Vegan

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

Spaghetti Squash with Peanut Sauce

Spaghetti squash is magical. While its texture obviously differs than that of real noodles, when mixed with various sauces, it does give one the experience of eating noodles. This spaghetti squash with peanut sauce makes a wonderful addition to any Asian-inspired dish. I often serve it with Asian salmon. Click for the recipe

Dark Chocolate Bark

I love making chocolate bark because it’s such an easy dessert to make, but the result is so impressive and pretty. Dark chocolate bark is very healthy, and it makes a tasty dessert or a gorgeous host/hostess gift. Get creative and use any combination of nuts and dried fruit – I like to use dried cranberries because they are so pretty, but raisins work well too. Click for the recipe

Honey Roasted Nuts

Crunchy, fragrant and salty-sweet, these honey roasted nuts make a great homemade hostess gift this holiday season – assuming you’ll resist the temptation to polish them off by yourself. :) The amount of honey in this recipe adds just a touch of sweetness. If you like your roasted nuts sweet, double the amount. Click for the recipe

Baked Apples

Fall is in the air, and what better way to celebrate this lovely season than baking some apples! Click for the recipe

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