Short Break
Just wanted to let you all know that if you don't "see" me here for a couple of days, I haven't fallen off the earth. My daughter has been out of school the past two days, so I'm hanging out with her and her friends.
I will leave you with a couple of photos and links to recipes. (If it seems that these are heavy on the refined grains, it's because we've been feeding extra children. That's my story, and I'm sticking to it!)
Last night's dinner was my Fat-Free Pasta Primavera. This is fast-food, vegan style, and every kid I've served it to has loved it.
And breakfast this morning was...
Vegan French Toast with strawberries and real maple syrup. Yum!
I'll be back in a couple of days with more original recipes. And here's something to look forward to: I'm working on a few special recipes for an upcoming holiday. Any guesses which one?
posted by SusanV at 11:23 AM
6 Comments:
Hi! Thanks for the comment about the collard greens...did you have any suggestions on how to make it better?
just found your blog, and i love it!! how inspiring you are... i have always wanted to try brussel sprouts. thanks for the recipe!
The pasta recipe looks wonderful. However, chickpeas are listed as an ingredient but are never mentioned in the recipe. What are we supposed to do with them?
Hi Harmonia--your recipe looks great. I wouldn't change a thing...at least until I've tried it once. :-)
Hi ningostar--glad you found me. Love the name, btw!
Haras--thanks so much for pointing that out! I've gone back and corrected the recipe. You add the chickpeas just before draining the pasta water.
OOooh! Kid food! Thank you for this. I'm going to try the french toast on my daughter too.
This pasta primavera looks fantastic. I'm not a vegan, but I'm all about low-fat/calorie, so this is perfect. Thanks for the lovely recipes.
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