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A summer squash, Zucchini is actually a fruit. However, for culinary purposes it is treated as a vegetable. Yes, I know, I have added a lot of fruits to my vegetable category. I can’t help it. I treat some fruits as vegetables but I don’t treat any vegetables as fruit. Does that make me prejudice? I hope not. I love fruits and I certainly love vegetables. I love Zucchini too. I love to deep fry it after it has been covered in a nice batter. Or I love to saute it with fresh herbs and serve as a side to some sort of chicken dish.

Vegan Farmhouse Vegetable Soup

Soup is a regular staple in my home. I try to make one pot of soup every week or two. Cooking soup is an easy way to finish up any loose veggies you have that may go bad soon. It can be super healthy and tasty at the same time by incorporating the right herbs and spices to bring out the best flavor. I love this Vegan Farmhouse Vegetable Soup Recipe. It is so colorful and chock full of protein and fiber with the additional beans.

Delicious Rating: A Home Cook can masterfully cook up this soup. Nothing to it. Adjust the seasonings to your liking and it would even be delicious with some Cayenne to add a Spice factor! If you don’t have all the veggies or have others I am sure that any vegetable can substitute or be added in, no problem at all. Make this easy recipe on a cold night to fill the house with warm deliciousness!


Italian Squash & Potatoes

A perfect side dish for a pasta? Squash & Potatoes.

Yes, you can still have a green salad and some bread but why not add something a little extra? Squash & Potatoes.

My DH loves potatoes and I love squash so this dish works perfectly as a side to really any meal. Whether you are a Vegan, Vegetarian, or an Omnivore, you are sure to find this Delicious!

Delicious Rating: This  easy recipe so simple to cook. You can even prepare the squash and potatoes ahead of time and bake at a later time or the next day before dinner. I like my squash soft while I know others may enjoy it a bit more crunchy, so really you can control the level of cookedness(not a word) when sauteing them. Rosemary & Thyme are perfect for this dish. They both have individual tastes that when put together give such a depth to the vegetables and bring out the natural flavor of the squash & potatoes, they don’t overwhelm the veggies. I will definitely be making this dish again! Let me know what you think of it.


Vegetable Fritters & Basil Cream Sauce

Spring has been upon us and vegetables are in abundance. Since I have been slowly inching towards a vegan diet, I have been doing a lot of experimenting with vegetarian dishes. Pan fried vegetables sounds healthy enough, I mean it isn’t actually deep fried. And of course nothing fried can ever go wrong, right? Wrong. While the idea of a crispy vegetable fritter sounds good, the execution didn’t quite make it.

Delicious Rating: Easy recipe to make as long as you follow the very simple directions of shredding, mixing, and frying. These fritters just didn’t do anything for my palate. The Basil cream dipping sauce was great but overall I wasn’t satisfied with the meal. I expected something else to come out of something fried! I doubt I will make this dish again. I served it with some leftover rice and it did do a bit better when coupled with the rice but then I could have just stir-fried my vegetables instead. Also the batter began to turn soggy fast after it was fried. You might have more success with the recipe, so let me know how it turns out.


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