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Jenn shares flavorful vegan recipes with approachable ingredients and easy to follow instructions. Get your daily dose of fruits and vegetables in a delicious and satisfying way!
Hi, Reader, If you have a backyard garden then you probably have more fresh herbs than you know what to do with. HOT TIP: If you have a lot left before the end of the season, you can blend them up with some olive oil and freeze the mixture in ice cube trays. These frozen herbs can then be added to soups, stews, sauces, pastas, etc. throughout the year. However, we still have plenty of warm days left, so before we need to worry about freezing them, here are some of our favorite ways to use...
Hi, Reader, Baked pasta feels fancy, but is easy to make and is made with pantry staples. Great for quick midweek meals or lazy weekend suppers. It's always a family favorite! Here are two of our favorite pasta bakes: Pesto Pasta Bake (Perfect for using up all that garden basil! Or use store-bought pesto to make this even quicker.) Vegan Chorizo Pasta Bake (Has a bit of a spicy kick!) Which one will you make first? Enjoy! Want more plant-based, easy family recipes? My cookbooks are available...
Hi, Reader, I hope you enjoyed your Labor Day weekend! Now let's celebrate the last moments of summer with some fresh sweet corn. It's at its finest right now. Living in the midwest, I'm lucky to be near some of the best, in my opinion. But don't fear, the majority of these recipes can be made with frozen corn, as well, so you can make them year round! Besides eating it straight off the cob, here are some of our favorite ways to use fresh summer sweet corn: Raw Corn Radish Salad Creamy Sweet...