As a kid, I hated most of the Thanksgiving dinner. Not sure exactly why, but maybe it was the gooey, wet stuffing, dried out turkey, the cottage cheese jello salad or that damn canned cranberries sauce. I stuck with the mashed potatoes and dinner rolls. Don’t get me wrong, I love the flavors of Thanksgiving,Continue reading “Fried Corn & Herbed Stuffing Casserole”
Author Archives: Kristy
Pumpkin Pull Apart Rolls with Sage & Garlic Pesto
Home made bread and rolls are one of the best comfort foods. The aroma, the first bite into that warm pillowy goodness…. oh dear, as I am writing this, I find my mouth is watering. Funny what our senses can invoke. You get the picture. This recipe is one I have used for other dishesContinue reading “Pumpkin Pull Apart Rolls with Sage & Garlic Pesto”
Hot or Not Brussel Sprout & Roasted Potato Salad
This is a beautiful, delicious, colorful side dish to add to your sides on Thanksgiving or really any time of year it goes with so many other dishes, or is a great stand alone dish. If you are a plant based and are headed over to someones house that isn’t, this is the perfect dishContinue reading “Hot or Not Brussel Sprout & Roasted Potato Salad”
Carrot Bacon
I make a larger batch than the recipe calls for or I eat it all and have to start over. This way I can eat it and still have some for the recipe. Yes, it really is that good. You’ll see. Preheat oven to °350, line a baking sheet with parchment paper. Wash 2 large,Continue reading “Carrot Bacon”
Coaxing Flavor out of Foods
Have you ever had a gravy or a main dish that was bland and quite tasteless? There are ways to turn that unremarkable dish into something extraordinary. Chefs all over the world know that one of the secret to amazing dishes is flavor. Coaxing flavor from the ingredients used. Whether it’s animal products or plants,Continue reading “Coaxing Flavor out of Foods”
Creamy Roasted Potato & Carrot Soup
I love soup for chilly fall and winter meals. As a newer plant based eater, I am always coming up with combinations I think will make a good soup. This is one of my favorites! This recipe can be made Vegan or Vegetarian and serves 4 Let’s Get Cooking! Ingredients: 1 lb organic, Russet orContinue reading “Creamy Roasted Potato & Carrot Soup”
Mushroom and Spinach Lasagna
Who doesn’t like lasagna? This recipe can be made Vegan or Vegetarian. Preparation: You can use a 9×13″ Baking dish or a square 8×8 one. I use an 8×8 because I want a BIG chunky piece to serve my guests. *NOTE If using 8×8 use slightly less filling. Ingredients: 9 Lasagna Noodles 1 lb CriminiContinue reading “Mushroom and Spinach Lasagna”
No Knead Crusty Artisan Bread
No Knead bread recipes abound on the internet. This recipe I am sharing with you is tried and true and has never failed. I have taught many people to make this easy delicious bread. You can make it as is, or add herbs, cheese, garlic or olives. I have even added sun dried tomatoes andContinue reading “No Knead Crusty Artisan Bread”
Mushroom Roasted Red Pepper & Spinach Ragout over Creamy Polenta
You’re here because more than likely, you read the title of this recipe and either adore mushrooms or terrified at the thought of eating mushrooms as a main dish. If it’s the latter, take a deep breathe and read on my skeptical friend, read on. 🙂 I previously had an organic farm and orchard untilContinue reading “Mushroom Roasted Red Pepper & Spinach Ragout over Creamy Polenta”
Roasted Squash & Potato with Sausage & Cranberries
Nothing says fall like pumpkins and winter squash. But honestly as good as they are, you can really only prepare and eat them a few ways, why?…….well, because their not potatoes 🙂 LOL *NOTE (Can be made vegan my plant based friends, read on) I can only eat so much Butternut squash Ravioli and soupContinue reading “Roasted Squash & Potato with Sausage & Cranberries”
Cooking with Kristy 