My mom makes the non vegan version of this classic broccoli salad. It had always been one of my favorites. I loved it at BBQ’s or pot lucks and haven’t had it in a real long time. I was so excited that this dairy free recipe tasted so good! I hope you all enjoy it as much as I do. 3/4 cup raw cashews that … Continue reading Broccoli Salad – Vegan
I just purchased the No Meat Athlete Cookbook and I am obsessed! There are so many flavorful recipes. I mean, layers of flavor and so many health benefits for all of them. Miso soup is one of my all time favorites and one of my staple meals. This recipe blows the socks off of all others. I am serious, you have got to make this!! … Continue reading The BEST Anti-Inflammatory Miso Soup
I crave Mexican cuisine! I love how the flavors meld together and compliment each other. Before I went vegan I used to eat cheese enchiladas. Some were good and some were “meh”, but when you found yourself a good cheese enchilada it was the BEST! So how do you find something to replace that? Black bean enchiladas! 1 tablespoon water 1/2 onion, chopped 1 … Continue reading Vegan Black Bean Enchiladas
I can’t believe I have been vegan now for 1.5 years! It has become so natural to me now and without a doubt I’ll continue to like a plant based diet for the rest of my life. I’ve found that I can adapt almost any recipe I used to make into a vegan dish with just a few changes of ingredients. I used to make … Continue reading Vegan Spanish Rice
To me, the color of summer is green. I need to add more green into my diet. We all do. There are so many delicious herbs and vegetables to toss into any pasta and it is always best to use what is in season to get optimal freshness. Loaded with so much protein and fiber, I decided to try using chickpea pasta. I am so … Continue reading Chickpea Pasta Ala Green Veggies & Basil Pesto
My husband doesn’t do too much of the recipe style cooking in our family, but can cook. He makes the best baked potatoes a girl could ask for! He recently said that he felt inspired to make something delicious for his family and this is what it turned out to be. Yes, my husband made this delectably sweet dessert you see here in the photo! I … Continue reading Mini Vegan Blueberry Cheesecake
This summer my son and I planted an herb garden on our deck. We planted chocolate mint, oregano, sage, rosemary, chives, basil and lavender. I’ve always used most of these herbs before when cooking but never the lavender. I decided it was time! We snipped the lavender and dried it for 2 weeks. I decided I would add the lavender to some shortbread cookies! I … Continue reading Lavender & Date Shortbread Cookies – Vegan
Like muffins? You will love these! My dad and daughter found this recipe from Forks Over Knives and made these for us one day. Ever since these have been our go to muffins for when we have a sweet tooth but don’t want all that refined sugar. Add blueberries or non-dairy chocolate chips. 4 ripe bananas 2 cups oats, ground into flour 1/2 cup … Continue reading No Sugar, No Salt, No Flour, No Oil Banana Muffins.
Through the years as a special treat to my son I surprise him with a peppermint patty. I was so excited when I came across this recipe in one of my very favorite vegan cookbooks, the Minimalist Baker’s Everyday Cooking. Today my son and I made these, and they were quite a treat! Very simple, yet so decadent. 3 cups shredded unsweetened coconut 2 Tablespoons maple syrup 3/4 teaspoon peppermint extract … Continue reading Vegan Dark Chocolate Mint Patties
This simple miso soup is so delicious and so quick and easy to make. I whip this up in 15 minutes! It is full of flavor and so satisfying. Miso soup is my new obsession. It makes my new vegan lifestyle that much easier, guys. For real! Let me share this simple recipe with you. 4 cups vegetable broth 2 cups water 1 package cubed tofu, extra firm … Continue reading Miso Hungry! Miso Soup!