Organic jumbo pasta shells were on sale. As the mother of seven precious little monsters, I rarely pass up a good sale, so I grabbed a couple boxes, and shoved them into my pantry, thinking I'd dream up something to stuff them with, later.
"Later," it turns out, is about two months after purchase. No matter... These were divine!
Vegan "Cheese" Stuffed Shells
1 - 12 oz. package jumbo Read original post
Is your pantry full of hard-to-pronounce ingredients like xanthan gum, agar agar and agave?
Yeah... Mine, neither.
That doesn't stop me from creating delicious vegan desserts with "regular" ingredients which can be found at most major grocery stores, and I've put the recipes together in a sweet vegan cookbook, co-authored with international best-selling author William Maltese.
It was just Read original post
Sometimes, you can't improve on a classic. But sometimes... sometimes there's a little room for improvement.
Such is the case with the classic 3-bean salad offered up at delis, picnics, potlucks and salad bars across the nation. Sure, three beans is fine, but -- five beans are better!
1 - 15 oz. can dark red kidney beans
1 - 15 oz. can butter beans
1 - 15 oz. can garbanzo beans
1 - 14.5 Read original post
These cold winter days are really prompting me to seek out comfort foods, like hot soups, casseroles and sinful fried things. Oh, and cheese... lots and lots of cheese. I basically want to make myself a cheese sandwich, pour myself a cheese cocktail, and settle into a toasty cheese bath, but... Oh. Yeah... I'm vegan. *frowny face*
ENTER: VEGAN CHEESE SUPERHERO (who, by the way, looks awesome Read original post
Happy Vegan MoFo!
It was a busy, busy week, followed by a busy, busy weekend. Somewhere in the chaos, I'd forgotten I'd signed up to make treats for the elementary school carnival. Yikes!
In a panic, I threw open the cupboards and pantry, scrambling to assemble the ingredients for my almost-famous Derby Gurlz Double Mocha Mini-Cupcakes with Coconut Almond Cream Cheese Frosting.
Now, the Read original post