November 4, 2017
Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture. Dairy-free and delicious!
October 31, 2017
Rich and creamy vegan non-dairy pumpkin spice coffee creamer! It’s so simple – just cashews, pumpkin, spices, maple syrup, and water. Cozy up!
October 28, 2017
I may be a vegetarian, but for witches’ fingers recipes I make an exception. Luckily for me, real witches’ fingers are a little difficult to obtain, so I have to go with a meat substitute....
October 24, 2017
Fall soup gone hearty! Or is it hearty black bean soup gone autumn? Either way, this mash-up of two favorite is a warming, satiating affair.
October 20, 2017
This thick, hearty vegetarian pumpkin chili is just different enough to be special, but still tastes mainstream enough to appeal to most everyone. It’s the perfect fall chili!
October 17, 2017
Spiralized sweet potatoes tossed with spinach, drenched in peanut sauce, and topped with crunchy peanuts. Increase the protein factor by topping with baked tofu or – if any carnivores are at your table – some grilled chicken.
October 14, 2017
Perfect hard-boiled eggs in just 5 minutes cooking time! Easy cook, easy peel, easy peasy all around. These days, this is is the only way I make my hard-boiled eggs.
October 10, 2017
This homemade applesauce boasts an unusual ingredient in place of traditional sugar – pureed dates! Dates give it a warm, almost caramelly sweetness that I’m completely in love with. You can use any apple, but I recommend honeycrisps. They make a delicious applesauce.
October 6, 2017
Made with sticky-sweet Medjool dates, creamy almond butter, and pure vanilla extract, this healthier take on caramel apple dip makes the whole apple-a-day thing even more of a treat.
October 3, 2017
No need for a food processor when you make these ridiculously easy veggie burgers! Just mash chickpeas, hummus, and a handful of other ingredients together and saute for a super tasty, super simple vegan veggie burger.
September 30, 2017
Roasting the carrots brings a nice boost of flavor to this super-simple, scrumptious vegetarian soup. Just substitute coconut milk for the heavy whipped cream to make it vegan.
September 29, 2017
In the words of Staind, it’s been awhile! I’ve kept up on posting new recipes every week, but otherwise, I’ve been taking a bit of a break. Most of it intentional – I’d fully planned...
