Making dinner healthier, one slow cooker at a time.
Still picking zucchini and summer squash out of your garden? Here’s one more way to serve it up and it’s super easy!
The best part – it cooks in your rice cooker so you can sit on your deck and enjoy fall while it’s cooking!
Go to my post over at The Back Burner to get this super easy recipe!
Pre-order my second book, The Great Vegan Bean Book, at Amazon. There are tons of gluten and soy free recipes!
In my pre-vegan days eggs were often my go to ingredient for a quick dinner. Now that I’m vegan, I still make some of the same convenience foods only I use the magic of tofu instead of eggs.
Scrambling tofu is surprisingly similar to scrambling eggs in that the excitement comes from the add-ins. (And be honest, the picture above looks pretty close to regular scrambled eggs.) to recipes→
