Recent Posts

Harvest Vegetable Tart - A tart is really just a fancy casserole and this beauty takes advantage of the exquisite red/orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too! It would look great on your Thanksgiving table… The […]
Portobello Mushroom Wellington - Thanksgiving is only a week away! This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello muchrooms and sauteed garlic spinach. I created this dish a couple of years ago while looking for a non-turkey main course for Thanksgiving. The dish was a huge success, pretty AND delicious. This year I will be making Mushroom Wellington again but with a gluten free crust. Just add mashed potatoes and cranberry sauce and you're good to go! 🙂
Meatless Monday – Butternut Squash Barley Risotto - Originally posted on goodmotherdiet:
 Risotto is so rich and creamy that it seems fancy and somewhat decadent.  Well this version is no different, even though it is made without meat or dairy and I used barley instead of the traditional Arborio rice which adds flavor and interest. If you are intimidated by making risotto at…
Easy No Peel Applesauce - Originally posted on goodmotherdiet:
? It’s that time of year!  It’s Apple Harvest and time to share my recipe for the easiest applesauce recipe ever, perfect for even the laziest of cooks.  This is my most googled recipe with over 7000 hits since its original posting in 2015, most of them in September and October. …
Meatless Monday – Mediterranean Orzo - Originally posted on goodmotherdiet:
Toss together cooked orzo, sun dried tomatoes, kalamata olives, crumbled feta and fresh herbs with a lemon dressing for a quick, fuss free meal.  I just love a dish that doesn’t need to be babied or involve a lot of prep, no oven and can be ready in 20 minutes, plus…
Best Pasta with No Cook Tomato Sauce - What could be easier than tossing warm pasta with fresh tomatoes, basil and olive oil?  This is a delicious NO COOK sauce that I have been making for ten years or so.  It is really delicious!  
Veggie Zucchini Enchiladas (gf) - Love Mexican food but not the heavy carbs and calories? You might like these vegetarian enchiladas packed with fresh corn, black beans, mushrooms and pasilla peppers, sauteed with garlic, cumin and chili powder, then rolled in thin slices of summer squash, nestled in a bed of zesty red enchilada sauce and topped with pepper jack cheese.  Bake in […]
Meatless Monday – Beet Veggie Burgers with Pickled Onions - Originally posted on goodmotherdiet:
What is more American than a juicy burger, except for maybe baseball, hot dogs and apple pie, and I would argue about that… Well these burgers may not be traditional in that they are plant based, primarily quinoa and pinto beans and they get their lovely color from raw shredded beets,…
Meatless Monday – Charred Okra with Tomatoes - Originally posted on goodmotherdiet:
OKRA, Love it or Leave it?  Where do you come down on this divisive vegetable? There doesn’t seem to be room for ambivalence here. People seem to love it or hate it.  Okra happens to be my husband’s absolute favorite vegetable, and unfortunately for him, it has always been my least…

7 thoughts on “Recent Posts

    • Thank you for your post. I just made it again tonight because my guys ate so much there was enough leftover. Anyway, I noticed that I left that off and updated the directions. I’m definitely a home cook and not a professional. Add the soy sauce when you add the broth.

      Liked by 1 person

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