Simply delicious oil-free vegan recipes
I’ve been enjoying my (sort of) new air fryer, but I haven’t been getting as creative with it as other people in my Facebook group have. I’ve done potatoes in fancy ways but mostly plain French fries and hash browns, tempeh bacon, asparagus, and, most successfully, tofu. After weeks of just “winging it,” I decided to take a look at the recipe book that came with my AF (as I abbreviate it) and noticed a non-vegetarian recipe for portobello mushroom pizzas that looked easy to veganize.
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Spring has arrived in the South, and along with it my weekly CSA (Community Supported Agriculture) box. This year, I’m getting a weekly shipment of some fruits (strawberries) and mostly vegetables (collard greens) from Up In Farms, and I have to say, it keeps us eating healthy. It’s hard to stay on top of all the greens that arrive weekly and need to be eaten right away or prepared and frozen, but I love it when the box includes something I can easily “put up” (old-fashioned term for preserve) for later, like beets. It’s amazingly easy to slap some beets into the oven and make pickled beets when they’re done.
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I had a craving for black bean soup but didn’t feel like cooking. I wanted to keep the chopping and measuring to a minimum, so I tried to narrow down black bean soup to its most essential flavors. I came up with a soup that took just a few minutes to throw together and then…
Lately I find that much of my cooking inspiration comes from going out to restaurants with few vegan options and being forced by hunger to order something I wouldn’t ordinarily eat. Last Saturday, after a long day of marching and standing at the Women’s March on Jackson, I wound up with some friends at one…
Happy New Year! At the end of each year, I try to come up with a new black-eyed pea recipe so that I can start the year off with the Southern tradition of black-eyed peas and greens. Since I don’t want to be too traditional, I try to create something a little different each time….
Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did contain a few vegan or easily veganized dishes. One of them was a shaved Brussels sprouts salad that turned out to…
Crusing is scary for most vegans. We’re used to being in complete control of what we eat, and the idea of being trapped on a ship and at the mercy of its cooks prevents many of us from considering taking a cruise. I know I would never have taken a cruise if it weren’t for…
I know it’s been a while since my last recipe, but I’ve been keeping busy. I’ve spent the last few weeks helping my daughter pack for college, sitting on the board of directors of my church, helping to launch a new group for professional women in Mississippi, and adopting a dog. Now, I know that you…
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