Technically 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 MoreThis cold weather is seriously making me crave comfort food. Anyone else? Made with my homemade ricotta plus some delicious pasta sauce from my friends at Otamot, this delicious Spinach Lasagna totally hit the spot! ! Read below for my easy, dairy and cashew free ricotta recipe! My homemade vegan ricotta is so simple and because its made with silken tofu...it's safe for all my friends with nut allergies!
Read MoreIf you are craving the flavors of curry but are short on time you are going to love these Curry Chickpea lettuce wraps! They are shockingly easy and even with roasting the chickpeas only take about 15 minutes to pull together with less than 10 ingredients that you probably already have in your panty! I used the lettuce as the “wrap” for this recipe but it would be equally as good wrapped in a tortilla or stuffed into a pita!
Read MoreThanksgiving 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 MoreIf you are craving the flavors of curry but are short on time you are going to love these Curry Chickpea lettuce wraps! They are shockingly easy and even with roasting the chickpeas only take about 15 minutes to pull together with less than 10 ingredients that you probably already have in your panty! I used the lettuce as the “wrap” for this recipe but it would be equally as good wrapped in a tortilla or stuffed into a pita!
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 MoreIf you have been in the veg community for any length of time, you’ve probably heard about the wonder that is, Carrot Bacon! And, while I can’t lay claim to this recipe nor the base idea, I do have enough people ask me about it when I post photos that feature it that I thought I would share with you all how I make my Carrot Bacon!
Read MoreThis dish is one of my favorites for a lazy summer afternoon, great to take to potluck or cookout, but comes together quick enough that it also makes a great week-night meal option. However, by far, one of my favorite things about this recipe is that these little cakes make the perfect base for seafood or fish tacos!
Read MoreI grew up eating this dish once a week. Well, maybe that’s n exaggeration, but for sure, twice a month, at least! My Momma always called it burrito pie but someone informed me on my Instagram this week that it’s also deep dish Mexican Pizza! Either way, it's one of the most simple dishes you can imagine and it's good every single time! Dare I say, it will stand up to ALL the pickiest eaters, and this vegan version with homemade refried beans is the perfect thing to serve to a crowd of “mixed eaters”!
Read MoreWhen you live alone and cook for guests mostly on the weekends, your mid-week fridge can often end up filled with the odds and end s from dishes gone-by! This pasta dish is not only great because it uses up your leftover hummus but also because it really does take less than 15 minutes to throw together…and bonus, you can always use a tub of store-bought hummus if you have to!
Read MoreWant to try a recipe that seems like it should be bad for you…but really isn’t? These little Crispy Vegan "Carrot-Bacon" Wrapped Dates Stuffed with Feta are sweet, salty, creamy and decadent without much of the guilt of the traditional appetizer. Perfect for a party or as a tapas plate to enjoy with your pre-dinner drinks, even your non-veggie friends will love them!
Read MoreThe trick to any fried rice recipe, including this one, is “day-old-rice.” This is a great dish to plan to have for dinner towards the end of the week, like a Meat Free Friday meal (or even on a Saturday afternoon) because it uses up all the leftover things that you probably have taking up space in your fridge from earlier in the week!
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.
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