Roasted Harvest Vegetables

Roasted Harvest Vegetables are a great side dish to make ahead of time, and add them to a variety of dishes.  Your salads, pasta dishes and rice dishes are immediately better with the addition of roasted vegetables.  To whip up an easy side dish, I used frozen organic harvest vegetables consisting of sweet potatoes, red onions, parsnips, yellow carrots and orange carrots.  Drizzle with olive oil, maple syrup,  granulated garlic, salt and pepper and grill, or if you prefer, bake.  Yum. Vegan, gluten free, dairy free.

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Black Bean Pasta Bowl

Black Bean Pasta Bowl.  This pasta bowl can be on your table in less than thirty minutes, and only requires 4 ingredients.  Who doesn’t love that when time is short, and everyone is hungry?  In my opinion, the black bean pasta is superior to wheat pasta because it packs 14 grams of protein and 15 grams of fiber in every serving.  When you add vegetables, you have a completely nutritionally balanced meal with the bonus of great flavor.  Vegan, gluten free, dairy free.

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Instant Pot MexiCali Quinoa

Instant Pot MexiCali Quinoa.  This delicious dish combines Mexican flavors with chipotle seasoning for a tasty, filling, satisfying meal.  When you prepare the ingredients in the Instant Pot, you will be enjoying this good stuff in less than 30 minutes.  This will definitely be a crowd favorite that you will make again and again.  Vegan, gluten free, dairy free.

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Creamed Spinach Eggs

Creamed Spinach Eggs is the perfect meal for breakfast, brunch, or for any time of the day.  Start with a basic garlic white sauce, add fresh spinach, eggs and top with vegan parmesan.  This delicious, creamy vegetable dish is easy, quick, and most importantly, uses ingredients that you probably have already.  This dish is ready in 1 hour, and is vegetarian, gluten free and dairy free.

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