I love portobello mushrooms, but I could never figure out an easy, tasty way to cook them. I've sauteed and grilled in the past and used red wine, but I always thought that there must be some better way. Enter tamari sauce and coconut oil! Wow! Grilling these with just two ingredients made all the … Continue reading Stuffed Portobello Mushrooms with Chickpea Basil Pesto
Pabellon Criollo is a Venezuelan meat dish made with pulled beef, arepas, beans, rice and plantains. I was watching The Food Network one night and I saw a segment on Diners, Drive-Ins and Dives about a place that made Venezuelan Pabellon. The woman was show what went into the sauce, and I thought wow, that … Continue reading Vegan Venezuelan Pabellon
This is a really easy and versatile recipe. This can be used as side dish, for stuff other vegetables like sweet peppers or potatoes, or you can use this as a full meal to make at the beginning of the week, that you can take everywhere with you! There is minimal cooking, as you must … Continue reading Simple Southwestern Quinoa Salad!
Purple cabbage is a common staple in Ukraine, as is parsley and radish. Together in a salad, the taste is divine! This is a great salad to add to a hummus or quinoa wrap, as the crunch in it will give your wrap some extra texture. The addition of kale also helps to add some … Continue reading Ukrainian Purple Cabbage and Kale Salad
I recently had a dinner with some of my Ukrainian friends, and they made borsch soup. Traditional borsch is made with meat and cream, so obviously I didn't eat it. The part I did eat however, I didn't like so much. So last weekend, my Ukrainian friend and I decided to make our own vegan … Continue reading Ukrainian Vegan Borsch
Quinoa, mushrooms and rainbow chard! Anyone who knows me or has been following my blog, knows that quinoa and mushrooms are some of my favorite vegan staples. Both contain protein, iron, fiber and vitamin D. Coupled with some chard and tomatoes to give you all the vitamins and minerals, this meal is not only complete, … Continue reading Quinoa and Sauteed Mushrooms
Oyster mushrooms! I've never cooked with them before, but when I saw some at the Farmer's Market in New Braunfels, Texas, I knew I had to buy some to try! I loooove mushrooms, and all kinds of mushrooms! They are a great source of protein and one of the best natural sources of Vitamin D! … Continue reading Collard Green and Mushroom Vegan Burrito
People freak out about vegan meals all the time. "Where is the protein? Where is the calcium? Where's the vitamin D?" Guys, it's all right here, and much better sources for each of these necessary nutrients. Quinoa is a huge source of protein, along with kale and mushrooms. Also, avocado has protein, and even tomatoes have protein! … Continue reading Sweet Potato and Sauteed Kale Quinoa Bowl
This recipe is a perfect example of a disaster turned success. I was making stir fry for a group of friends when the first batch of rice I made came out super sticky, which isn't great for stir fry. So I made another batch and again, sticky. That's why I realized I was using SUSHI … Continue reading Crispy Vegan Rice Cakes
Mushroom risotto is my favorite. Sooo creamy, flavorful and pretty easy to make! Traditional mushroom risotto, however, is made with lots of butter, cheese and chicken broth. No thank you! So, I decided to switch to make an all-vegan one, and took it a step further by using red wine instead of white. Of course, … Continue reading Red Wine Mushroom Risotto
Serene Earth Recipes 