Discovering Dining Out Trends That Home Chefs Can Make In

Every year the competitive restaurant industry introduces new foods to dazzle diners with innovation, but this year’s new culinary trend is taking dining-out discoveries home for personal use. Increasing dining costs combined with an emphasis on healthy, low-fat meals has led 93 percent of millennial’s to now spend at least four nights a week cooking … Read more

Quinoa Minestrone

PrintQuinoa Minestrone Quinoa MinestroneIngredients1 medium onion, chopped 1/2 cup water (add more as needed) 1/2 cup fresh parsley, minced (Do NOT skip this, or use dried parsley- the FRESH parsley is ESSENTIAL to developing this soup’s rich flavor.) 2 stalks celery, diced 2 carrots, sliced 1/2 head green cabbage, sliced and chopped. 1 28 oz. … Read more

Vegan Scalloped Potatoes with Chickpea Cheese Sauce

PrintVegan Scalloped Potatoes with Chickpea Cheese Sauce Vegan Scalloped Potatoes with Chickpea Cheese SauceIngredients3/4 cup chickpeas canned or home cooked with liquid 3/4 cup almond milk or other non-dairy milk plain and unsweetened 1/4 cup nutritional yeast 1 clove large garlic 1/2 teaspoon salt 1/2 teaspoon turmeric 1/4 teaspoon ground black pepper 1 tablespoon fresh … Read more

1-HOUR VEGAN POT PIES

Print1-HOUR VEGAN POT PIES 1-HOUR VEGAN POT PIESIngredients3/4 cup chopped yellow onion (~ 1/2 medium onion) 1 large clove garlic, minced 2 cups veggie broth (vegan friendly, such as Orrington farms) 2 cups frozen mixed vegetables (corn, green beans, carrots | or sub fresh) 1/4 cup unsweetened plain almond milk ~1/4 cup unbleached all-purpose flour … Read more

Mushroom and Green Pea Risotto

PrintMushroom and Green Pea Risotto Mushroom and Green Pea RisottoIngredients¼ cup cashews 1 cup finely chopped onion 8 ounces button mushrooms, trimmed and sliced (2½ cups) ¼ teaspoon freshly ground black pepper 1 cup fresh or frozen green peas 6 cups low-sodium vegetable broth 1 cup short grain brown rice 2 cloves garlic 1 teaspoon … Read more