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By attosa
I made this vegan dish for two very important people in my life; my father who literally thinks cheese is poison, and my best friend who is on a vegan journey for health reasons. It's very quick to make. The sauce is done in a food processor or blender in the same amount of time it takes to boil the macaroni. The taste is exquisite. I actually prefer this over regular cheese versions. I hope you give it a try!
By Donna
A simple, healthy and satisfying lunch!
By Holly
Tabbouleh is a chilled grain and vegetable salad seasoned with fresh parsley. It tastes great any time, but is best when the flavors meld the day after it's made.
By Donna
Instead of wasting cooking energy in a stove, simply cut your butternut squash in half. I use an electric knife since they can be tough to cut, and placed them into my large slow cooker (crockpot). You may or may not scoop out the seeds first if you wish.
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