November 19, 2018

What I really enjoyed about the preparation of this dish was taking the time to engage in a process of reverence and care for the squash roast. I like to do this as much as possible when I cook, but it's not always feasible in our busy world. But, especially when I am...

October 17, 2018

Orrechiette with Saffron Sage Cream Sauce with Cremini Walnut Meaty Crumble

Today is National Pasta Day. I was raised first generation American from Italian immigrants, so, quite honestly, every day was national pasta day in our home. Several course meals is typical in...

September 7, 2018

Vegan burgers are the big buzz right now and food developers are doing a great job convincing meat eaters that vegan burgers can meet the look, taste and comfort of a traditional burger made from a cow. And for this, I am happy. We celebrate everyone and all creating a...

July 9, 2018

Thick, hearty, nutritious and easy to prepare!

This combination of oats, coconut flour, chia, psyllium and flax in this recipe converts the traditional pancake to a nutritiously rich profile that is smarter in carbs, higher in fiber and protein, lower on the glycemic in...

March 18, 2018

Olive oil and gluten free flour make for an especially great baking partnership, in my opinion, offering a wonderfully moist and light cake with a deep rich flavor. Unlike most gluten free baking, this cake remains moist for days after baking, too. Traditionally, olive...

December 26, 2017

Gnocchi was one of my favorite meals growing up. My parents were born and raised in Italy. One of my grandfather's was a potato farmer and the other was a grain and bean farmer so gnocchi was a staple meal in their homes too.

I learned how to make gnocchi quit...

July 19, 2017

This is one of my favorite meals to make and again, it's a recipe from my Italian heritage that I converted to vegan. The combination of lentils and cauliflower offer this recipe the flavor and mouthful feel that any typical Bolognese offers.

It boasts 150 grams of prot...

July 2, 2017

Portobello is a wonderful meat substitute and truly can be called the steak to the vegetarian world! It is a large cremini mushroom. It is thick, hearty and has a tough texture so it does not fall apart. Portobello's have a satisfying strong flavor. 

Today, I...