Super Simple Vegan Garlic Bread

I've been meaning to post this recipe on her for ages. It's one of my go-tos when I'm preparing an easy pasta dinner. The most time-consuming aspect of this recipe is waiting for the oven to heat, and if you're busy preparing your pasta as well, you'll hardly even notice!



Vegan Garlic Bread
What You'll Need:
1 small baguette (approximately 12")
1 tbsp olive oil or vegan margarine (approx.)
2 cloves minced garlic
A few dashes of dried basil (or oregano)

What You'll Need to Do:
Preheat oven to 375°F.

Slice your bread in half lengthwise. Spread olive oil or margarine on each side of the bread, then sprinkle on minced garlic and dried basil. Wrap bread in foil and toast for 10 minutes.



Enjoy with your favorite pasta!


Tips and Tricks
You can use garlic powder instead of minced garlic in a pinch, or add it in addition to the minced garlic, if you are a real garlic lover! Just be forewarned--a little bit of garlic powder goes a long way, you want to just sprinkle it very lightly on (no more than 1/4 tsp total).

Easy Roasted Brussels Sprouts

Some people say they don't like brussels sprouts. To them I say--have you ever had roasted brussels sprouts?


Roasted brussels sprouts are super easy to make, and remarkably delicious. If you're looking for an easy green addition to a meal, I would definitely give these a shot.



All you really need to do is slice off their stalk-y ends, cut them in half, coat them in a little bit of flavor, and throw them on a tray into the oven.



Easy Roasted Brussels Sprouts
What You'll Need:
1 lb brussels sprouts, trimmed and chopped in half
3 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 tbsp balsamic vinegar
2 tbsp agave nectar (or maple syrup)

What You'll Need to Do:
Preheat oven to 375°F.

Place brussels sprouts in a large bowl, and add olive oil, salt and pepper. Cover a cookie sheet with parchment paper and spread out the brussels sprouts, then place in the preheated oven. After they have been roasting for 20 minutes, drizzle 1tbsp of the agave nectar (or maple syrup) on top and give them a little stir. Cook for another 20 minutes or so, until they are beginning to brown and getting a little crispy.

After removing from the oven, toss with the remaining agave nectar and add the balsamic vinegar.

Enjoy!



Tips and Tricks:
Don't like vinegar? No problem! The sprouts will also be tasty without. And don't be afraid to experiment with adding in a few of your favorite herbs or spices--I love adding a little rosemary or thyme as well.

Vegan MoFo 2015

Vegan MoFo is coming! 

I know things have been pretty quiet on this blog front as of late...I was pretty busy getting married!

But in September I'm coming back full force, so get ready! This year September is officially the Vegan Month of Food, (aka Vegan MoFo) so vegan bloggers, cooks, and eaters will be lighting up the Twitter-sphere, Instagram feeds, blog rolls and Facebook feeds. It should make for some great reading, recipes and inspiration.

Stay tuned! The goal is to do an entry for every day in September!