The calendar says it’s fall, so why are the sprinklers still running? And sandals and shorts are still in the forefront of my closet. But I’m not complaining, having a slower descent into the rain and dreary season here in Seattle is fine with me. But it does confuse my mind when I see the colors of fall everywhere in stores, but nature has fallen behind.
I was browsing the Massel Bouillon website for a recipe to make when I came across their Vegan Mushroom and Pea Tart recipe.
You’ll love this vegetarian chicken noodle soup so much you’ll never eat canned again!
TVP and black beans substitute for ground beef in this healthier, vegetarian taco.
I have a few secrets for surviving the holidays. The first is I let go of perfection years ago. I no longer strive for the perfect decor, or over the top decorations. In fact now there are some years I barely get a tree up. But the secret is I do what I fits the time and energy we have and I’m OK with that.
You don’t have to be a vegetarian like me to enjoy Portobello Mushroom recipes. In fact, many vegetarians use portobello mushrooms as a meat substitute because of their flavor and texture which makes them a favorite among the meat-eaters and well.