These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering.
A different plate of raw greens! With grapes!! Shocking. Actually, this kale caesar salad turned out to be pretty fantastic. Why not give it a spin?
We were inspired by a national dish of Belize to make this coconut rice and beans dinner. Hope you enjoy this little culinary trip to a wonderful new land without having to leave your kitchen.
Chocolate raspberry brioche buns are clouds of fluffy bread stuffed with a single raspberry and a square of chocolate that melt together as they bake. You bite into one and a burst of flavor comes through the soft pillowy brioche. Magical.
Citrus + berries is a vibrant combination with many delightful variations: orange blueberry, lime blackberry, grapefruit raspberry, and of course today’s feature of lemon strawberry cupcakes.
I remember eating creamed corn out of a can as a kid, especially when we were at the cottage or on a road trip. It had never occurred to me to make homemade creamed corn, but here’s a yummy plant-based way to do just that!
In the spirit of being interconnected, I’d like to share this scrumptious healing recipe for sweet, tangy Korean lentils. They will absolutely melt your heart.
These dark chocolate peanut butter cupcakes, made without any animal ingredients, are our gift to you on your path of awakening.
Don’t wait for the future to find happiness here and now. If you make this Moroccan vegetable tagine, it’s pretty much happiness in a bowl.
For this take on Malaysian curry we played with broccoli, mushrooms, kale, tofu, and coconut milk to make some culinary magic.
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