“Meatless Monday” Recipe of the Week – Cheese Garden Lasagna

October 7, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheese Garden Lasagna. Lasagna packed with your favorite Vegetables! Some of the ingredients you’ll be needing are Garlic, Asparagus, Zucchini, Green Onions, Yellow Squash, Red Pepper, and Mushrooms. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check out the Cooks site soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese Garden Lasagna
A fabulous veggie lasagna loaded with garden vegetables and four types of cheese.

Recipe Ingredients:
1/4 cup (2 ounces) butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) Wisconsin Ricotta Cheese
1 cup (4 ounces) Wisconsin Parmesan Cheese, grated – divided use
1 large egg, beaten
1/2 teaspoon salt and ground black pepper
12 no-cook lasagna noodles
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded – divided use
1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded – divided use

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Butter bottom of 13x9x2-inch pan.
2 – Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
3 – Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
4 – Stir in basil, oregano and vinegar; set aside.
5 – In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and ground black pepper; set aside.
6 – Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and Parmesan.
7 – Bake 35 to 45 minutes.
8 – Let stand 5 to 10 minutes; serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/cheese_garden_lasagna_recipe.html

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“Meatless Monday” Recipe of the Week – ELBOWS WITH FRESH SPINACH

September 30, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ELBOWS WITH FRESH SPINACH. Made using Dreamfields Elbows, Extra Virgin Olive Oil, Garlic, Spinach, Grape Tomatoes, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. The Dish is 193 calories per serving. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ELBOWS WITH FRESH SPINACH
Ingredients

8 ounces Dreamfields Elbows
2 tablespoons extra virgin olive oil
2 cloves garlic, minced1/4 teaspoon ground black pepper
10 ounces spinach (fresh or frozen)
4 ounces cherry or grape tomatoes
1/4 cup Parmesan cheese

Directions

Prepare Dreamfields Elbows according to package directions.
In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.
If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in saute pan and cook until wilted, about 7 minutes, stirring occasionally.
Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 193
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 4 grams
Sodium: 111 milligrams
Cholesterol: 3 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/elbows-with-fresh-spinach

“Meatless Monday” Recipe of the Week – Four Cheese Mostaccioli Vegetable Lasagna

September 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Four Cheese Mostaccioli Vegetable Lasagna. You’ll need the Four Cheese – Ricotta Cheese, Parmesan Cheese, Mozzarella Cheese, and Provolone Cheese. For the Pasta its Mostaccioli along with all the other ingredients. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Four Cheese Mostaccioli Vegetable Lasagna
A wholesome, hearty and delicious four cheese mostaccioli pasta and vegetable casserole.

Recipe Ingredients:
1 (16-ounce) package frozen broccoli, cauliflower, and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin Ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*

Cooking Directions:
1 – Preheat the oven to 350°F (175°C).
2 – Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
3 – Microwave butter in 1 1/2 quart bowl on high for 1 1/2 minutes or until melted.
4 – Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender.
5 – Blend in flour, nutmeg and salt. Microwave 30 seconds.
6 – Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**
7 – In separate bowl, combine ricotta cheese, Parmesan cheese and basil.
8 – In an additional bowl, combine mozzarella and provolone cheese.
9 – Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish.
10 – Top with 1/2 of the white sauce mixture, all of the ricotta mixture, all of the vegetable mixture and 1/2 of the mozzarella mixture; press down lightly.
11 – Top with remaining mostaccioli in single layer, remaining white sauce, and remaining mozzarella cheese mixture.
12 – Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Makes 8 servings.

*1 1/2 cups dry, uncooked mostaccioli.

**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4 to 5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.

https://www.cooksrecipes.com/mless/four_cheese_mostaccioli_vegetable_lasagna_recipe.html

“Meatless Monday” Recipe of the Week – Four Cheese Vegetable Lasagna

September 9, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Four Cheese Vegetable Lasagna. 4 Cheese Vegetable Lasagna in a Creamy Parmesan Bechamel Sauce. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all! So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Four Cheese Vegetable Lasagna
A cheese and vegetable-rich lasagna in a creamy Parmesan bechamel sauce.

Recipe Ingredients:
Vegetable cooking spray
2 teaspoons vegetable oil
2 cups chopped fresh broccoli
1 1/2 cups thinly sliced carrots
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 cloves garlic, crushed
3 tablespoons butter
4 tablespoons all-purpose flour
3 cups low-fat milk
1/2 cup (1 1/2 ounces) grated Parmesan cheese – divided use
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups (12 ounces) part-skim ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)

Cooking Directions:
1 – Preheat the oven to 375°F (190°C).
2 – Lightly coat the bottom of a Dutch oven with oil and place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper and garlic; sauté 7 minutes. Set aside.
3 – Melt butter in a medium saucepan, stir in flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring with until blended. Bring to a boil over medium heat, and cook until thickened, stirring constantly, about 5 minutes. Add 1/4 cup of the Parmesan cheese, salt and pepper. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.
4 – Combine the ricotta, mozzarella and Swiss cheeses; stir well. Spread 1/2 cup of the spinach mixture in the bottom of 13×9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with the noodles. Spread the reserved 1/2 cup of spinach mixture over the noodles, and sprinkle with the remaining 1/4 cup of Parmesan cheese. Cover and bake for 35 minutes. Let stand 5 minutes before serving.

Makes 9 servings.
https://www.cooksrecipes.com/mless/four_cheese_vegetable_lasagna_recipe.html

“Meatless Monday Recipe of the Week – Tex-Mex Stuffed Potatoes

September 2, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – Tex-Mex Stuffed Potatoes. Made using 1 Jar ORTEGA Salsa – Homestyle Recipe, Black Beans, 1 package Frozen Corn, Fresh Cilantro, Baking Potatoes, and Sour Cream and Cheese for topping (optional). The recipe is from the CooksRecipes website where you can find a huge selection of recipes tp please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Tex-Mex Stuffed Potatoes
Serve these flavorful stuffed potatoes as a side dish, or as a meatless meal along with warm flour tortillas and a tossed salad.

Recipe Ingredients:
1 (16-ounce) jar ORTEGA Salsa – Homestyle Recipe
1 (15-ounce) can black beans, drained
1 (10-ounce) package frozen corn, thawed
3 tablespoons chopped fresh cilantro
6 baking potatoes, baked and halved lengthwise

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – Combine salsa, beans, corn and cilantro. Scoop out pulp of the potatoes being careful not to break the skins; add to salsa mixture. Season with salt and ground black pepper; refill potato skins with potato mixture.
3 – Bake for 20 minutes; top with sour cream and cheese, if desired.
Makes 12 side dish or 6 main dish servings.
https://www.cooksrecipes.com/mless/tex-mex-stuffed_potatoes_recipe.html

“Meatless Monday” Recipe of the Week – LEMONY ANGEL HAIR TOSS

August 26, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a LEMONY ANGEL HAIR TOSS. Made using; Dreamfields Angel Hair Pasta, Olive Oil, Lemon Juice, Baby Arugula, Cherry Tomatoes, Shredded Parmesan Cheese, and Toasted Pine Nuts. The recipe is from one of my favorite sites the Diabetic Gourmet Magazine website where you can find a huge selection of Diabetic Friendly Recipes. Be sure to check it out for any meal recipes or ideas. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

LEMONY ANGEL HAIR TOSS
Ingredients

1 box Dreamfields Angel Hair
1/3 cup olive oil
1/3 cup fresh lemon juice
1/4 teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)

Directions

1 – Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
2 – Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.
3 – Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.

Recipe Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 262
Calories from fat: 37
Fat: 11 grams
Fiber: 5 grams
Sodium: 143 milligrams
Cholesterol: 2 milligrams
Protein: 8 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/lemony-angel-hair-toss

“Meatless Monday” Recipe of the Week – Sweet and Sour Stir Fry

August 19, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Sweet and Sour Stir Fry. This can be served over Rice or Noodles. To make this dish you’ll need; sliced Carrots, Chinese Pea Pods, Green Pepper, Tomato, Sliced Water Chestnuts, Cucumber, Wish-Bone Sweet ‘n Spicy French or Russian Dressing, Brown Sugar, Soy Sauce, and Sesame Seed for garnish (optional). You can find this recipe at the CooksRecipes website which has a huge selection of Recipes to please everyone! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Sweet and Sour Stir Fry
This sweet and sour vegetable stir-fry is wonderful served over rice or noodles.

Recipe Ingredients:
2 tablespoons vegetable oil
1 cup thinly sliced carrots
1 cup Chinese pea pods
1 small green pepper, cut into chunks
1 tomato, cut into wedges
1 cup sliced water chestnuts
1/2 cup sliced cucumber
3/4 cup Wish-Bone Sweet ‘n Spicy French or Russian Dressing
2 tablespoons brown sugar, firmly packed
2 tablespoons soy sauce
Sesame seed for garnish (optional)

Cooking Directions:
1 – In medium skillet, heat oil and cook carrots, pea pods and green pepper until tender, about 5 minutes.
2 – Add tomato, water chestnuts, cucumber and sweet ‘n spicy French dressing blended with brown sugar and soy sauce. Simmer 5 minutes or until vegetables are crisp-tender.
3 – Top, if desired, with sesame seed.
Makes 6 servings.
https://www.cooksrecipes.com/mless/sweet_%26_sour_stir_fry_recipe.html

“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

“Meatless Monday” Recipe of the Week – HUMMUS

July 29, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday, Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – HUMMUS. Start the party, here’s the perfect “Meatless” appetizer, Hummus! Made using Chickpeas, Garlic, Sesame Tahini, Lemon, Olive Oil, and Cayenne Pepper. Only 49 calories and 5 net carbs per serving. The Recipe is from one of my favorite sites the Diabetic Self Management website, also a fantastic Magazine that you can subscribe to. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

HUMMUS

Ingredients

1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper

Directions

* Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.

Recipe Yield: Yield: 12 servings Serving Size: 2 tablespoons

NUTRITIONAL INFORMATION PER SERVING:
Calories: 49
Fat: 2 grams
Fiber: 2 grams
Sodium: 33 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/hummus

“Meatless Monday” Recipe of the Week – Spaghetti Squash Casserole

July 22, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spaghetti Squash Casserole. Spaghetti Squash layered with Vegetables, Seasonings, and Cheese. The recipe has several versions of this recipe, some Vegetarian and some with Meat. This recipe comes from the CooksRecipes website. At the Cook’s site you’ll find a huge selection of recipes to please everyone so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spaghetti Squash Casserole
This versatile and wholesome layered veggie and cheese casserole makes a great meatless main dish or a hearty side dish.

Recipe Ingredients:
1 spaghetti squash
2 large carrots, julienned
2 stalks celery, julienned
1 large yellow onion, julienned
1 green or red bell pepper, julienned
2 tablespoons olive oil
1 (28-ounce) can crushed tomatoes
Red pepper flakes to taste (optional)
Salt to taste
3 to 5 garlic cloves, finely minced
1/2 teaspoon dried basil leaves, or to taste
1/2 teaspoon dried oregano leaves, or to taste
Ground allspice for sprinkling
3/4 pound shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Cooking Directions:
1 – Cut squash lengthwise and place the halves skin-side down in a large baking pan with an inch of water. Cover the pan with foil and bake at 350°F (175°C) for about 45 minutes, or until tender. (See note.)
2 – Meanwhile, heat olive oil in a skillet and add the onion and carrot. Sauté over medium heat for 5 minutes. Add remaining vegetables, red pepper flakes and season with salt, as desired. Sauté, stirring frequently, until vegetables are nearly tender, about 7 to 10 minutes.
3 – Add crushed tomatoes, garlic, basil, oregano and a sprinkling of ground allspice. Simmer uncovered for 15 minutes.
4 – Remove squash from oven and allow to cool until you can handle it. Remove seeds with a spoon and squeeze any excess water out of meat. Remove meat and break it up into strands with a fork.
5 – Mix squash well with vegetables and put half in the bottom of a large, lightly greased baking dish. Top with half the cheeses, the remaining squash mixture, and remaining half of the cheeses.
6 – Bake in a preheated oven at 350°F (175°C) for 30 minutes or until cheese is bubbly and slightly browned. Let cool 15 to 20 minutes before serving.

Makes 6 to 8 servings.
https://www.cooksrecipes.com/mless/spaghetti-squash-casserole-recipe.html

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