Served by Renee Herrell-Fitzgerald
This recipe was inspired by the delicious dish I had at Café Gratitude. While it was listed on the kid’s menu, I think it really is appropriate for kids of all ages. Ingredients Cashew Ricotta by the Simple Veganista (recipe …
Served by Renee Herrell-Fitzgerald
I can not take complete credit for the original delicious recipe belongs to Olivia Wilde. This is my take on her brilliance! This recipe will forever be the carnivore’s favorite vegan dish. Ingredients 2 tbsp. of olive oil 1/2 onion 3 …
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
Ingredients 12 oz. uncooked Fettuccini noodles 2 cups peas 4 cups chopped baby bella mushrooms 1 tablespoon olive oil ½ teaspoon salt 10 basil leaves, julienned  Alfredo Sauce Ingredients 2 cups raw cashews ½ cup nutritional yeast 2 …
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 …
