Thanksgiving is right around the corner and while you might now typically think of kale as a food worthy of your holiday feasts, trust me, this recipe is going to win you over. A happy medium smack in the middle between a broccoli casserole and a green bean bake this unique side dish is packed with flavor the all the creamy goodness that you’re craving in your autumn inspired comfort foods!
Read MoreThis recipe is so easy and to be honest, is essentially just a small detour from traditional mashed potatoes! It’s also a great recipe for picky eaters because I promise you…if you don’t spill your secret about the parsnips, no one will ever know! Plus, garlic and brown butter…who could possibly turn that down?
Read MoreCan we say football food? Buffalo Chick'n Sub with feta, pickles, and spicy mayo! Made with crispy fried tofu, it's literally the best of a Publix Sub and a Popeyes Sandwich all rolled into one! Seriously these subs are so good that even your non plant-based friends with gobble them right up!
Read MoreOne of my favorites has always been broccoli cheese but it wasn’t until I lived up in Ohio’s Amish Country for about a decade that I ever had it made with any type of noodles or pasta in it!?! This dairy free version is definitely a deviation from what they served up there but, honestly, just as good...and bonus one more way to sneak a handful of kale from that huge bag you're trying to use up? Just me...hahah? But seriously, if you havent started adding finely chopped kale to your broccoli cheese soup...give it a try and thank me later!
Read MoreHomemade minestrone soup is one of my favorite ways to use of the bits and pieces of produce that are hanging around your crisper drawer! The secret to this recipe is the roasted sweet potato and fresh kale! Of all the leafy greens kale is definitely king! It's one of the most nutrient rich foods on the planet and the Palmetto Gardens family has been growing some of the finest quality greens, locally here in the US, for 3 generations!
Read MoreWho doesn’t bananas? Well, spoiler alert…I really don’t! But, I do happen to love banana bread so when I was at my Dad’s house this past weekend and saw the poor little bunch of spotty, sad, bananas on his counter I knew just what to do and the addition of peanut butter in this recipe is a total game changer! Made with oat milk, dairy free butter, and JustEgg is so quick and easy, even I can master it…so I know that you can to! Not worried about it being vegan? No problem…it works just as well with the traditional ingredients you have in your fridge!
Read MoreIs the OatMilk from Rise Brewing the most versatile ingredient in my plant-based fridge? It just might be! This ultra-creamy Mac ‘n Cheese is just another recipe that uses it! And, the best part is that this recipe is also cashew free…sometimes hard to come by in the vegan cheese world, for all of our allergy sensitive friends! This dairy free Creamy Buffalo Mac n’ Cheese is the answer for when the comfort food cravings come a knocking!
Read Moref you’re an 80’s kid, like me, and you grew up in the States, you most definitely experienced Hamburger Helper as a part of your childhood. We had a lot of “boxed” meals growing up. This recipe is all the nostalgia of those family dinners without any of the meat or dairy! The best part of this recipe is that it makes use of a lot of left overs! Comfort food at it’s finest!
Read MoreLooking for a fall twist on an old comfort classic? While we’ve still got a couple more weeks until Autumn officially arrives but over here I was craving some fall flavors...and these Butternut Squash Shells stuffed with Sage Sausage, Spinach and Ricotta totally hit the spot! The best part of this recipe is that, while the flavor profile is different, the assembly is basically the same, so if you’ve ever successfully made stuffed shells in the past, these will be a snap.
Read MoreI typically don't use much frozen produce but Publix had Birdseye veggies on sale a couple weeks back so I grabbed a few bags. Topped with a creamy sauce made with sauteed onions, nutritional yeast, garlic, oat milk from the Rise Brewing Company, and some herbed cream cheese from Miyokos Creamery I honestly wouldn't have even known the difference between fresh and frozen.
Read MoreThe summer is fading fast into fall but if you’re like me you probably still have a bunch of tomatoes hanging around. If you’re looking for an easy and quick recipe to help you transition in to soup season this dish does the trick! So flavorful and creamy even your non-veggie family and friends will ask for seconds! Bonus: canning this soup is super easy and because it’s tomato based doesn’t require any extra processing to safely preserve!
Read MoreI don’t know about you but when the days get busier tacos always seem to be a go-to meal for me! Quick, easy, and who doesn’t love tacos? These Spicy #Jackfruit Carnitas Street Tacos taste just like Summer to me. The smoky spiciness of the jackfruit with the cold sweet crunch of the apple salsa...in case you were wondering, yes...yes, this is one of best things I have put in my face in recent memory!
Read MoreAs we begin to fall into Autumn it’s the perfect time to start collecting all of your harvest and squash recipes for the season and this Slow Roasted Hasselback Butternut Squash with a Sweet and Spicy Ginger Maple Glaze should absolutely be added to the list! With a little patience, this dish will reward you and your guests with an amazing tasting side dish that looks five-star, for sure!
Read MoreThe weekends see a lot of soup-making at my house! Not only is it easy but it’s the perfect way to use up al of the odds and ends veg that is having around the fridge and countertops left over from the rest of the week…and this homemade minestrone soup is no exception! The best part? You can put the leftovers in a glass jar and it will keep in the fridge for up to a couple weeks, or freeze, for months!
Read MoreI’ve tried to make a lot of vegan pancakes in my day…a lot! Most aren’t bad…some have been terrible but these, THESE might just be the best that I have ever had! Made with vanilla oat milk from Rise Brewing Company, they are super easy to make. The light and fluffy, the texture is perfect, and with only a handful of ingredients they come together so quick and easy…the best part, no one even needs to know they are dairy free!
Read MoreLet’s face it, the traditional candied topping or old-fashioned marshmallow crust just doesn’t seem appropriate in the middle of June…but with under 10 ingredients, you’ll love this quick and easy recipe for Cashew Sweet Potato Medallions with Fried Sage Leaves and Sweet Ginger Sauce.
Read MoreWho says that sweet potatoes are only reserved for the fall? This Toasted Sweet Potato Gnocchi served over Couscous with a Sweet Ginger Garlic Sauce is super filling and a great way to get a “pasta fix” when you are craving carbs without all the guilt!
Read MoreAnyone who thinks that they don’t like Brussel sprouts, I dare you not to like this recipe. This dish is so good and so simple. It’s perfect for entertaining as we head into the holiday season because although brussel sprouts are often available year-round these days their peak season is from September to mid-February making them budget friendly for serving a crowd.
Read MoreMoist, with plenty of lift, and a crunchy brown sugar crust this Vegan Walnut Banana Bread is sure to become a family favorite. One of the best things about Vegan Banana bread is that you don’t need to stress out over trying to figure out an egg substitute because the bananas do that heavy lifting for you! This delicious recipe is the perfect way to use up your over-ripe fruit and can be totally customized with whatever mix-ins that you love!
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