise). This recipe didn’t
Cucumber, Tomato, Bulgur Salad Keep Reading »
Today I am deviating from my normal vegan made-at-home meals to post about the dehydrated meals my friend and I took on our recent backpacking trip to Isle Royale National Park. For anyone that has been backpacking, you know that less is best. You want to go as lightweight as possible, as you are
Taking this Show on the Road! Keep Reading »
