Served by Renee Herrell-Fitzgerald
Ingredients 2 tbsp. olive oil ½ onion minced 3 garlic cloves minced 3 bell peppers (red, orange, yellow), chopped into 1 inch cubes 1 large zucchini, chopped into 1 inch cubes 3 carrots, slices 1 small tomato, chopped 1 potato, …
Served by Renee Herrell-Fitzgerald
Ingredients Pecans, chopped Pumpkin Pie “Filling†1 cup pumpkin purée 1/4 cup brown sugar 1 tablespoon pumpkin pie spice 1/2 teaspoon salt 1 can coconut milk, chilled for at least 2 hours Crumbles ¼ cup brown sugar ¼ cup flour, …
Served by Renee Herrell-Fitzgerald
Ingredients 1 cup pumpkin purée 1/4 cup brown sugar 1 tablespoon pumpkin pie spice 1/2 teaspoon salt 1 can coconut milk, chilled for at least 2 hours Directions Stir together the pumpkin puree, brown sugar, pumpkin pie spice and …
Served by Renee Herrell-Fitzgerald
Ingredients for the filling 1 bag of veggie crumbles 2 tablespoons olive oil 1 onion, diced 3 cloves garlic, minced 2 adobe chipotle chilies with sauce, chopped 2 teaspoons cumin 1 tablespoon chili powder 1 1/2 teaspoons dried oregano …
Served by Renee Herrell-Fitzgerald
Ingredients 1 box of quinoa pasta shells 1 cup artichoke hearts, chopped ½ cup sundried tomatoes (not in oil and rehydrated with hot water), chopped ½ cup kalamata olives, pitted and chopped ½ cup pistachios (I prefer salted and roasted) …
