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Plant-Based Cinnamon Rolls: Recipe #243

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.

Kale Caesar Salad (Plant-Based): Recipe #242

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?

Coconut Rice and Beans: Recipe #241

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: Recipe #240

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.

Lemon Strawberry Cupcakes: Recipe #239

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.

Homemade Creamed Corn: Recipe #238

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!

Korean Lentils to Melt Your Heart: Recipe #237

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.

Dark Chocolate Peanut Butter Cupcakes (Vegan): Recipe #236

These dark chocolate peanut butter cupcakes, made without any animal ingredients, are our gift to you on your path of awakening.

Moroccan Vegetable Tagine: Recipe #235

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.

Coconut Tofu Curry: Recipe #234

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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