Quinoa and Black Beans
This protein-packed dish is easy and tastes great!
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Lenten (Vegan) Cross Pull-Apart Cupcake Cake
To wish many years to a family moving away from our church and to let them know that we will miss them, I made a Lenten cake for them. It was a pull-apart cupcake-cake in the shape of a cross. I … Read More
Zesty Cauliflower “Rice”
This gluten-free, low-carb and low-calorie side dish is tasty and filling. … Read More
Chocolate Chip Pancakes
The aroma of pancakes on the griddle is a great smell to wake up to on a Saturday morning! Enjoy some filling pancakes to start out your day. Add some fruit to the side, and you have a delicious breakfast!… Read More
Baked Tofu
A staple for dinners and lunches! Make extra to use throughout the week.… Read More
Simple Vegan Pesto
Pesto dresses up a variety of dishes – from simple spaghetti, to spreading over toasted Italian bread (it’s especially good with chopped tomatoes, onions and shrimp!)… Read More
Spanakopita Nistisimi (Lenten Spinach Pie)
1 lb 454g / 16oz Curly endive 3 lbs 1362g / 48oz Fresh bulk spinach washed – large stems removed 3 Large scallions white and green chopped together 5 tablespoons 75ml Fruity olive oil 1 Lemon 1 1/2 cups … Read More
Yellow Split Pea and Vegetable Soup
Source: Ruth Baum, St Ignatius Orthodox Church, Madison, WI Servings: 8 Healthy, heart warming, homemade, vegan soup! 55 Minutes to Prepare and Cook Ingredients 1-1/2 cups yellow split peas, dry 7 cups water 1 tablespoon Vegetable broth flavoring 1/2 teaspoon … Read More