Credit for this idea goes to the wonderful heath coach and amazing cook Leslie Neri who posted some pictures of a similar dish on her Facebook page and made me need to make it! We’ve been getting many grape tomatoes in our CSA share this year, and no one in my family, except me, is really big on uncooked tomatoes. So, they sit until I think of something to make with them. I was getting behind when a Facebook post sparked this idea to roast them up and make pesto. Happily for me, that week’s CSA share also contained fresh basil, … Continue reading
For some reason, fried food, biscuits, green beans, and pickles remind me of the country. So, a combo of those things makes for a yummy dinner! Easy dill pickles. Breaded vegan eggplant, made with Panko crumbs. BISCUITS! Roasted long hots (tossed in olive oil, sprinkled with sea salt, roasted in oven) Added some steamed fresh green beans, preserves, and vegan butter for a delicious dinner!
Based on a recipe from VeganSociety.com Ingredients 1/2 cup vegan margarine 3/4 cup brown sugar 1 can pineapple slices 4 cups all-purpose flour 2 cups raw sugar 3 teaspoons baking powder 3/4 teaspoon salt 3/4 cup canola oil 1 3/4 cup soy milk 2 teaspoon vanilla extract 3/4 cup unsweetened applesauce Process Preheat the oven to 350°F. In a small pot melt the margarine and add the brown sugar. Stir over low heat until the sugar mostly dissolves. Remove from the heat and set aside. Pour the melted margarine and sugar mixture into the bottom of a prepared … Continue reading