I love lasagna, especially since it’s loaded with cheese. And noodles. But when trying to make a healthy noodle casserole and then trying to make it gluten-free, well best laid plans right? At least making something healthy is really easy for me. Just saute up a ton of veggies, toss with really good homemade marinara…
Everyone has had traditional rolled enchiladas, and even had enchilada lasagna or enchilada stuffed peppers or enchilada chili, but what about enchilada soup? I think I maybe love enchiladas? I hadn’t realized I have made so many enchilada-flavored recipes! But why not? So let’s add a spicy Mexican flavored soup, with tons of veggies! Probably not what…
So now that we are really cooling down (and I am sooo loving it!) the colder weather recipes are starting to come out. I decided to try something totally new to me; totally starcherific but very healthy which is not something a lot of people can say about a potato chowder, but this is me…
Spicy was the thing for me during the summer and this casserole was just another hot-ticket in my food arsenal. It has a certain new pepper in it that I have never had before and totally spiced things up like no one’s business. I decided to make something easy for my next to last week…
Now I know you may be thinking stew? Really? It’s summer outside, and not only is it super-hot out, you want me to heat up the house too? Well, first, who cares what the weather outside is doing? You don’t normally eat outside in the summer heat do you? Not unless you love melting. Secondly…
Fitting Into Vegan 