The roasted peppers and roasted asparagus recipes are adapted from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.
Walnuts and pecans, combined with mashed chickpeas and Italian-style flavorings, make for an easy and surprisingly realistic “meatball!” Serve this Spaghetti and Vegan “Meatballs” dish with a green salad and whole grain garlic bread and you have a yummy, kiddo-friendly…
These three Pasta Impostors will wake up your supper table with vibrant textures and flavors that are both vegan and gluten-free! Featuring summer squash “capellini,” zucchini “fettuccini,” and carrot “noodles,” all topped with delicious sauces, this trio of “pasta” dishes…
