Happy Pi Day! This year I had a hard time deciding between a sweet pie and a savory pie. Ugh those decisions are always so tough :-p Originally I was going to do a savory pie for dinner and a sweet pie for dessert. I could bring the dessert pie into lab for pi day, but then I realized most of my group members would be at the ACS conference in San Diego so I settled on just one savory pie instead. Pot Pie! Continue reading
About 12 years years ago we had a vegan visitor come stay at our house and my mom and I scoured the internet looking for a nice meal to make her. We finally settled on a roasted red pepper pasta and it turned out so great I can still remember the taste. Since then I’ve searched and searched for the recipe but have not been able to find it. This recipe is my recreation of that awesome roasted red pepper pasta. We’ve made it a couple times and each time I realize something else that’s great about this dish. One thing is that it makes quite a bit of roasted red pepper sauce. I usually use half for the meal the night I make it and then vacuum seal and freeze the other half. This is great to have in the freezer so that when we get home super late and no one wants to cook we just heat up the sauce in a pan, cook a pot of pasta and have a homemade meal.
Another great thing about this recipe is how versatile this is. You can do so much with a bowl of pasta. We’ve topped it with roasted cauliflower once and tofu another time. You can top it with any protein (the cashew sauce already contains some protein) or mix it with some veggies. Continue reading
I love pesto bowls so much. I mean what’s better than a big bowl of pesto veggies? After Thanksgiving I made pesto smashed potatoes, which were so tasty that I did a play on those for this recipe. This recipe made so much that we even had leftovers for lunch the next day! Continue reading
For this vegan stuffed french toast I used the same french toast soak that I used in my french toast sticks. We make the french toast sticks often but I’ve been craving banana pudding lately so I figured it would be nice to stuff some french toast with something similar! Instead of using a french baguette I used a regular vegan sandwich loaf and grilled up a few slices. Continue reading
For Thanksgiving this year my family flew out to Los Angeles, we rented an RV and drove up the coast of California to San Francisco. There were a few people with dietary restrictions so I made these butternut squash stuffed shells as a backup. Eric and I whipped these up a few weeks ago and loved them and they were a great thing to have in the fridge to pop in the microwave. Continue reading