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A Creamy Taste of Heaven! A hearty, flavorful and yummy Cashew Cream Tortilla Soup is coming your way – created especially for you, here in my plant-based kitchen! This black bean based soup is so divine and filling that I guarantee it will become a staple in your weekly menu. The ingredients are so easy…
Ingredients: Coconut Chips 1/2 cup large coconut flakes 1 tsp pure maple syrup 1 pinch sea salt Pudding 1 cup of purified water 2 cups of light coconut milk (the drinking style, not canned) 1/2 cup brown rice, rinsed and drained 3 tbs date sugar 1/4 tsp salt 1 tbs vanilla extract 1/2 cup pomegranate…
Hominy Salad w/ Basil-Shallot Vinaigrette #ratingval# from #reviews# reviews Print Recipe Type: Salad Author: Vanessa Chamberlin Ingredients 1 small shallot, minced 2 TBS white wine vinegar 1/4 cup fresh basil, finely chopped 1 15-oz. can white hominy, rinsed & drained 1 1/2 cups frozen lima beans, thawed 1 cup grape or tear-drop tomatoes, halved 1…
Red Potatoes with Fennel #ratingval# from #reviews# reviews Print Recipe Type: Entree Author: Vanessa Chamberlin Ingredients 1 lb. red potatoes, scrubbed 2 medium fennel bulbs (sometimes called anise) with fronds, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices fresh black pepper, to taste 2…
A Flavorful Spring Soup Shindig! It’s such a beautiful weather lately here in Las Vegas… a perfect time to enjoy the radiance of sunlight, and the lightness of the breeze that embraces your body. My plant-based kitchen is now ready for some soup that says spring in each glorious spoonful! This is the time when…
What do you get when you open your refrigerator and take out the left over rainbow quinoa from your previous night’s meal, shredded purple and white cabbage with carrots, your homemade red pepper hummus and a touch of rice wine vinegar? A delicious unexpected lunch! Yesterday, as lunch time rolled around, I headed for the…