December 8th, 2016
Roxanne Holland
I love soup. One of the reasons fall and winter are great times of year is that soup is almost always right! Even in Orange County, CA! I love pea and bean soups and have another recipe for Split Pea Soup on the blog but in this version, I use Trader Joe’s 10 Minute Barley in place of the potatoes and leave out some of the seasonings.
When making this soup, it is always about desired consistency. I used 8 cups of water/stock but you can always opt for more or less. It is all up to you and your personal preferences. I recommend starting out with 6 cups and adding more, a little at a time.
This soup can also be made in the crock pot and the dried, split peas can be soaked overnight to cut down on cooking time.
Any questions/comments, please let me know.
ENJOY!
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!
