Easy Vegan Chocolate Chip Banana Nut Muffins
First off – shout out to Cherryvale Farms for making vegan baking so easy. Their mixes are plant-based and non-GMO. You just add fruit, oil and water then bake and enjoy. Now that that’s out of the way… I love baking. I mean, it helps that it usually results in something delicious, but I also find it fundamentally satisfying. When I first started thinking about veganism it was the desserts that I expected to suffer the most. How do you get creamy, fluffy, or moist out of plants?! In an effort to convince myself that dry, crumbly, naked baked goods were not my future I started experimenting with vegan baking…
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Cashew Ricotta & Meatless Meatballs – Oh, My!
Lately, I’ve been having this craving for pasta. You know the kind – creamy, gooey, carb-loaded pasta smothered in marinara and cheese, plenty of basil and a little spice. Preferably, baked in an oven till it bubbles and the edges turn crispy. Prior to going vegan, I was suspended in low-carb purgatory with the occasional break for potatoes or bread but never, ever, EVER pasta. But this was a craving that had to be answered, so I hatched a plan (and a recipe) to put it to rest. Spinach and Chia Seed Fettuccine with Fire Roasted Tomatoes, Cashew Ricotta & Meatless Meatballs There are a few special items needed for this…
How To Make A Week’s Worth of Vegan Lunches for $15 at Trader Joe’s
One thing pretty much everyone can agree on when it comes to veganism is that it can REALLY suck for your wallet. I, myself, spent big money my first few trips to the grocery store buying new products to try and restocking staples. That start-up cost can be a major deterrent – especially for students and families – but it doesn’t have to be that way. Now that I’m more settled, I have a better understanding of which ingredients will stretch my moola without boring my tastebuds. This article from Spoon University is an excellent guide for those of you just getting started or still getting the hang of it. Eating…
(Vegan) Taco Night!
Living in the Southwest I’ve grown to LOVE Mexican food. Most of the dishes focus on fresh ingredients, bright flavors and just the right amount of spice tempered by avocado or sour cream. Now that I’m vegan I’ve been getting my fix at home with dishes like this one. Vegan Quinoa & Black Bean Tacos with Blue Corn Tortillas Ingredients Blue Corn Tortillas 2 cups Black Beans 2 cups Corn (fresh or frozen) 3/4 cup Chopped Onion 1 cup Purple Cabbage 2 Limes 1 cup Quinoa (uncooked) Fire Roasted Tomatoes or Salsa of Choice 1 large Avocado 1-2 tablespoons Cooking Oil of Choice Cayenne Pepper (to taste) Lawry’s Chili Garlic…
