Crockpots are wonderful. I used to think they were only good for chills and roasts, but roasted veggies? Beautiful revelation.
Tag: #nut-free
Caramelized onions are an incredible addition to…pretty much everything. Stir them into mashed potatoes or wilted greens, sprinkle them on top of a pizza, or use them in one of our staff’s favorite recipes: Mujaddara (Lebanese Lentils).
Containing no refined or added sugars, this crockpot recipe is about as “whole foods” as it gets. Plus it’s about as “hands off” and easy as it gets too.
There are 7.3 million vegetarians who will be celebrating Thanksgiving this year. Here is a special recipe to enjoy this holiday season. This is SO much better than the ones you can buy in stores, plus everyone will be impressed at your amazing cooking skills once they taste it. Even non-vegans and vegetarians will love it. So go ahead, impress those taste buds, and make your own vegan turkey this holiday. You can serve this roast alongside our Holiday Stuffing and Gravy! Leftovers? It makes the perfect sandwich meat when you slice it thin. Homemade is always best made. Blessings!
Fall is just a good excuse to eat pumpkin bread. Besides the fact that pumpkin is really good for you, and pumpkin bread is a favorite for Thanksgiving dinner!
I enjoy easy, tasty recipes, but sometimes it’s fun to make something extra special. Hence, when I learned you can make “egg white” foam using garbanzo juice, I was anxious to see if a vegan soufflé was possible. And voilà, it worked and has become one of my favorite recipes!
Dark chocolate brownies just got healthier with this rich and creamy version.
This recipe was inspired by the orange cranberry scones they offer at Starbucks. They were one of my mom’s favorite desserts there, until she found the recipe and was able to make them at home. She passed the recipe along to me and I was able to make it plant-based to enjoy. These scones are a great sweet treat because the whole batch only contains 7 teaspoons of sugar. That’s almost less than ½ a teaspoon per scone, and that’s a whole lot less than your average dessert. The glaze adds a little bit more sugar, but it is always optional.
This is the perfect light mayo for all your mayo needs! It’s much healthier than real mayo but doesn’t lack in texture and flavor. The key to making plant-based mayo is the aquafaba liquid. The liquid comes from a can of cooked chickpeas or, alternatively, the leftover water from cooking your own chickpeas. This is a fun recipe to make, fast and easy, and a wonderful alternative to mayo with eggs. No one will know that you didn’t use eggs in this recipe… that is of course unless you tell them!