I showed these brussels sprouts a little extra love by adding in the dried cranberries and pecans. If you want to dress it up even more, a balsamic glaze would be delish! A simple, perfect fall veggie side dish. It makes a perfect vegetarian and vegan side dish for Thanksgiving!
Continue reading “Roasted Brussels Sprouts with Cranberries & Pecans”
In honor of National Pumpkin Day, I bring you soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!
Continue reading “Pumpkin Chocolate Chip Softies”
My favorite thing about pureed soup is that I don’t have to worry about chopping up the garlic and veggies into little bits because it doesn’t matter in the end. 🙂 What else makes this soup awesome is the roasted flavor from the red pepper and tomato. The ratio I’ve used here has a nice balance. You can definitely taste the red pepper but it’s not Continue reading “Roasted Red Pepper & Tomato Soup”
Broccoli cheese soup is one of my favorite all time soups. I have always loved broccoli, even as a child and I love soup all year round. I’ve worked on making a healthier version without the heavy cream. This uses cashew cream instead and Continue reading “Vegan Creamy Broccoli Soup”
April is National Soy Foods Month and I thought I’d share one of my favorite ways to enjoy tofu. This recipe even calls for the pre-cooked kind, not the kind in water that you have to drain. Super easy to slice and already seasoned. Rolling them can be a little bit of a challenge but I found that video was really helpful. Continue reading “Spicy Tofu and Avocado Maki Rolls”