A few years ago, I wrote a blog all about Lavender and how it’s gone beyond just an air freshener scent! You’ll find below my blog from June, 2013. with a great recipe for Lavender Shortbread Cookies! Enjoy!
So, we all know how wonderful lavender smells, right? It may
Whether I’m hungry and need to have something delicious and nutritious in a pinch or want to impress guests with an appetizer that I can bet most likely they never even heard of never mind tasted and couldn’t be easier to prepare, grilled avocados
My monthly Verde Vegans Vegans potluck provides me with a constant opportunity to create new recipes. With all my summer traveling, the last one came up way too quickly. I had almost forgotten about it until the day before. Since I always make an appetizer, entrée, and dessert (because you never really know what everyone is bringing; and as the hostess, I want to make sure that there’s plenty of yummy food for all to enjoy), I had to think quickly.
So, I made a mad dash into my pantry to see what inspiration would come my way. (Sidenote: this is when a well-stocked pantry can be a life-saver.) Ah, I immediately spotted this huge glass jar of organic mango slices in mango juice that I purchased from my recent jaunt to Costco (which, by the way, is really stepping up their game regarding organic and vegan items not only on their shelves but also at their food court—check out my recent Veganification Facebook post from August 6).
But, of course! Mango sticky rice! I always have a variety of rice on hand, so I opted for the organic brown jasmine rice.
This recipe is good for a crowd. If you want to make a smaller batch, cut it in half…but I promise you, even if you are not having a crowd, you will be obsessed with this rice pudding and devour it in mass quantity in a flash.
Last year, I was gifted with a volunteer pumpkin plant. It produced several small, round, hearty, deeply-orange-fleshed pumpkins, much to my sheer delight. They made their way to the expected pumpkin pie but also became pumpkin ice cream, pumpkin bread, and
It’s that time of year when our gardens are overflowing with zucchini. Right about now, as much as I adore zucchini noodles and zucchini bread, I’ve had my fill. I needed to find some other alternatives.
Now, in my repertoire, I also include zucchini fritters or
So, it’s in the heat of the summer here in Sedona area. Not uncommon for triple digits by 10am. Although it is high dessert, which means it starts to cool down a little by 6pm, it is still hot, especially since we are in monsoon season.
Being the first year that I am solely responsible for my garden, I decided to keep it simple. Rather than that ‘all or nothing’ mentality, I chose to go with a variety of heirloom tomato plants, a couple of pepper plants, lots of herbs, a shot at
I adore a good mole. But rarely, if ever, is it vegan. So I had to come up with my own recipe. After perusing many recipes to not much avail, I finally came up with a vegan recipe that hearkens, “Mole! Mole! Mole!”