My favorite veggie to cook with in spring is...asparagus! Asparagus is one of the first crops of spring. I love asparagus served roasted or lightly steamed and it makes the perfect vegetable side dish for any spring meal!
Here is my delicious Mother’s Day Menu to prepare and share this weekend! This elegant, four-course meal is filled with great taste and features my crowd-pleasing recipes that’ll impress everyone you are are cooking for this Sunday!
Cooking with Herbs and Spices
Cooking with both fresh and dried herbs adds flavor to your recipes, while often adding desirable health properties too. I incorporate fresh or dried herbs and spices daily in my recipes. I sometimes even use herbs and spices when cooking breakfast! Give it a try and you’ll be glad you did. Read More...
Here’s an easy way to incorporate a bit of spice into a quick to prepare, tasty casserole!
Molasses Two-Bean Bake (Low fat Cooking)
Makes 3 to 4 servings
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans, rinsed and drained
2 medium sweet onions, chopped
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne (more or less, to taste)
1 heaping tablespoon blackstrap molasses
1/4 cup organic catsup
1/4 teaspoon salt
Preheat oven to 375 degrees F. Place all of the ingredients into a large mixing bowl. Toss to combine. Pour into a medium casserole. Cover and bake for 45 minutes to 1 hour.
Serve with crusty bread, quinoa or brown rice on the side. A crisp green salad or steamed green vegetables such as broccoli or asparagus makes a nice side dish for this casserole too!
One of the first questions you may ask yourself when you are adopting a plant-based diet is: “What can I order from the menu at my favorite restaurant?” Good question. Here are a few helpful tips.
Mushrooms are yummy. Mushrooms are versatile. Mushrooms are nutritional powerhouses. Mushrooms can even be economical! Well, you get the picture… I love mushrooms.
