Culinary Adventures
Childhood Bree would have never thought Adult Bree would eat hardboiled eggs, let alone pickled eggs. But give these Red Onion Pickled Eggs a try and I swear you’ll thank me. They make a great high-protein snack. You could use them to top your mixed green salads, add to chicken or tuna salad, or spice… Continue reading Red Onion Pickled Eggs
Creamy Zucchini and Potato Gratin feels indulgent without the full, heavy feeling of typical cream and cheese based dishes. I think the secret is finely slicing the zucchini and potatoes using a mandolin. Make sure to have the potatoes slightly thinner than the zucchini so everything cooks evenly. Choice of shredded cheese is up to… Continue reading Zucchini and Potato Gratin
So simple and creamy, this Vegan Coconut Mango Ice Cream uses only 3 ingredients and a stand or hand mixer. But there is one catch... I wish I could whip up this decadent dessert on a whim, but planning is KEY for this vegan ice cream. The process takes at least 36 hours - so… Continue reading Vegan Coconut Mango “Ice Cream”
Nick and I went vegan for a whole week back in January for Vegan Month! On the menu was a wonderful combination that we have made before (with some minor substitutions in order to keep vegan)... Puttanesca Soup with a Mediterranean Veggie and Hummus Wrap! ∇Note: You can purchase jarred bruschetta or make your own.… Continue reading Puttanesca Soup with Mediterranean Veggie and Hummus Wraps
The meaty portobello mushrooms in this hearty take on risotto will have you saying, "What meat?" Going vegan has never been more delicious. For this recipe I recommend scooping out the insides and removing the stem. I opt to save the stems, chop, and add to my “risotto” for more mushroom goodness. When it comes… Continue reading Vegan Balsamic Mushrooms with Spinach and Barley Risotto
Delicious, rich and creamy “ice cream” for you to dream about. I’m not kidding when I say that I think about this ice cream all the time. This recipe is certainly not traditional ice cream which is made with a custard, but rather actual iced cream made with whipping cream and condensed milk. Stick with… Continue reading Dulce de Leche Ice Cream
A delicious, low carb vegetarian casserole that everyone will love! Customize the vegetables for your own twist. The serving size is HUGE! So filling and satisfying! (6 servings) Ingredients: 2 large spaghetti squash 8oz baby Bella mushrooms, sliced 16oz fresh spinach 1 large onion, diced 1 red bell pepper, diced 4-6 garlic cloves, thinly sliced… Continue reading Creamy Baked Spaghetti Squash Casserole
Prepare yourself for a delicious, hearty vegetarian take on chicken Parmesan; you 100% won’t miss the meat. In fact, this is our new favorite “chicken” Parmesan recipe! ∇Note: To kick your sauce up another level, used jarred bruschetta in addition to marinara sauce or check out my recipe here for Easy Bruschetta at home. ∇∇Note:… Continue reading Cauliflower Parmesan
Straight forward and delicious. This easy bruschetta recipe will have your taste buds humming. It is so versatile - use it as a pasta sauce or with my Cauliflower Parmesan, on a charcuterie board, as a topping for crostini, or in my Puttanesca Soup recipe. If I’m being honest, I ate it straight out of… Continue reading Easy Bruschetta
Happy New Year everyone! I’ve decided to kick off 2020 with a resolution to try new things and experiences. This week we are going completely VEGAN! First up on the menu is Buffalo Tofu Bites with a Warm Pasta Salad and Vegan Ranch. I was honestly disappointed as I was making this vegan ranch -… Continue reading Buffalo Tofu Bites with Warm Pasta Salad & Vegan Ranch
What's In Bree's Belly 