These cookies were a complete accident. A complete and total chocolate-y, rich, fudgy, accident. After making a big batch of black beans and then tortilla soup this week, I had exactly a cup and a half of cooked black beans left over. What to do, what to do? I thought, hmm... black bean brownies haven't … Continue reading Double Dark Chocolate Black Bean Brownie Cookies
Long time, no see, my friends! How is everyone doing? Lately, I've been in a bit of a food funk. I'm feeling very "meh" about food and cooking. And recipe creation? It's not happening. I can't really explain it, other than the events around the world and here in the states have been weighing heavily … Continue reading 21 Healthy Plant Based Dinners Ready in 45 Minutes or Less
It has been the summer of homemade ice cream around here and on the blog, and I think I may have saved the best for last. That's assuming this is the last ice cream recipe I share this summer. I was pretty sure it was going to be until I typed that just now. Alright, … Continue reading Vegan Chocolate Peanut Butter Ice Cream
I can feel it in the air, and I can see it in the Target commercials... back to school time is just around the corner. With my kiddo starting nursery school this year, it's all becoming very real. Backpacks and school clothes, folders and pencil cases, lunch boxes and after school snacks. While I don't … Continue reading Buckwheat Crispy Treats
Two ice cream recipes in a row, folks... I can't even hide my obsession. Normally, I would try to stagger ice cream recipes in between some healthy smoothies, or maybe even a veggie-filled salad or savory dish, but by golly I can't help it. I'm excited! Guys, it's VEGAN FRENCH VANILLAAA!!!!! It's a classic. And … Continue reading Vegan French Vanilla Ice Cream
I told you in my last post I had something special up my sleeve for that raspberry rhubarb jam... Introducing the tastiest, jammiest, most crumble-topping-est (I know, just go with it), sweet dessert bar, ever. It's the best tasting bar I've ever made. Possibly the best dessert bar I've tasted, ever. And it should be, … Continue reading Raspberry Rhubarb Coconut Crumble Bars
Over the years, I've shared some of my favorite plant-based breakfasts, many of them veganized versions of my favorite dishes. Fluffy golden pancakes, hearty buckwheat pancakes, cornmeal waffles with blueberry sauce, savory-filled crepes, even these unconventional, but delicious, cinnamon rolls. Despite the fact that I have two French toast creations (pumpkin and coconut) on the … Continue reading Classic Vegan French Toast
Mmmm... cookie dough happiness. Unbaked cookie dough balls or bites are a big favorite around here. In fact, when my almost 4 year old asks to make cookies, she's actually referring to cookie dough. We make it a half a dozen different ways, usually with oat flour, and sweetened with dates, maple syrup, or coconut … Continue reading Chocolate Chunk Cowboy Cookie Dough Bites
Crispy cornmeal and crumb coated cauliflower is baked to golden perfection before being tossed in a delicious creamy and spicy sriracha spiked sauce in these tasty lettuce wraps. This healthy plant based meal or appetizer has flavor, texture, ease-ability... the whole shi-bang. Make that the whole shi-bang bang. In my pre-vegan days I used to … Continue reading Bang Bang Cauliflower Lettuce Wraps
So overnight oats. I was a little hesitant to post this recipe because the whole overnight oatmeal thing is a little... two years ago? In fact, the first overnight oats recipe I ever posted on the blog was back in 2015, this Almond Butter and Carob number. Throwing all notions of being a "cool" and … Continue reading Banana Bread Batter Overnight Oats
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