If you want pasta sans the carbs, you’re not alone. But now there is a way to get the best of both worlds – spiralized veggies! In this recipe, I slice zucchini with a spiralizer (even though you don’t need one) to create pasta that is lighter, lower-carb and absolutely delicious underneath a simple leek [...]
Tag Archives: leeks
This recipe takes pizza to a whole new level in all regards – taste, texture, and aesthetic. Feel free to add any cooked vegetables of your liking – the sweet potato helps to keep them on board as well as provides a creamy, dairy-free backdrop. Enjoy!
Whenever I first began eating a more plant-based diet, the avocado became a huge part of my life. I rarely ate it growing up, only in the occasional guacamole and never did I eat it by itself. It simply wasn’t something my parents ever though to buy or what I gravitated to when eating out. [...]
Portobello mushrooms are the perfect base for just about any topping. They mimic meat, buns, and pizza dough quite aptly, so you can enjoy your favorite flavors without losing that honored “meaty” texture or “dough” that holds things together. This recipe tops portobello mushrooms with a lentil, leek and onion mixture. It’s filling, tasty, and [...]
As the weather is getting warmer, my appetite is warming up to light soups. In the Winter, I tend to stick to the starchier vegetables, like parsnip, sweet potatoes, and carrots. In the Summer, I’m all about the fresh, cool soups such as Gazpacho or a fruit-based soup. However, Spring is about bridging the way [...]
It’s the season for asparagus, and I personally couldn’t be any more delighted. I adore it! When I lived in Germany, the moment white asparagus came into season, we ate it with every meal, wrapping each steamed spear in ham and pouring thick, creamy butter sauce on top. This recipe uses green asparagus and pairs [...]