My dear friend gifted me with some amazing zucchini this past weekend. I started thinking of some culinary opportunities. The original options of stir-fry, zucchini bread and ratatouille came to mind but I wanted something extraordinary.
A casserole, perhaps, but something with a Mexican flavor. This came together in a matter of minutes and I hope you enjoy it as much as we did.
You can add your own flair by topping it with fresh avocado slices, cilantro or simply a dash of lime juice.
ENJOY!
My mom used to make a Chocolate Amaretto Cake when I was young but I have not been able to veganize it…until now.
I searched the web for some vegan chocolate cake recipes and combined the best ingredients from my mom’s recipe, my ideas, and a few variations I found online.
Even though I am not a huge fan of chocolate, this cake is ridiculously moist and delish!
Pairing it with the chunky peanut butter frosting makes it even more delightful.
ENJOY!
Not everyone loves eggplant, also known as aubergine, but this version is a crowd favorite.
The smoky taste of the grilled eggplant along with the lemony pasta makes this dish deliciously light and satisfying.
The skin on the grilled eggplant should start to shrivel and the shape soften. Be sure to test for doneness by poking with a fork or knife.
When sauteing mushrooms, remember to cook over a medium-high heat, turning often, and do not salt! if you don’t like mushrooms…this dish works great without them.
NOTE: If you don’t like mushrooms…this dish works great without them.
ENJOY!
Hi, I'm Roxanne.
Thanks for stopping by and welcome to my site.
My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.
Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.
XOXO
