Fish · Main Dishes · Pasta and Rice · Vegan · Vegetables

Pasta Primavera, Vegan or with Salmon

Ingredients: 2 tbls extra virgin olive oil chopped fresh tomatoes chopped fresh thyme sea salt and fresh ground black pepper to taste fresh basil-chopped 3 cloves chopped garlic 1/2 cup -broccoli florets cut into 1 inch pieces 1/2 cup- fresh green beans cut up 1 zucchini-quartered lengthwise and sliced 1 yellow squash -sliced 1/2 cup-asparagus… Continue reading Pasta Primavera, Vegan or with Salmon

Main Dishes · Pasta and Rice · Vegetables

Step-by-Step Lite Lasagna, with Mushrooms instead of Meat

See Notes at bottom for instructions on how to add Spaghetti Squash and Eggplant to this recipe. Here is how I do my meatless lasagna. I suggest doing it with any “quick cook lasagna noodles” if you don’t have the time to boil them first. I make my own fresh tomato sauce, any tomato sauce recipe… Continue reading Step-by-Step Lite Lasagna, with Mushrooms instead of Meat

Side Dishes · Vegan · Vegetables

Corn bread stuffing with herbs du provence, mirapoix, vegs, pignoli nuts and cranberries

1 Bag of cubed bread (corn, potato, whatever you like) or make your own cubes out of fresh bread Mirapoix…chop sweet onion or leek (i used one big leek), shredded carrot, 3 stalks of celery with leaves, 1 clove garlic, 1 shallot (chop it all) Organic Kale-dinosaur works for me, but any you like, chopped… Continue reading Corn bread stuffing with herbs du provence, mirapoix, vegs, pignoli nuts and cranberries

Soups · Vegan · Vegetables

Farmers market shitake mushroom barley veggie soup

Veggie barley soup 1 organic leek-split, washed and chopped (discard green part) or use a medium chopped vidalia onion or similar sweet white one 2 chopped celery stalks 2 chopped carrots 3 cloves chopped garlic 1 teaspoon dry mixed herbs…herbs du provence or any dried herbs you like 1 tablespoon low salt tamari and or… Continue reading Farmers market shitake mushroom barley veggie soup

Main Dishes · Vegetables

Roasted or grilled eggplant rollatine

Here is a lightened up version of Eggplant Rollatine. You can just simply make it eggplant parmigiano if you don’t want to stuff it. I mostly peeled the eggplants, then sliced about 1/4 inch thick into planks. I salted them and put some heavy cutting boards on top of them and left them alone for… Continue reading Roasted or grilled eggplant rollatine