November 28th, 2016
Roxanne Holland
Veggie burgers are not just for summer. This recipe is perfect for this time of year because they are best cooked on a stove top. They are also healthier than most vegan burgers I have tried because of the beans and quinoa.
I recommend serving alongside fresh veggies. Also, use any leftovers the next day on top of a salad for a crunchy-satisfying meal.
I also like to serve mine with a slice of Chao Cheese, tomato and a simple sauce made with 1/2 cup Follow Your Heart Pesto Vegenaise and 1/4 cup Sriracha.
ENJOY!
November 18th, 2016
Roxanne Holland
OK, here’s the deal. One of my favorite cheat foods when I lived in Florida and worked for Walt Disney World was Bennigan’s Broccoli Bites. Thanks to my discovery of the amazing plant-based Cool Foods Vegi Bacon, I decided to recreate the decadent delights. In an attempt to keep them somewhat healthier, this version is not fried, however feel free to fry away.
You can use any kind of dipping sauce, just experiment with what you like. Or, simply buy a bottle of Follow Your Heart Reduced Fat Vegan Ranch Dressing.
I made these for dinner alongside dressed tomatoes but they are also great as an appetizer.
ENJOY!
November 16th, 2016
Roxanne Holland
My husband loves pot pies. Any time I had to go out of town and he was left in the kitchen to fend for himself. Marie Callendar’s pot pie was always on his menu of defrost, heat and eat.
Thankfully, we have come a long way and I created this one-dish sensation that is completely satisfying without the chicken or preservatives.
You can substitute any vegetables in place of the squash, green beans and broccoli. It just so happened that these were the ones I had in the refrigerator.
ENJOY!
