The great thing about this tomato soup is that not only is it delicious, but it’s full of vegetables. So, it’s heartier and more nutritious than a standard tomato soup. If you’re looking for a grilled cheese sandwich to serve it with, try the vegan cheddar recipe in the This Read more…
This recipe calls for Hachiya persimmmons but you can use Fuyu if they’re ripe and soft enough. You can always freeze hard persimmons. They’re super soft and pulpy when defrosted, which makes them perfect for baked goods. I use silicone muffin pans, but you can always use cooking spray or Read more…
Maybe this is more of a reinvented Taco Bell-style Mexican pizza? You can switch up the vegetables based on what you have on hand and how spicy you want to make it.
Great for baked beans (just mix with a can of great northern beans), bbq sandwiches (just roast shredded carrots and onion at 450 for 45 minutes, then combine with sauce), as a baked potato topping, or any time you are looking for a delicious, easy, barbecue sauce.
You can easily make extra portions of the components f this dish for other meals. For example: Make extra cashew cream for just about everything Make extra cheese sauce (and make mac and cheese later in the week) Make extra veggie saute (and top a baked potato later in the Read more…
I use a variation of this in all kinds of recipes (mashed potatoes, soups, casseroles) and as a a garnish for tofu scrambles, tacos, potatoes.
This is a quick and delicious meal, especially if you have brown rice pre-cooked (I generally make extra and freeze portions).