Tacos… a genius invention. I was never a huge fan of tacos until about a year ago. Even now I don’t have them often, but I do find it’s a fun way to get people to try new vegetables and sauces that they might not have otherwise tried.
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With Thanksgiving being 2 weeks away, I am getting all kinds of questions like, “Well, what do you do for Thanksgiving?” or “How do I stay on track and not feel miserable while also partaking in Thanksgiving festivities?”
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This soup is incredibly filling which is nice for the warmer months or for when you want a simple meal to eat on throughout the week. It is a great addition to dinner parties and will leave your guests asking for the recipe!
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I love making salads with seasonal greens and adding in some warm quinoa or roasted vegetables to change it up and adapt to the season.
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Typically I am not a huge fan of traditional oatmeal because it often leaves me feeling heavy, but sometimes, overnight oats are the perfect in-between. You can have them hot or cold and tend to feel more filling and nurturing in the cooler months.
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One of my first “challenges” as a vegan was to create a healthy, plant-based version of meatloaf. I tried and tried and tried until I finally figured it out with this bad boy. This recipe was actually published in the Vegan Food Share Cookbook back in the day.
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There is no mumbo jumbo needed here - all you need to do is head to the grocery store to stock up on all the necessary ingredients. Then you can make your pie and eat it too ;)
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If I’m being honest, I haven’t had traditional cheesecake in over 7 years, so I really don’t remember what it tasted like. All I know is that I have served this cheesecake countless times, and I have NEVER had anyone complain.
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I fell in love with raw food at a young age because of how it made me feel. To this day – raw food makes me feel more alive than I could ever begin to explain.
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If any of you have ever ordered spring rolls at an Asian restaurant, you’ve probably had the traditional and beloved peanut sauce, which I love by the way.
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Let me just say this… it’s light, it’s tangy, it’s refreshing, & it’s creamy. This is a crowd favorite for salads and bowls any time of the year!
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So, this is not one of my regular sauces. This is one I pull out when I’m ready to impress some guests or cater a dinner party. It is rich, pungent, and memorable.
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Sauce. It’s important. It can make or break your meal, it can cover up just about anything, and it can also make your heart sing like never before.
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So, let’s talk about muffins for a quick sec. I enjoy muffins, sure. But I am definitely not a muffin connoisseur. I’m never tempted by muffins, at least not anymore.
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You know how sometimes you have memories from your childhood that make you want to eat certain things? For me, that's Alfredo. I've been vegan for 7(ish?) years and never once have I craved cheese, but I do have a soft spot for Alfredo.
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About 6 years ago, just before I was fully into this whole "health" deal, I stumbled upon a restaurant in Oklahoma City selling homemade almond milk.
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Growing up I was allergic to peanut butter, or so I was told. My dad and sister are DEATHLY allergic to peanut butter, so the doctors just assumed I was and therefore, I was never allowed to eat it.
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These are for all my momma friends out there who are looking for something fun to make with the kids or to have on hand for healthy snacks.
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This soup is a take on my butternut squash soup, but made with cauliflower instead. It is fabulous! I actually think I might like it better than the butternut squash... and that is saying something.
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I'm more tempted to call these cookies rather than brownies, but to be honest they are so good I don't really care about the name! I'll go with a cookie-brownie :)
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