Served by Renee Herrell-Fitzgerald
When I got into this whole vegan cooking thing, my mom hopped right on board as my sous chef. A couple summers ago, we cooked together everyday and came up with all sorts of delicious creations. My mom is great …
Served by Renee Herrell-Fitzgerald
Pan-Seared Gnocchi with Butternut Squash Cream Sauce topped with Butternut Squash and Kale  Butternut Squash Cream Sauce Ingredients: 1 medium butternut squash, chopped 2-3 tablespoons olive oil 2 minced garlic cloves 1 teaspoon oregano 1 teaspoon Himalayan pink salt …
Served by Renee Herrell-Fitzgerald
Salad Ingredients 1 head of romaine lettuce 15 oz. can black beans, rinsed and drained 1 large orange bell pepper 1 pint cherry tomatoes ½ cup olives, sliced 1/8 cup cilantro 1 ear of corn, kernels removed 1 green onions …
Served by Renee Herrell-Fitzgerald
 Ingredients 7 oz. rice noodles 1 cup of edamame 1 medium red pepper, chopped 2 green onion, chopped (mostly white and light green part) 2 Asian cucumbers, chopped Peanuts, chopped Ingredients for Sauce 3 tablespoons soy sauce 2 …
Served by Renee Herrell-Fitzgerald
Ingredients for the salad: 3 medium/large red beets 3 medium/large golden beets 1 Ruby grapefruit ¼ cup of Pepitas ¼ cup of Pomegranate Seeds Arugula Ingredients for the dressing (adapted from Oh She Glows) 1/2 cup avocado flesh 1/4 …
