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Apple, Pear and Onion Tarte Salée

This savory tart is hearty enough to call a pie and delicious enough to star as a fantastic main course. I’ve always loved the combination of apples, onions and cheeze and decided to incorporate all three in this special entrée. The addition of unripened Bartlett pears gives it an extra touch of sweetness and unexpected flavor.

Inspired by my ongoing obsession with French everything, this tart is excellent for impressing house guests, or even just your favorite people who sit alongside you at the dinner table.

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Cheezy Zucchini Muffins

These muffins really hit the spot when you need a quick breakfast or afternoon snack. The texture is moist and slightly crumbly, and the flavor is nice: with notes of cumin, rosemary, thyme, garlic and green onion- which add quite a bit of complexity to such a little muffin.

I really love these slathered with a touch of Earth Balance margarine when they are fresh from the oven.

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Capri Tomatoes

Inspired by the beautiful Capri Salad, this lovely antipasti is broiled and served hot.

If you have a favorite vegan mozzarella that tastes great cold, this dish would be wonderful uncooked as well…  just like a cold Capri Salad. I would love to get my hands on some Teese to compare, but Daiya’s the only choice in my neck of the woods (so that is what I used). Don’t get me wrong, though; I’m hardly complaining…

*Small disclaimer* the  blackish color of the cooked basil is a tad off-putting.  Garnish with fresh basil for distraction.

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Lasagna with Creamy Red Wine Sauce

Gluten Free Vegan Lasagna

So, this may not be the most glamorous food I have posted, but let me start with a word in it’s defense.  This stuff is freaking incredible.  I mean it.  Sure, the sauce isn’t a brilliant bright red since it uses avocados and red wine (kinda pinkish orange), but once you taste it, you simply will not care how it looks.  I promise.

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Veggie Mash-Up Casserole with Daiya

veggie casserole

Yay! I got some Daiya.  I’ve topped pizza, grilled “cheese” sandwiches, eaten it straight from the bag, and each time I have been thoroughly satisfied.  But, I wanted to test out its ‘casserole’ abilities -to see if the “cheese” could be crispy and melty at the same time.  It has been quite a while since anything remotely close to cheese graced the top of one of my casseroles.  It worked great!  The Daiya was crispy on top, and the “cheese” directly underneath was ooey and gooey. I am sold, this Daiya stuff rocks!

For those of you who can not, or choose not, to incorporate Daiya into your life,  this casserole is very yummy without it.  A little bit of nooch would be awesome sprinkled on top.  But like I said, I had to try it on a casserole.  And, I suggest if you get your hands on Daiya anytime soon, you should too.  This dish is perfect to make if you have some leftover mashed potatoes… but if not, whip up half a batch and treat yourself to something different.  I’ll give you a basic run-down of how to make mashed potatoes below, if you aren’t quite sure.

I also happened to have corn and peas in my freezer, so that is what this recipe calls for, but some yummy sautéed mushrooms, or any other veggie you can think of would go great mixed in too.  Ya know, it’s a casserole– anything goes.

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