Recipe: Potato Gnocchi

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Hello everyone!

I’ve always loved Italian food. The smell of sauce cooking, the warm, filling qualities of the meals. ahhh… Pasta! Plus, I’m Italian, and I grew up eating pasta in all its forms. Since the fall, I’ve been trying to make various pastas from scratch, but one I was avoiding was gnocchi.

Why avoid gnocchi? Well, it’s hand down my favorite pasta and always has been. And I simply did not want to mess it up, or let myself down. Luckily, gnocchi is—dare I say—easy to make! And easy to make vegan!

Making gnocchi for the first time took me less than two hours, and it was absolutely scrumptious. It was probably the best gnocchi I’ve ever had. It was that good! The dough was pillowy, yet still dense enough to be chewy. The fork ‘rolling’ technique did the trick, and the pasta sauce stuck on the gnocchi in the best way.

I know spending a few hours making pasta isn’t feasible most nights of the week, but for that special occasion or on the weekend it’s well worth the effort! Give this simple three ingredient gnocchi recipe a try!

Mangia! Mangia!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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Garlic Compound Butter

Hello everyone!

dsc_0474I have a confession. My partner and I eat pasta more often than we should. However, we very seldom make garlic bread to go on the side. Being vegan, I can’t just goto the store to pick up Texas Toast so our meal is usually missing a hearty bread helping. BUT no more!

Cory recently made quick & easy—and even more so tasty—compound butter for garlic bread. It used just three ingredients and was done in a pinch! A spoonful of this classic compound butter really takes bread to another level. It’s worth the small amount of prep time! Check it out below and treat yourself to some indulgent garlic bread this week!

Mangia! Mangia!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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Recipe: The Best Vegan Lasagna

fullsizerender_2Hello friends!

I’m Italian so the holiday season means something special for me and my family – PASTA – and lots of it! Every winter I look forward to carb-loading on delicious Italian staples that remind me of my childhood.  This year we opted for my roasted garlic vegan lasagna, aka the best damn vegan lasagna. I hesitate to say that, but it’s meatless, it’s dairy free, and it will fool any omnivore.

I know, I know. Lasagna can be a lot of work. I mean there are layers. There is prep work. And there is a lot of time in the oven. But I promise you, for this recipe, it is all worth it. Plus, if you make extra servings, lasagna keeps well – some might even prefer it as leftovers! I added a few time saving, multi-tasking steps below, but this recipe certainly isn’t for a quick week night meal. Why not give it a try for your next special occasion? You won’t regret it!

Cheers!

Jocelyn

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A Vegan Visits Cancun, Mexico (& eats lots of good food!)

Hi all,

As I indicated with my last post, I’ve been a little MIA lately. Work has been extremely busy, I am looking for a house, and I just  took a vacation to Cancun, Mexico! And the latter, is exactly what this post is about!

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Summer Bean & Veggie Salad

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It’s officially Spring, but the weather just can’t make up it’s mind. One day it’s hot, the next it’s cold. But I’ve been craving summer foods lately. I recently made a hefty portion of summer bean & veggie salad to snack on throughout the week. This is one of my goto quick and easy lunch meals. It takes about 10 minutes to make and there are very few steps to the instructions! This is the epitome of no fuss vegan cooking!

Check out the recipe below, and let me know what you think. Also, what’s your favorite summer time recipe?

Cheers!

Jocelyn Continue reading “Summer Bean & Veggie Salad”