-
Vegan Lentil and Mushroom Shepherd’s Pie
This is the perfect recipe to make on a lazy Sunday afternoon when you have plenty of time. This is NOT the type of recipe to make on a hectic Monday evening. It requires quite a bit of prep work and has to cook for about an hour between the stove and the oven. But I just HAD to share it because it is so delicious but also sooo healthy. Both my kids loved it . . . I know, shocker! And my son hates mushrooms. All the flavors and textures just blend together so perfectly into the beautiful mess that is this vegan, protein packed deliciousness (those words do not even…
-
Spaghetti Squash and Balsamic Beans
This has to be one of my ALL TIME favorite meals. The sweet of the red pepper and spaghetti squash paired with the salty beans and sour from the balsamic dressing is the absolute perfect blend of flavors. I’m obsessed. I know it sounds weird at first. I didn’t think I would even like it, and now I make it all winter long and I have been for years. I love spaghetti squash, especially when its roasted to a beautiful golden brown. And it’s so simple to just throw it in the oven and pour on some pasta sauce and have an easy vegetarian meal with very little work on…
-
Red Chard with Cashew Sauce
Remember in Elf when Will Farrell puts maple syrup on spaghetti? I’ve been there, putting maple syrup on almost anything to get my kids to eat it. It works too, although it’s not my preferred method. This sauce is one idea I’ve come up with to get my kids to eat healthy veggies without using maple syrup. The raw cashews make a delicious sweet sauce with just the right amount of salt that masks the flavor of chard really well. I have so many tricks to get my kids to eat leafy greens. I blend them up in smoothies and eggs, I hide them in spaghetti sauce, I chop them…
