Showing posts from September, 2019

(Sloooow) Baked Potatoes ♥ How Long to Bake a Baked Potato

Doesn't everybody bake potatoes for an hour? But one hour in the oven is just not enough! Here's how long to really bake a baked potato, that is, if you want the potato to turn nutty and soft and super-special: three hours. Three hours is not a typo. It really is "three" full hours. Baked potatoes' skin and flesh are both completely delicious when the potato is slow-baked for a long time.

Kamut Salad ♥

Today's simple seasonal grain salad recipe: A hearty, healthy mix of the ancient grain branded "kamut" [pronounced ka-mutt] and late-summer vegetables. No added oil!

Perfect for Late-Summer and Early Fall But Also Adaptable for a Year-Round Kitchen Staple. Great for Meal Prep. Low Fat. Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real.

Swiss Chard Skillet Supper Recipe ♥ with Tomatoes, Corn, Feta, Fresh Dill & Toasted Walnuts

What a great vegetarian supper recipe! It's a quick 'n' easy way to cook Swiss chard (or spinach too, I suspect) with other vegetables, here, tomatoes and corn. Truly, guys, this is one of the best vegetarian dishes I've made all year!

Seasonal. Low Carb. Low Fat. Weight Watchers Friendly & Freestyle Friendly. Naturally Gluten Free. Healthy and delicious, no beating that combination!

Seasonal Soup & Salad Recipes ♥ September

Seasonal Soup and Salad recipes, ideas perfect for the month of September, all from A Veggie Venture's decade+ collection of 1300+ vegetable recipes. September's recipes are mostly veg(etari)an and call for easy-to-find ingredients. Find your September salad (and soup!) inspiration here ... (Readers from the Southern Hemisphere? Look for your late-winter and early-spring seasonal soup and salad recipes in the March collection!)