Vegan Recipes
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Roasted Root Veggie Salad with Apple Cider Vinaigrette
The easy vinaigrette is key to memorable flavor in this endlessly adaptable, jewel-toned salad. A favorite protein makes it a complete meal. Think of all the people you see regularly, but only in passing. People with whom you may exchange friendly banter but never have the time to really know. Maybe itโs your faithful…
Overnight Buckwheat Groats — a crunchy, delicious option to oats
If you happen to be a fan of the ever-versatile, no-cook overnight oatmeal, you must try this novel twist. (And if you haven’t ventured into the easy breakfast world of overnight oats, I have several recipes for you!) For those who enjoy steel cut oats, buckwheat groats are quite similar in taste. In raw form,…
No-Sugar Homemade Jam (choose your favorite flavor๏ผeven use frozen fruit๏ผin this easy, small batch recipe)
This flexible, small batch recipe doesn’t use pectin as a thickener, so there’s no need for a copious amount of granulated sugar as is used in traditional jams. Instead it relies on heart healthy chia seeds and a small amount of maple syrup or honey. Healthy jam that tastes greatโฆreally? ย The perks of…
Seven-Day Pickles
Seven Day Pickles have been a family favorite around here for too many years to count. The tried-and-true recipe originally came from the grandmother of a dear friend and offers a taste of summer all year long! Every summer, I look forward to making seven-day pickles. ย Although the name implies a long,…
Old-Fashioned Horseradish Pickles
Make crisp, tangy pickles just like your grandmother used to make them with these step-by-step instructions for naturally fermented pickles. It’s a truly simple process and you can taste and adjust as you go. What is the difference between pickling and fermentation? Pickling involves soaking food in an acidic liquid โ usually vinegar-based โ…
Banana Bread Breakfast Bars
A satisfying grab-and-go breakfast or snack, Banana Bread Breakfast Bars are easy to make and allergy friendly. This basic breakfast bar recipe is made with no refined sugar, wheat flour, or dairy and can be made egg-free. But most importantly, it tastes great. Since hitting on the ingredient combination in the recipe below, I…
Overnight Granola Cups
Bob’s Red Mill has graciously offered to give eight pounds of granola to three lucky readers. (This will include four one-pound bags of both the gluten-free honey oat and apple blueberry varieties.) To enter, simply leave a comment below by noon EDT, Saturday, July 12. A second entry may also be made on LancasterOnline. The winners will…
Little Bites
Too often, I make new things but don’t get around to sharing them. I jot down the ingredients I’ve thrown together with every intention of typing them later. The piece of scrap paper I’ve inevitably grabbed to write down the recipe is, occasionally, never to be found again. Or the pile of papers I placed…
Barbecued Bean Salad
A crowd-pleasing, family-friendly alternative to baked beans, this protein-rich salad can be prepared in advance and the flavor improves over time. As I walked to school with my younger son one morning last month, he mentioned that his 6th grade history classโs Colonial unit would be culminating with a special lunch. All students were…
Balsamic Lime Vinaigrette
As many of you know, I’m a big fan of homemade dressings and vinaigrettes. Typically, they are easy to mix up with ingredients readily had on hand and the flavors have the ability to turn a basic recipe into something fantastic. As an added bonus, there’s usually a cost savings over store-bought varieties and no…
Homemade Almond Milk
I bought cartons of almond milk for years, and I still do on occasion. My sister always made her own almond milk and told me that it was soooo worth the small effort. When I finally tried, I couldn’t believe how creamy and delicious it was. With a few simple tips, almond milk is also…
Grilled Balsamic Carrots with Rosemary and Thyme
When they appear on the dinner plate, cooked carrots don’t always elicit oohs and aahs. When carrots are grilled or roasted, however, their flavor is enhanced and they don’t become mushy. They are really quite good! I occasionally roast carrots in the winter and love to use my Maple-Dijon Vinaigrette as a marinade. Grilling is…
