Vegan

The vegan recipes in this blog are in memory of Wesley Bronez.

Roasted Cherry Tomatoes

Beautiful, sweet-yet-tangy roasted tomatoes make a deliciously fresh side dish, and are just as wonderful accompanying eggs and bacon for breakfast as they are for dinner. Click for the recipe

Carrot Chips

Roasting thinly sliced carrots in olive oil elevates them from a fairly boring veggie into a tasty snack. I’m lazy, so I use pre-sliced, store-bought carrot chips. Obviously you could simply slice them yourself. Serve as a side dish, or as a super healthy snack. Click for the recipe

Roasted Bell Peppers

Deliciously roasted bell peppers are seasoned with olive oil, oregano and crushed red peppers. Click for the recipe

Roasted Broccoli Stalks

Don’t toss those broccoli stalks! They are a delicacy, especially when roasted. You can use two baking sheets and roast the broccoli florets at the same time, though they will likely be ready a few minutes before the stalks. Click for the recipe

Sauteed Sugar Snap Peas

I love how easy it is to make sauteed sugar snap peas, and how delicious this simple dish is. I’m too lazy to wash and trim the peas, so I usually buy them pre-washed, pre-trimmed and ready to eat, which truly makes this a 10-minute dish. Click for the recipe

Roasted Potatoes and Onions

Roasted potatoes are obviously delicious. But add sliced onions, allowing them to slowly caramelize as they roast, and you’ve elevated those roasted potatoes into a whole new level of deliciousness! Click for the recipe

Quick Pickles

Quick pickles are ready in a few hours – rather than a few weeks. They are crisp and flavorful, a wonderful addition to any entree. It’s fun to experiment with different types of vegetables, vinegars and spices. Click for the recipe