Runs on (Mostly) Plants: April 2010
1 tbsp Earth Balance. 1 bunch asparagus, trimmed. 3 tbsp fresh parsley, chopped. Preheat the oven to 400 degrees. In a large pan, heat a couple tablespoons of olive oil over medium heat. Add the onion and cook 4-5 minutes until softened. Add the garlic and cook another 2 minutes. Add the mushrooms and thyme and cook, stirring often, for 7-8 minutes until the mushrooms are softened. Once the asparagus goes in, prepare the quick cooking polenta according to package directions. It should only take 5-10 ...
Veggiegirl Health Counseling: October 2010
But I didn't have a lot of free time this week. Luckily, my friend Kelly came across this recipe for easy pumpkin spice cupcakes. Yellow cake mix, added a can of pumpkin and half a teaspoon of pumpkin pie spice and 20 minutes later I had cupcakes! I topped them with cream cheese frosting from Vegan Cupcakes Take Over the World. Aren't they cute? Links to this post. Vegan Cupcakes Take Over The World. Thursday, October 28, 2010. Kung Pao Broccoli and Tofu. Like what you're reading? Links to this post.