Ceviche Tostadas are one of my favorite things, but being vegan for a month means I can’t have fish. Fortunately, I had already come up with a recipe for cauliflower ceviche which was liked by everyone in the family. Granted, Baker’s Man complained that I shouldn’t call it ceviche because there was no fish or shrimp in the recipe. I solved that problem when I prepared these Ceviche Tostadas by telling him that we were having tostadas with cauliflower salad on top. He willingly ate them without complaint because there was no expectation of seafood in the mix. I call […]
This Creamy Tomato Sauce is one of my new favorites, and I’m looking forward to making this more often during the summer months when I have an abundance of fresh tomatoes available to me. Unlike most of my tomato sauce recipes, this one starts with fresh cherry tomatoes as the base for the sauce. This recipe is something that I have made before, but I’ve never made a vegan version of it until today. I was worried that I would miss the cream and the cheese in the recipe, but these concerns were unwarranted. This version of Creamy Tomato Sauce […]
Vegan Steak and Potato Foil Pouches is not a typo, though it is a strange name for a recipe post. This all began when Bus Boy asked me if I could make garlic steak and potato foil packs for dinner. I told him they weren’t vegan, and he politely asked me if I could please, Please, PLEASE, make them vegan. How could I refuse my firstborn? I had to make them vegan for him. How hard could it be? Aside from the steak, this recipe was already vegan. I just had to find a steak substitute. It took a couple of […]
An avocado sandwich is a unique and tasty vegan lunch option. Preparing a sack lunch when there are no leftovers can present a bit of a problem for someone new to a vegan diet. On day one, I needed lunch, but I didn’t have any vegan leftovers from dinner the night before because that meal hadn’t been vegan. I was perplexed about what I could use to create a delicious sandwich. There was always the possiblity of peanut butter with jam, but that seemed a bit too easy. I wanted to challenge myself to try something new. I looked into […]
Baked Cinnamon Apple Pork Chops are a sheet pan dinner style version of an American classic. Both Baker’s Man and I grew up eating pork chops with apple sauce, so this combination wasn’t unusual at all. The final result was tender, delicious, and very easy to prepare. In fact, after some initial resistance to the recipe, Baker’s Man has approved this recipe for regular rotation on our menu during the colder months.
Apple Cranberry Pork Chops are a delicious twist. Making these pork chops is a great way to use up leftover apples, and they’re a delicious way to use less than perfect apples in a savory dish instead of dessert. It’s a twist on a classic Autumn side dish–Apples an onions. This recipe for Apple Cranberry Pork Chops is a simple way to a delectable dinner.
When you’re looking for a new vegetable side dish to serve with dinner, look no further than Green Beans and Tomatoes. This is a very simple recipe, colorful, and flavorful side dish that’s quick to put together and goes great with a variety of entrees. If you need a new way to serve green beans, or if you have some grape or cherry tomatoes that need to be used before they spoil, Green Beans and Tomatoes is the perfect solution. It’s also a great recipe for when you need to make your green beans go a little further.
Pork Chops Puttanesca is another one of those simple meals that practically cook themselves in a large baking dish. The ingredients can be combined the night before and the pork chops allowed to marinate in the tomatoes, herbs, and spices. This helps your Pork Chops Puttanesca to be more tender. It’s a simple and delicious meal that’s perfect for a busy weeknight.
You know that I love the combination of cucumber, onion, and tomatoes in salads. This recipe is a variation on that theme, and this variation is loaded with so much flavor that it is guaranteed to wake up your palate. The Feta cheese ads a hint of tanginess and the crumbly texture lends itself perfectly to this salad. I even created my own vinaigrette to dress this salad.
Lamb chops marinated in Pinot Noir and paired with the piney flavor of rosemary and the heat from garlic, are a wonderful meat entree for any night. Moist and tender and loaded with flavor, these Perfect Lamb Chops were the perfect accompaniment to a vegetable side and a salad. You’re going to want to try this recipe, and once you do, you’ll add it to your menu rotation.