This is my favorite way to make chili! I’ve experimented with many different recipes for vegetarian chili over the years and I always come back to this one, there’s just something about the smoky chipotle combined with the sweetness of the sweet potato. This recipe as written makes a mild chili, but you can easily
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This is my take on the Chinese dish ‘Eggplant with Garlic Sauce’. This was my go-to order from the local Chinese restaurant back in my home town, but since we moved the Chinese restaurants near me now don’t do eggplant. Over the years my recipe has changed as I’ve tweaked it again and again, most
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If you’re a fan of hummus you have to try this Beetroot Hummus. I usually stick to traditional Hummus, but I picked up this lovely bunch of beets at the Farmers Market and since my kids won’t eat beets any other way Roasted Beetroot Hummus it is! *Careful when working with beets because they will
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This Oatmeal Bread is super easy to throw together and makes a beautiful rustic loaf. It makes great Peanut Butter and Jelly sandwiches. As written this recipe is vegan, but if your not vegan you can use a more traditional egg wash or swap out the brown sugar for honey. Ingredients: 3 cups Flour 1
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Veggie Broth is so easy to make and when you make it yourself you always know what’s in it! Here I’m going to show you how I make a tasty veggie broth from scraps. This particular broth is not vegan because I added a parmesan cheese rind. But obviously, if you’re vegan you probably don’t
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Ingredients: 1 head of Broccoli cut into florets 1 head of Cauliflower cut into florets 1/4 cup Extra Virgin Olive Oil Juice of half a lemon (2-3 Tbsp) 4 cloves garlic, minced 2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp ground black pepper 1/8 tsp red pepper flakes (optional) Instructions: Preheat oven to 425°
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My kids love hummus. In fact, just about every kid I know loves hummus! This recipe makes a big batch of hummus, equivalent to about 6 of those containers you can buy prepackaged in the grocery store, perfect for potlucks or play dates! If that sounds like too much, you can easily half the recipe.
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Mmmmmmm this is another one of my favorite staples to have in the fridge. Peppers, specifically red peppers, can be a bit pricey so I keep an eye out for sales at the grocery stores and/or stock up when they are in season at the Farmer’s Market. I prefer to have these over the store
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I can’t emphasis enough how I love the smell of freshly baked bread. I remember the first time I attempted a yeast bread recipe that required 2 rises and thinking “OMG this is taking FOREVER!” But now I’m a little older, and a little wiser so I start my breads first thing in the morning.
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This Crispy Fried Tofu recipe pairs well with a multitude of sauces. My favorite is General Tso sauce but you could just as easily serve it up with some teriyaki sauce, or sweet and sour sauce, or BBQ sauce, or ketchup! (I won’t judge.) That’s the wonderful thing about tofu it’s such a blank slate.
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I love winter squash, weather it be pumpkin, acorn squash, butternut squash, or even spaghetti squash. Typically I like to roast and stuff my acorn squash, because simply cut in half and roasted acorn squash make perfect bowls begging to be stuffed. But for some reason I have had these 2 acorn squash siting, judgingly,
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I like to buy my kale prepackaged, it just saves so much time. It’s already triple washed, cut, and ready to eat. I have bought big bunches of kale from Farmers Markets and Grocery Stores and it costs significantly less but I still go for the bagged stuff, it’s totally worth it. Kale is so
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Traditional Belgian waffles call for separating eggs and beating the egg whites until stiff peaks form… and that just seems like so much work. This has become my go-to waffle recipe, you can mix it up by using strawberries instead of blueberries (or chocolate chips! or chopped bananas!) and you can even play around with
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Necessity is the mother of invention… During a snowy winter morning, I found myself in the dilemma of making pancakes, and missing some ingredients (like eggs). Hubby and I scrambled to find a new recipe. After some internet research, modifications, tweaks and repeated testing, I believe we’ve got a seriously formidable (and totally vegan) version
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