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vegan mushroom bourguignon on brown rice pasta

Pasta isn’t a typical staple in our house. I tend to like using spiralized zucchini or spaghetti squash in its place {veggies provide extra fiber and more nutrients, prevent a carby hangover and they’re easier on blood sugar levels and

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spaghetti squash pasta with avocado cream sauce.

Some deliciously green not-pasta pasta for St. Patrick’s Day! Happy celebrating! A friend of mine is training for an endurance run right now, and has noticed – as many people do – that her weight is going up and up…

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vegan eggplant cannelloni.

Pasta is one of those foods that has made its way onto the DIETERS DO NOT EAT list. In some circles, it’s become akin to eating puppies, and in others, the epitome of cheating on your diet, having no willpower,

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zucchini pasta with coconut cream sauce.

One of my favorite ways to use zucchini is in place of pasta. I find that grain-based pastas (even gluten-free ones) aren’t always the best option for me… it’s worth exploring for yourself, too, if you happen to notice that

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crispy sweet potato squash burgers.

So, this one time (last Sunday), I tried to make gnocchi. It did not work.  I think – on account of not using a gluten-y flour, or enough binding – my little potato-almond butter pasta bits weren’t sturdy enough to

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vegan spaghetti squash bolognese.

Spaghetti nights were a hit in my house growing up (although, in my personal opinion, rotini was always the superior noodle). Not only was it a quick meal for my busy mama to make, but it was filling and fun

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raw zucchini pesto pasta {video cooking class}.

Join me in the kitchen as we learn how to make this deliciously simple pasta substitute! Vegan, gluten-free, plant-based (and ready in about five minutes). And hey, subscribe to the channel while you’re there. New videos are coming soon (including

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gluten-free mung bean pasta with homemade tomato sauce.

We so rarely have pasta at home. I tend to associate it with feeling quite icky, so it just doesn’t occur to me to buy it. (Plus, I prefer whole grains in general. A bowl of quinoa usually fills the

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vegan pumpkin alfredo ‘noodles’.

If you’ve never tried kelp noodles, I highly recommend. They are a seaweed-based  raw alternative to regular pasta (read: gluten-free, non-starchy, all delicious). While many people get their daily intake of iodine from eating dairy or processed, refined foods containing iodized

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raw veggie pasta with green leafy pesto [vegan mofo].

Happy almost end to the first full week of Vegan Mofo! Have you been exploring other blogs? I am a huge fan of Lisa’s Project: Vegan and The Vegan Cookbook Aficionado. In addition to consuming inspiring foodie blog after inspiring

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veggie pasta [without the pasta].

According to some researchers, we should be eating several bushels a day of vegetables in order to get the adequate amount of nutrients our bodies need. Don’t get me wrong: I love vegetables – I do! – but the prospect

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creating flavors in your favor.

[Or for my Canadian friends, ‘Flavours in Your Favour’!] Food is not just a vessel for nutrients. It is a creative endeavor. A social experience. A means of connecting with the body, the planet, those with whom we eat.  Enjoying

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