VEGETARIANS EAT MORE THAN LETTUCE
Recently we discovered the above image in our drafts, with no recipe saved alongside it. So, with simply a photo as inspiration, this warm Potato/Tomato casserole was recreated—dare I say, even tastier than before. (And with the loviest aroma!) First: - Take 2 medium onions, slice thin and then into ...
It's just not autumn without some pumpkin pie! Since my sister is dairy-free, we've settled on the following recipe (it's a slight alteration of the one featured on back of the pumpkin puree we use.) It's just sweet enough, while not being too much, and captures the texture and taste of a regular pumpkin ...
(As usual, all main ingredients are organic; this makes a difference in taste.) It's fall, and time for cozy dishes. With its warm depth of flavor and tingly bit of spice, these colorful Indian potatoes and carrots are like an autumnal hug. Tonight I enjoyed them after returning from a walk, which ...
This year I made homemade matzo, from scratch (since we didn't have any) and then made homemade matzo balls. They were delicious! The next day, we turned them into a nice breakfast by slicing them, adding them to browned onions with a bit of butter-flavored coconut oil, and adding some fennel, salt, ...
Today we had only three eggs, but we turned them into a yummy egg salad, which we put on the rest of our homemade bread. We also decided to get inventive, and make potato chips in the oven! We cut them thin, put them on cookie sheets, and baked on a high temperature for a little while. The cooking was ...
