Recipes

​Squash with Walnuts (Vegan)

Friday, July 17, 2015


Courtesy:  Mackenzie Kelbach
 


Ingredients
1 medium green zucchini thinly sliced
2 small or 1 medium yellow squash thinly sliced
1 cup maple syrup
1 cup walnuts
1 large spoonful of vegan butter
Foil 



Directions
Place zucchini & yellow squash in a frying pan with butter and put foil over it to steam.  Add 1/4 cup maple syrup in with your squash.  Put 1/2 cup maple syrup in a bowl with one cup whole walnuts.  Let walnuts soak in syrup and then chop with spoon until halves and pieces. Once squash is steamed but still firm add in your walnut mixture to the pan, steam for a minute with foil on top.  Let cool a little bit and the serve as a side dish about a couple of spoonfuls each because too much can be too sweet. Read More...


Potato Leek Soup (Vegan)

Friday, July 17, 2015


Courtesy:  Sara Graca  Read More...


Pumpkin Garlic Knots (Vegan)

Friday, July 17, 2015

Courtesy: Sara Graca  Read More...



Go Back


Tags

carrots chocolate vegetarian turnips carrot top gorgonzola lettuce knots heavy whipping cream butter rhubarb imam chipotle bell pepper Salad fennel sour cream jack chili cointreau rouille steak arugula Apple Farmers' Market pudding eggs vanilla wafers carrot tops paste pecan baby bok choy biscuits capers kalamata pine nuts pancake syrup tomato corn pie pepper Potato kluski Tomatoes mushroom cheese Greens dill tart gazpacho spiced winter squash pears wrap strawberries sweet blue cheese cilantro yellow onion pork chop crepes flank steak couscous pasta berry plums chimichurri bruschetta Corn beet daisy chili peppers turnip Recipes Jerusalem artichoke maple mint maple syrup Chevre bean Tomatillos pumpkin coeur a la creme shitake bulgar wheat Leek Eggplant fritters sauce spring remoulade shrunken heads Drinks cornmeal almond milk sour Spinach sandwich Butternut chicken dinner salad caesar tenderloin Shitake Mushrooms garlic sausage shallots collins zucchini gruyere hickory dijon mustard greens potatoes cantaloupe polenta sandwiches coconut milk nectarine fennel bulb tortillas radishes bloody mary celeriac peach Cider swiss sweet potato slaw honey Kale meatballs pineapple frittata scapes roasted oats chiles panzanella anise feta scallions plum tomatoes melon parmigiano tomato crisp cauliflower chicken fritter asparagus ramps chorizo bread pudding watercress beets coriander Side cockaigne goat Cheese curry tomato juice shelling celery root plum verde dilly chives Bread buckwheat vegetable stuffing fraiche egg yogurt sunchokes walnut oil baguette bok choy tuscan pork jam creme barley green beans green pepper strata spelt walnuts artichoke sherry mushrooms Swiss Chard Dressing casserole cream Beans cranberry peppers jack cheese latkes pie egg noodles thai cream cheese beer shiitake absinthe Soup tostadas olives vinaigrette bosc okra lemon grass Spread celery hearts basil gin bayeldi apples radish prosciutto Vegan blueberry coeur buttermilk almonds fennel seeds beef Cranberry Beans tomatoe leeks habanero Salsa cake muffins wasabi wheat flour beet greens poblano Rice wine vinegar Red Onion kirsch Squash bacon celebration reggiano chilies pickled peas conserve currants bbq gouda anchovy parmesan hazelnuts chimmichurri brown sugar Poblano Chili pesto fondue strawberry pecans flank carrot fronds onions snow peas gratin cucumber autumn white beans compote bulgar kohlrabi sesame onion