It’s that time of the year, where some of the freshest, most delicious produce is available in your local grocery store. One the tastiest and most plentiful Spring vegetables, asparagus is a favorite. In lieu of the traditional (and frankly, boring) lettuce-based salad, I’ve made a delicious and super quick salad with fresh asparagus as the star ingredient. Continue reading
recipe
Recipe testing: Mad Mushroom Burger
Just spent the past four hours or so, creating a vegetarian (and easily made vegan) mushroom burger. The recipe is not 100% perfect, but I thought I’d share what I’ve developed so far (it’s pretty damn tasty): Continue reading
Treat Yo’ Self Thursday #14, Low-Key Leftover Mashed Potato Gnocchi
Remember those mashed potatoes you made for that roast this past weekend? The mashed potatoes that are now sitting in a large tupperware container in your fridge because you made way too much? You could just reheat it and eat the same mashed potatoes for the rest of the week, but we all know by Wednesday you’ll be sick of that side dish, and it’ll end up in the trash.
Well, now you can stop throwing out all of those leftover mashed potatoes (or any leftover cooked potatoes for that matter) and make a meal that will transform those spuds into delicious gnocchi. Continue reading
Treat Yo’ Self Thursday #12, My Mylkshake Brings All the Vegans to the Yard
Rich, creamy and just the right amount of sweetness, milkshakes are a classic warm (and cold) weather treat. The problem is, milkshakes are chock full of sugar and unhealthy fat. Plus, those who can’t eat dairy or don’t by choice, can’t enjoy a milkshake. Until now.
By playing mad food scientist (as I often do), I have made a fantastic, vegan mylkshake that rivals any traditional dairy based shake. Seriously, it is so good.
I give you… Continue reading
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