Vegan Bourguignon

Traditional bourguignon (yes, that's how you spell it) is typically made with beef, butter, beef broth and all purpose flour. --Or, what we could say is a heart attack in a bowl. Vegan bourguignon however, is made with fresh vegetables, coconut oil and tapioca starch, which also makes this recipe gluten free! Oh, and you … Continue reading Vegan Bourguignon

Zucchini Noodles with White Wine Mushroom Sauce

Zucchini noodles are my favorite, and I have several dishes that use them (See cheesy vegan pasta, rawmarkable basil pesto pasta, cheesy chicken zucchini leek pasta and zucchini basil noodles with avocado lime sauce to name a few). With the winter upon us and warm dishes desired, this is a great hot recipe you can make … Continue reading Zucchini Noodles with White Wine Mushroom Sauce

Spinach Arugula Salad with Zucchini Dressing – Nut free, oil free

This is one of the simplest salads to make, and so tasty and refreshing! I had just gotten back from school and was so hungry, so I basically chopped up everything I had in my fridge, then mixed it together with my own zucchini dressing that I concocted on the spot! This is nut and … Continue reading Spinach Arugula Salad with Zucchini Dressing – Nut free, oil free

Quinoa Stuffed Peppers with Walnut Basil Pesto!

Wondering what to make for dinner tonight? Well look no further! We have some raw vegan stuffed peppers for you! These are stuffed with a quinoa salad, and if you are familiar with quinoa, you know you have to cook it. This is one of the few grains and vegetables that I do eat cooked, … Continue reading Quinoa Stuffed Peppers with Walnut Basil Pesto!