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Squash Blossom Vegan: Spanish Bean Soup

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Wednesday, May 28, 2014. In the 1930's my grandparents would frequent a small spanish cafe' in the Cuban area of Tampa named Columbia Cafe—which, by the way, is the oldest restaurant in Tampa opening its doors in 1905. 1 Medium onion, diced. 1 Clove garlic, chopped. 1-2 stalks of celery diced (optional). 1 Tablespoon Earth Balance Butter. 2 Medium potatoes, finely diced (may choose not to peel if potatoes have thin skins). 1 15 oz. Can garbanzo beans or equivalent of fresh cooked. Vegan spanish bean soup.

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Squash Blossom Vegan: Vegetable Waffles

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Wednesday, May 14, 2014. Last week in the blog post "Cashew Gravy" there was a picture with cashew gravy poured over a vegetable waffle topped with fresh spinach and avocado. I know this sounds a little unusual but what a delicious and nutritious meal it is. Good for breakfast, lunch or supper I hope you will give it a try. These waffles will make eating veggies fun for your kids too! 4 cups cold water. 3 cups rolled oats. 1 cup walnuts, pecans or almonds. 1 Tbsp. EVOO. 4-6 cups fresh spinach. Our plan i...

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Squash Blossom Vegan: July 2014

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Friday, July 18, 2014. One thing is certain, it's easy, delicious and good for you! Here is the way we have been enjoying it lately. 1 eggplant, diced. 1 medium to large zucchini, sliced. 1 medium onion, sliced. 1 medium bell pepper, sliced. 2 cups sliced mushrooms. 4 cups diced tomatoes. 2 cloves of garlic, minced. Vegan Parmesan (recipe in last post). Sauté garlic and parsley in olive oil. Add diced eggplant and cook until tender. The pictures will show you the way. Wednesday, July 9, 2014. If parmesan...

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Squash Blossom Vegan: Nacho Cheese Sauce or Chile Con Queso

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Wednesday, May 21, 2014. Nacho Cheese Sauce or Chile Con Queso. Yes, even vegans can enjoy cheese sauce! Absolutely scrumptious over steamed broccoli, cauliflower or asparagus, this cheese sauce is not only cholesterol free it's down-right good for you! It's ready to enjoy! 1 cup water or soy milk. 2 Tbsp. sesame seeds or 1 Tbsp. tahini. 3 Tbsp. nutritional yeast flakes. 1 1/4 tsp. salt. 2 tsp onion powder. 1/4 tsp. garlic powder. 1/2 cup (4 oz.) pimentos. 2 Tbsp. lemon juice. Vegan chile con queso.

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Squash Blossom Vegan: Ratatouille

http://squashblossomvegan.blogspot.com/2014/07/ratatouille.html

Friday, July 18, 2014. One thing is certain, it's easy, delicious and good for you! Here is the way we have been enjoying it lately. 1 eggplant, diced. 1 medium to large zucchini, sliced. 1 medium onion, sliced. 1 medium bell pepper, sliced. 2 cups sliced mushrooms. 4 cups diced tomatoes. 2 cloves of garlic, minced. Vegan Parmesan (recipe in last post). Sauté garlic and parsley in olive oil. Add diced eggplant and cook until tender. The pictures will show you the way. November 13, 2014 at 6:22 PM.

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Squash Blossom Vegan: Stuffed Sweet Potatoes

http://squashblossomvegan.blogspot.com/2014/06/stuffed-sweet-potatoes.html

Wednesday, June 11, 2014. Sweet potatoes have been touted as a super food for good reason! One medium sweet potato, baked, contains 213.5% of the daily recommendation of vitamin A. It contains vitamin C which produces collagen keeping you looking young. The vitamin D they contain will give you energy and a good mood. Iron and Magnesium will help with stress management and strengthen your immune system. Not to mention B6, potassium and carotenoids—and much more! Sounds super to me! Salt, to taste. Add a l...

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Squash Blossom Vegan: Vegan Sour Cream

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Wednesday, June 4, 2014. There are a lot of vegan sour cream substitutes but this homemade recipe is just as good—even better—than most of the ones on the market and also, it has few ingredients without a bunch of crazy ingredients that you can't read. My friend, Ruthie, came up with this delicious Cholesterol free vegan sour cream and shared it with me and now I'm sharing it with you! 1 package of Mori-Nu firm silken tofu (I keep it in the refrigerator so it's cold when I need it.).

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Squash Blossom Vegan: April 2014

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Wednesday, April 30, 2014. By far my most requested recipe, this dressing is so tasty, so easy and so healthy that you can't go wrong! Recent studies indicate that regular consumption improves blood sugar control and enhances insulin sensitivity. Studies also show that people with diets containing high levels of EVOO are less likely to develop rheumatoid arthritis. A study in France found that those who cooked and used dressings made from EVOO had a 41% lower risk of stroke than those using other oils.

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Squash Blossom Vegan: Vegan Parmesan Cheese

http://squashblossomvegan.blogspot.com/2014/07/vegan-parmesan-cheese.html

Wednesday, July 9, 2014. I've tried a number of different vegan parmesan cheeses and have yet to find one that I really like until now. Some of the ones I have tried have been recipes to make yourself which were alright yet far better than the ones you purchase which will usually sit in the refrigerator forever and finally get thrown. Here is another homemade one that is as tasty as it is easy. 1/2 cup shelled pistachio nuts. 1/2 cup nutritional yeast flakes. Salt to taste (approximately 1 tsp.).

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Squash Blossom Vegan: May 2014

http://squashblossomvegan.blogspot.com/2014_05_01_archive.html

Wednesday, May 28, 2014. In the 1930's my grandparents would frequent a small spanish cafe' in the Cuban area of Tampa named Columbia Cafe—which, by the way, is the oldest restaurant in Tampa opening its doors in 1905. 1 Medium onion, diced. 1 Clove garlic, chopped. 1-2 stalks of celery diced (optional). 1 Tablespoon Earth Balance Butter. 2 Medium potatoes, finely diced (may choose not to peel if potatoes have thin skins). 1 15 oz. Can garbanzo beans or equivalent of fresh cooked. Vegan spanish bean soup.