One food I used to eat all the time before I became more aware of nutritional values and health was the spinach and artichoke dip from TGI Fridays. Yes, good ol' Friday's. This spinach and artichoke hummus is excellent atop Portobello mushrooms, as in this recipe, as well as a great dip for pita or … Continue reading Creamy Spinach and Artichoke Hummus Stuffed Portobello Mushrooms
Category: Italian
Eggplant Manicotti with Tofu Ricotta
So this recipe is pretty much the amazing hippie love child of eggplant Parmesan and stuffed canneloni. This uses my delicious tofu ricotta cheese recipe. This tofu ricotta is amazing in stuffed shells, regular manicotti noodles or on baked ziti or spaghetti. If you love fresh basil and garlic, which are components in a lot … Continue reading Eggplant Manicotti with Tofu Ricotta
Bruschetta Angel Hair Pasta
As I am still trying to adjust to these 12 hour days (but thankfully only 4 day weeks), I am forced to be much more mindful of the length of time it takes me to prepare dinners in the evening (which, if I want to eat before 9 PM, needs to be 10 minutes or … Continue reading Bruschetta Angel Hair Pasta
Baked Spaghetti with Vegan Ricotta Cheese
Ever have those days where you're just sitting at work and you are struck with a sudden craving for a particular food and you can't let go of that hankering until you have it? I was dreaming about baked spaghetti with cheese on it today, so that's what I went home and made for dinner! … Continue reading Baked Spaghetti with Vegan Ricotta Cheese
Gluten-Free Pasta with Italian Parsley and Roasted Zucchini
When I think of comfort food, indubitably I think of pasta. Whether it's Pad Thai or old-fashioned spaghetti with marinara sauce, sometimes I just gotta get my fix. I was grocery shopping and I came across a brand of gluten-free pasta made from rice and flax, so I decided to try it. I am not … Continue reading Gluten-Free Pasta with Italian Parsley and Roasted Zucchini
Veggie Diva's Kitchen 