Served by Renee Herrell-Fitzgerald
Ingredients • 1 can Cannellini white beans • 1 1/2 teaspoon white wine vinegar • 1 clove garlic, chopped • 1/4 teaspoon of cayenne pepper • 1/4 cup olive oil • Salt and pepper to taste Directions 1. Place all …
Served by Renee Herrell-Fitzgerald
Ingredients 3 carrots (assorted colors preferred) 2 Potatoes 2 Sweet Potatoes 2 beets 1 Parsnip 1 Red Onion 1 teaspoons of oregano, thyme and marjoram Salt and pepper to taste Directions Preheat oven to 450 degrees Fahrenheit …
Served by Renee Herrell-Fitzgerald
Vegan Mac and Cheese: Two Ways A couple months ago, I perfected my vegan cream sauce. It was no easy job and it took many attempts on my end. What I did end up with is an amazing cream sauce …
Served by Renee Herrell-Fitzgerald
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 (or regular salt) 1 teaspoon white pepper 2 cups raw cashews, soaked in water …
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 …
