These Huevos Rancheros Breakfast Tostadas with vegan sausage, wilted kale, black beans, eggs, tomatoes, and feta, are the perfect way to kick off your weekend brunch! Topped with a drizzle of maple syrup, even the pickiest eaters will gobble them right up...yes, please! Using the JustEgg allows you to quickly and easily scramble up an egg substitute for these tostadas that even your non-vegan friends will love! (My pro tip: Just don’t tell them! Trust me, no one will even notice!)
Read MoreI have been thinking about making this pizza from the very first day that I tried the plant based Corn'd Beef from the Unreal Deli and maybe everyday since! If you like Reuben Sandwiches, trust me...you're going to love this pizza! The best part? This entire pizza clocks in at just over 800 calories...
Read MoreTechnically this recipe is, in fact, TWO recipes in one, but the ingredients overlap so much and let’s face it, who doesn’t want some amazing homemade pesto hummus to have on hand, even if you don’t eat it all with these fries…? (Side note: I didn’t eat it all, either but I ended up using the rest the following day in another dish…so keep your eyes peeled for that post soon!)
Read MoreNot only is this Chocolate Oatmilk Ice Cream the one of the simplest summer recipes to make it also sneaks in an extra serving of veggies into your favorite summer snack by using avocados to make it extra creamy and dreamy! Only using 5 ingredients, most of which you probably alfready have in the house…it’s perfect for the kiddos because when it warms up it gets soft but never really "melts" making it much less of a mess for little mouths!
Read MoreFor a new spin on an old classic, why not try these Curry Zucchini Cauliflower Tacos? With the creamy and dreamy texture of the Curry Zucchini Spread you honestly won’t even miss the sour cream on these Cauliflower Tacos…the best part? The entire recipe comes together in just about 20 minutes!
Read MoreThese "Big Moc" hand pies stuffed with roasted potatoes, sauteed onions, cheese, and impossible ground mixed with my “Big Moc” Special Sauce turned out even better than I expected! Served with a little more sauce for dipping plus a couple pickles and chips! Not a particularly sophisticated dinner but tasted pretty great and trust me, your kiddos will love them!
Read MoreThis new spin on one of my Mom’s favorites, incorporates both turnip greens and broccolini, and is a great way to "sneak in" some extra greens for all the picky eaters out there! The addition of the diced turnip greens to this Spring Salad doesn’t change the flavor of this traditional Broccolini Salad but it DOES give you an extra boost of healthy greens. Paired with a sweet and tangy Poppy Seed Dressing and loaded with fresh blueberries and pumpkin (or sunflower seeds) it's sure to be the new hit your table!
Read MoreSummer is right around the corner and that means Summer Salads! Whether you’re looking for your next recipe for the family cookout or just an easy recipe that doesn’t require turning on the oven, this RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing will easily become your new favorite!
Read MoreOne of my favorite flavor profiles is built around something hot and spicy combined with something tart and crisp and these jackfruit carnitas tacos topped with a diced apple and red onion salsa definitely fit the bill. These tacos are fancy enough to serve for guests and easy enough for a Taco Tuesday at home with the family! Let’s make them!
Read MoreWhile collard greens might not be the traditional way to top a corn'd beef sandwich, the fibrous texture of collards makes them the perfect green to pickle. Unlike some other, more delicate greens, collards are easily able to retain their texture and bring a
Read MoreIt is, hands down, a beautiful time of year. Blueberries are back in season and they are also on my favorites so it’s the perfect time for my Watermelon, Beet, and Blueberry Chick'n Salad with Balsamic and Lime Dressing! This is a great salad for entertaining outside because it not only looks beautiful but because there is no dairy…no fear if it comes up to room temp.
Read MoreAfter over 22 years of being plant based...I think I've tried just about every version of vegan egg salad out there but even with the good ones, the great ones, there is always something not quite right...until now! Now, admitadly, there are a couple of steps to this recipe but nothing that’s going to take any longer than the time it would take to actually boil eggs!
Read MoreEaster is this weekend and if you're still looking for a comfortfood side-dish to round out your table...do I have a recipe for you...Vegan Dirty Rice with Mustard Greens! Whether you're new to cooking with greens or you grew up with them, you're going to love this new take on dirty rice! Hopefully the green beans and mashed potatoes don't get too jealous because, served with your favorite cornbread, this dish is going to be Easter's new favorite!
Read MoreThis quick and easy recipe is perfect for a mid-week lunch! If you’re working from home, like I do most days, you can put the veg into roast and keep working while it cooks. The couscous comes together in about 8-10 minutes and boom...chow time...but you can also always make this dish the night before and reheat the next day for lunch!
Read MoreWhat do you do with bananas that are on their way out and more sourdough bread than you can possibly finish? Banana and Peanut Butter Bread Pudding, of course! There is just something about this recipe that’s hard to beat! Great for a crowd, this vegan dish, that’s really more like dessert than breakfast is made with dairy free butter, oatmilk, and JustEgg and comes together in under an hour!
Read MoreI don't know about you but I'm so ready for Spring and all the light, fresh, flavors that come with it and this Blueberry and Carrot Salad with Mustard Greens and Walnuts was just what I was craving. Looking for a nontraditional spring salad for your Easter dinner table next month? This is it! The slight spiciness of the fresh mustard greens are the perfect balance to the sweet carrots and blueberries and the light and tangy dressing.
Read MoreLet’s be real…what’s the best part of nachos if it isn’t the cheese sauce? The main comment I hear from folks who are just transitioning into a plant-based lifestyle or who are simply trying to eat less dairy is, “…but, I just love cheese so much!” Me, too, my friends! Me, too! The dairy free cheese sauce that I used on this dish also makes a great sauce to top Mac ‘n Cheese or to make your own at home hamburger-helper casserole. And this cashew free version is even safe for our friends with allergies!
Read MoreI spent over a decade living up in Ohio’s Amish Country and one of the dishes I learned to love while I was there is this plate full of chaos. Tangy Cucumber Salad served over Golden Potatoes. Something about the warm and soft potatoes with the cool cucumber salad...I'm telling you, seems weird, tastes amazing! I’ve yet to find anyone else, other than the Amish that eat this dish…but If you do, I’m dying to know!
Read MoreJust like an traditional chicken parmesan, this recipe does have several steps, but trust me…it’s so, so good! It’s seriously one of the best things that I have ever put in my face! You won't believe your tastebuds! It's almost magic how Māla Girl Soulfull Classic can make tofu taste so much like chicken!
Read MoreMy secret to this dish is the Fireball Basil Blend from my friends over at Māla Girl! I used it to toss some of the chickpeas in and roasted them off in the over for garnish and added the rest right to the hummus mix and blended it all up together! If you haven’t tried any of the Māla Girl products…you totally should! They’re local to Orlando like me, everything is hand-blended, vegan, gluten-free, and organic! Check them out here!
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