This dish tastes like summer! To be honest, I don’t remember what crab tastes like but I made these for a guest and she didn’t know they were veggie until I told her. The secret ingredient is hearts of palm which mimics the texture of crab. Add a little sea kelp seasoning to the mix and viola! Mock-crab cakes. I also added a few pieces of artichoke for additional texture, and I just happen to like artichokes. Gluten-free breadcrumbs work well for the coating on these little cakes. A side salad makes this a light summer meal. I’ll be making this one again!
Spaghetti squash roasted with herbs, drizzled with olive oil, and sprinkled with parmesan cheese. Delicious!
A twist on a childhood favorite. Baked, light, cheesy, and fun to eat!
This is a keeper! Gluten free and delicious!
A layer of sweet potato slices holding a creamy spinach and feta filling whipped up in the blender with eggs, cream, cottage cheese, scallions, and herbs.
Quick, Easy, YUMMY!
Trying something new…vegetarian steak tips stir fried with veggies in a brown sugar and soy sauce glaze with a pinch of ginger and a splash of sriracha sauce. Sweet, hot, spicy, and yummy!
I’m excited about spring and nothing communicates my moods better than food. I’m gradually shifting from heavy-winter-comfort-food to light-fresh-healthy meals. This dish was heavy on the veggies and light on the noodles. Light cream, a dab of tomato paste, and veggie stock from the sautéed mushrooms made a light earthy flavored sauce. Plenty of fresh and dried herbs finished it off. Delizioso!
Loaded with veggies – cabbage, leeks, carrots, and portobello mushrooms. A great winter meal.