Vegan

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

Baked Pumpkin

Delicious baked pumpkin, seasoned with olive oil, garlic and chili powder. One of my favorite side dishes this time of year. Click for the recipe

Roasted Chestnuts

Roasted chestnuts are so comforting! Rich, warm, buttery and flavorful, all they need is roasting – sure, you could drizzle them with seasoned butter if you wish but truly, roasted chestnuts are amazing on their own.

The roasting itself is easy – it’s peeling roasted chestnuts that most find challenging. I have learned over the years that the best way to ensure relatively easy peeling is to peel the chestnuts while they’re still hot – maybe not hot enough to burn your fingers, but hot enough for it to feel uncomfortable! Once cooled, roasted chestnuts are very difficult to peel. Click for the recipe

Eggplant Bake

In this eggplant bake recipe, a well-seasoned mixture of eggplants and onions is baked until everything is browned, roasted and very flavorful. I’m sure tomatoes would be a welcome addition here, by the way – I just didn’t have any on hand tonight! Click for the recipe

sesame noodles

I already told you that I love shirataki noodles and feel that when prepared correctly, they provide a wonderful, low-carb, gluten-free alternative to noodles and pasta. I normally prepare them by boiling and dry-roasting and then simply toss with butter, garlic and Parmesan. But today I decided to try using them in a sesame noodles recipe.

Success! These sesame noodles are delicious, flavorful, super-filling, and healthy! No carb overload, and some great fiber for your good tummy bugs to work with. Click for the recipe

Chocolate Covered Raspberries

These chocolate raspberry cups are amazing. As you take your first bite, the contrast between the tart juiciness of the fruit and the creamy sweetness of the chocolate is tantalizing. Do make these with fresh raspberries – I suspect that mushy frozen raspberries just won’t be the same. Click for the recipe

Gazpacho

Gazpacho, a spiced, chilled tomato soup, is super refreshing and one of my favorite ways to chill on a hot summer day. For the tomato sauce, I like to use Pomi Strained Tomatoes – a very clean product, just tomatoes with nothing else added, no preservatives, BPA free and non-GMO; Sadly, fresh tomatoes often lack flavor, and these strained tomatoes are very, very flavorful. Click for the recipe

eggplant chips

Crispy, savory and delicious, these eggplant chips make an excellent snack that satisfies that “crunchy/salty” craving. I use Japanese eggplants because their elongated shape allows for more uniform chips, but regular eggplants should work too. Click for the recipe