Although optional, I highly recommend making the the garlicky green sauce. Stirred in just before serving, it will transform a good lentil soup into an extraordinary lentil soup!Continue reading “Our Favorite Lentil Soup”
Roasting the cauliflower, leeks, potatoes, onions and garlic adds incredible flavor to this healthy vegan twist on traditional potato leek soup.Continue reading “Roasted Cauliflower, Leek & Potato Soup”
A spin on the classic, this Chickpea and Mushroom Pesto is loaded with mushrooms, chickpeas, buttery pine nuts, and fragrant basil.Continue reading “Chickpea & Mushroom Pesto”
This is a very simple, easy recipe for the perfect flaky crust. It works equally well for both sweet and savory pies and tarts.Continue reading “Vegan All Butter Pie Crust”
Traditional Moussaka is made by layering vegetables, meat sauce and bechamel sauce. Although delicious, it can also be somewhat labor intensive and heavy – because all of the vegetables are fried.
Our version is much lighter and easier to make, and we honestly like it better than the original. I like to bake the veggies, and use my Lentil Bolognese (from the previous post) in place of meat.