Follow Your Heart Vegan Egg. So what? You make a mean tofu scramble. You can’t successfully flip omelettes anyways, and you’ve got bananas for any baking you might want to do.
But Quiche. Vegan quiche that’s yumm enough to bring to a brunch with omnis? This recipe is where it’s at yo.
Ditch the egg and still get your quiche on.
Vegan fact: 1 dozen chicken eggs = 6.6 miles driving in a car worth of GHG emissions. (today’s fact is shamelessly stolen from followyourheart.com/veganegg)
Shockingly you might have guessed that today’s recipe includes tomatoes. My garden is crazy productive right now and I have six tomato plants. This recipe has been a favorite of mine this summer. It’s quick and easy to make and it just tastes like summer to me. Mike and I eat it on a fairly regular basis. We also LOVE the bread I make it on. It’s a garlic roasted ciabatta bread baked fresh every three days and found at my local grocery store. I always hated “garlic bread” growing up. You know that cheap bread with the bright yellow garlic-y super oily sauce that covered the cheap bread? That stuff made me gag. In fact it’s because of that bead that I always thought I HATED garlic. It wasn’t until I went vegan and started using it in recipes that I realized that I actually love the taste of garlic.
This recipe is my take on a classic recipe. Not only is it incredibly easy and delicious, but it’s healthier than traditional bruschetta. I make mine sans olive oil and salt, which is considered a traditional part of burschetta. Can I even call it bruschetta then? That’s up to you. Let me know what you think!
Word Origin: Bruschetta is a noun derived from a Roman verb bruscare which means “to roast over coals”.
Everyone either hates or loves a good green smoothie, but as we move out of smoothie weather and into fall I start looking for something to warm my tummy. This soup recipe is just the thing for you green smoothie lovers!
Because most of the ingredients can be found locally and fresh near me I like to make this soup at the end of the summer and freeze or can it for the fall and winter months.
This soup is packed with essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. It’s high is fiber and protein as well!
Soup History: Evidence of soup dates back as far as 20,000 BC where hot rocks from a fire were placed in the water to heat it.
I was honestly surprised at how easy it was to make amazing tomato sauce. Rago and Prego have nothing on homemade sauce.
This is also the recipe I used when learning how to can. Canning is a little scary because nobody wants botulism, but if you make sure to do it correctly canning is really rewarding. My source for correct canning procedure comes from here. Obviously if you’ve never canned before please read up on it independently as it’s very easy to do improperly.
Canning Fact: The canning process changes lycopene in tomatoes to a more usable form for the body to utilize. Lycopene is a pigment found in many red fruits and vegetables. It is an antioxidant that helps protect cell damage and there is research suggesting it helps prevent some cancers.