Bring these to a party, potluck, or gathering and no one will know they’re vegan. Tell them, and they won’t care one bit.
When I asked on Instagram whether you all would prefer undetectably vegan recipes or super healthy, wholesome recipes, I was happy to hear that both were quite equally requested. After all, I think both are pretty darn useful.
So if you’re one of those folks looking for the kind of recipe you can make for friends and family to show them that vegan food can be just as good (if not better) than typical nonvegan foods, this recipe will suite your needs perfectly!
Spring is right around the corner so I figured, what better thing to eat than spring rolls?
They have the word Spring in them after all.
Spring rolls are undoubtedly one of my favorite foods. They’re simple, full of fresh veggies, and an all- around light and healthful meal/appetizer.
So, what are we waiting for?! Let’s dive into the recipe!
It’s no secret I’m a huge fan of Asian dishes and flavors. Especially tofu and peanut sauce– both of which are included in this bowl! Continue reading Quinoa Tofu Bowls with Spicy Peanut Sauce
I love having healthy snacks on hand when I’m out and about. You feel me?
I usually stick to smoothies, fruit, or energy bites.
Most people are used to energy bars, but I much prefer energy bites, as I find them more convenient and easier to make.
This is the last post of 2016. But there’s no reason to frown, because with the new year comes comes great things. 2017 means new (and even better) recipes, a consistent 2 recipes/week schedule, and a few other things I’m not going to talk about just yet!
With that said, let’s dive into this recipe!
About a year ago, I went to a Thai restaurant down town. Since then, Thai food is (totally) my thing.
I was in a loop with this recipe, because I wanted it to be flavorful, satisfying, and delicious, without requiring too much time or any exotic ingredients that would be hard for you to get your hands on.
After several tries, I finally figured it out– a Vegan Pad Thai recipe with a simple 5 ingredient sauce, crispy baked tofu, and garlicky sauteed veggies, all requiring only 30 minutes to make.
Alright, let’s do this!!
Vegan enchilada casserole was one of the first meals I made when I began eating plant-based a little over a year ago.
At the time I would use Trader Joe’s vegan ground beef and vegan cheese (both which I highly recommend) and my whole family enjoyed.
GUYS. Thanks giving is only 4 days away! (at least for us U.S.A. folks)
Are you going to be cooking? Are you planning your meal yet?
Whether you’ll be cooking for a crowd or enjoying your night at home, I think this recipe will come in handy!!
It’s especially perfect when you’re cooking for a larger group, because it’s vegan, gluten-free, and can easily be nut-free as well.
4 ingredients + 5 minutes + a food processor.
That’s all you’ll need to make this heavenly ultra-creamy Coffee Nice Cream!!
No, it’s not any old nice cream- as you can see by the title, it’s SCOOPABLE. Yes, scoopable. (not sure if that’s even a word, but…)