This individual is no langer an employee with the Spokesman-Review
Most Recent Stories
Oct. 11, 2016, 4 p.m.
The Lentil, Chard and Sweet Potato Curry recipe is vegetarian and gluten-free, and it can be vegan if you use a yogurt alternative or leave it out.
Aug. 10, 2016, 2 p.m.
Raw zucchini “noodles” make the base for this summer salad.
July 12, 2016, noon
Cut carbs by stuffing riced cauliflower – instead of rice – into the belly of bell peppers.
May 10, 2016, noon
Taco night is a great way to feed the family or a crowd without too much fuss.
Here’s another filling that will help take your vegan and vegetarian offerings beyond beans.