This vegetarian Greek pasta salad recipe can use fresh or preserved lemons. I personally prefer using preserved lemons because I love the lemon in this dish, and the preserved…
This vegetarian herbed potato salad recipe uses fresh parsley and dill for the perfect summer vibe. This is great to serve at picnics, BBQs, or warm weather pot lucks.…
This vegetarian sausage breakfast muffin recipe is low carb, and versatile. I eat them for breakfast or a quick snack. They freeze well, so you can defrost, and go…
This vegetarian Mediterranean stuffed mushrooms recipe puts a unique spin on an old classic. These are perfect to serve as an appetizer, side dish, or light main course. Mushrooms…
This vegan multi-color roasted carrots recipe makes a side dish so beautiful, it instantly upgrades your main course. These sweet and tasty carrots appeal to the kids and adults…
This vegetarian Greek salad is a nice variation to the side salad version we usually serve. I soak the onions in a little water and vinegar for 15-30 minutes…
Swapping out the pasta for spiraled cucumbers, be sure to use the seedless cucumber variety, and make sure that are at least 1½” thick. This is great on it's…
Every week, we usually have tacos on the menu. To keep it from getting boring, we will make variations such as these tasty vegetarian taco stuffed mushroom caps. …
This delicious low-carb and vegan soup is oh-so-good! It comes together quickly in a single pot, so you don’t have to spend a ton of time cleaning up afterwards.…