Warm Green Peas Salad
This warm green peas salad is easy to make when you run into an assortment of fresh peas and little beans.
This warm green peas salad is easy to make when you run into an assortment of fresh peas and little beans.
This Mexican style bean and rice casserole is an easy option for dinner. I like to put it all together in the backing dish and all I have to do is put it in the oven before serving. It also freezes well so make some extra and have it ready to go.
This no-cheese sauce is a great and easy to make dairy alternative (as long as you have a blender). Just add all the ingredients into you high speed blender and add some water until you reach the desired consistency.
This delicious Moroccan couscous is flavored with raisins, pistachios, fresh mint and parsley. Couscous is generally served with spicy or fruity meat stews, but is really great with many dishes. Think of it like rice.
Jackfruit is a very versatile fruit and can be used as a meat replacer to make your favorite "BBQ Pulled Pork", "Sloppy Joe's" or any other BBQ dish. The jackfruit texture and mild taste makes it a wonderful stand-in for meat.
If you are in the mood for a sweet salad, you should try this carrot salad with raisins. The sage gives it an interesting flavor but do not use too much of it!.
No Cheese in this Mac & Cheeze dish but you will experience a creamy, comforting and flavorful alternative to the dairy options. You've got to try this truly healthy and amazing way to make this traditional comfort food and relive some childhood memories!
Soaking dried fruits in vinegars concentrates their flavor and softens the fruit. These Balsamic Figs are great tossed in salads or served with creamy cashew cheese. For a delicious variation, try using dried apricots and white balsamic.
I love the dressing that is used to make this Asian Sweet Potato Salad. The cilantro is a wonderful source of all kinds of minerals and vitamins to help you with nurturing your liver and detoxing. Just the smell will make you ask for more.
I created these stuffed sweet potatoes as a way to use my leftover cranberry relish. But it is so good, that now I make cranberry relish all year round just so I can make this. Freeze the cranberries when they are in season.