Cooking the squash for the recipe takes a little time: forty-five minutes, give or take. But it’s a totally hands-off process, and while the squash... Read More
Soy Free
I don’t dislike mushrooms, but I also don’t rely on them nearly as much as I do other vegetables. Mostly, they need to appear in... Read More
Ingredients 8 ounces pasta of choice 2 teaspoons olive oil, or a few tablespoons vegetable broth 10 ounces sliced mushrooms (button, portobello, or cremini) 2... Read More
These cookies are the best of both worlds: sweet, chewy, and studded with dark chocolate, yet also created with One Degree Sprouted Spelt Flour and... Read More
What you do with the lentils? That can absolutely qualify as a non-recipe recipe. I made these over a month ago (I’ve just been really... Read More
Anyway, moving to the topic of food, this is a recipe that I made over the weekend, so that I’d have it for Jan 1... Read More
I’ve made a lot of vegan cheese sauces and mac n’ cheese sauces in my day. I’d venture to say that this is my... Read More
To be honest, I made this cake because it’s something I’ve wanted to make for a while now and for the following reasons: Cake is... Read More
This dish isn’t quite pasta salad, and it isn’t quite a traditional pasta, either: it’s something in between. The vegetables get roasted as you’d roast... Read More
I made these over the weekend, and I still can’t believe how easy they were. I got my inspiration from an Ina Garten recipe, using... Read More