Mushroom, Caramelized Onion & Artichoke Quiche Posted by Heather Butterfield on April 19th, 2019 Tagged in: artichoke and mushroom, Breakfast, brunch, eggless quiche, heather crosby, quiche, vegan, yumuniverse 3 Comments Continue Reading
Peanut Butter Balls Posted by Heather Butterfield on April 5th, 2019 Tagged in: peanut butter balls, plant-based on a budget, snacks, toni okamoto Continue Reading
Butternut Squash Steel-Cut Oats Posted by Heather Butterfield on January 9th, 2019 Tagged in: Breakfast, butternut squash, keegan kuhn, kip anderson, oatmeal, steel-cut oats, vegan, vegan recipe, what the health Continue Reading
Pesto White Bean Bruschetta Posted by Heather Butterfield on December 26th, 2018 Tagged in: appetizer, bruschetta, keegan kuhn, kip anderson, pesto, pesto white bean bruschetta, plant-based, side dish, vegan, vegan recipe, what the health, white bean Continue Reading
Winter Lentil and Pomegranate Salad Posted by Heather Butterfield on December 19th, 2018 Tagged in: keegan kuhn, kip anderson, plant-based, pomegranate and lentil salad, recipe, salad, vegan, vegan recipe, what the health Continue Reading
Lentil Waldorf Salad Posted by Heather Butterfield on September 25th, 2018 Tagged in: Apples, apples and pecans, Back to the Cutting Board, lentil waldorf salad, lentils, plant-based, recipe, salad, vegan recipe 1 Comment Continue Reading
New Potato Salad Posted by Heather Butterfield on September 18th, 2018 Tagged in: Back to the Cutting Board, Christina Pirello, new potato salad, new potatoes, plant-based, Potato Salad, recipe, salad, side dish Continue Reading
Summer Vegetable Soup with Quinoa Salad Posted by Heather Butterfield on September 12th, 2018 Tagged in: Back to the Cutting Board, Christina Pirello, plant-based, quinoa, quinoa recipe, salad, soup, soup recipe, summer soup, Summer Vegetable Soup with Quinoa Salad, vegetable soup 2 Comments Continue Reading
Candied Parsnip and Carrot Tatin Posted by Heather Butterfield on September 5th, 2018 Tagged in: Back to the Cutting Board, cake recipe, candied parsnip and carrot tatin, carrot cake, Christina Pirello, plant-based, recipe, side dish, tatin Continue Reading
