This recipe comes from an adorable cookbook I use all the time called The Asian Grandmother’s Cookbook. If you have a steamer that will hold these little pumpkins, it will be delicious and practically effortless. I can’t wait until the next day to eat mine, though. We eat them as soon as they are cool […]Continue Reading... No Comments.
Summer is the season of buying ridiculous amounts of fresh fruit from farmstands and roadside sellers. What to do with it all once you get home though, especially if you’re not into canning? With most fruits available frozen year round, it seems almost a waste to freeze or cook those precious fresh berries. A healthy […]Continue Reading... No Comments.
Creamless and creamy? I was skeptical, too, so I gave it a shot and was happily surprised that it worked just great! I added a few basil leaves before whirling it up in the Blendtec. Since I used stale bread, I needed more broth than listed below. The fat/calorie difference in using bread vs. cream […]Continue Reading... No Comments.
A very big thank you to Amanda for sharing her recipe for making oat milk! Ingredients: 1 cup oats 3 cups water pinch of salt vanilla, to taste maple syrup, to taste Directions: Soak a cup of oats in the fridge for at least 4 hours, then blend it with water, salt, some vanilla and […]Continue Reading... No Comments.
This is a really flavorful soup that comes together easily, especially since lentils don’t take nearly as long to cook as many other dried legumes. The inspiration came from the blog Delicious Obsessions, but I made quite a few alterations when I made it to give it more flavor, reduce the liquid and I found […]Continue Reading... No Comments.
Very similar to the Homemade Chocolate Chip Cookie Dough Larabars we also have on this blog, a main ingredient of this version is almonds instead of cashews like the Larabars. Any nut would work, as well as any add-ins you could think of. I’m thinking dried cherries and dark chocolate chips next time. Fast, […]Continue Reading... No Comments.
My family has given up dining out much, but I still get cravings for certain things that I never thought I’d know how to make myself at home. For example, ethnic foods. I love Indian, Thai, Vietnamese, but I get intimidated by some of the ingredients. Where do I get them? How do I prepare […]Continue Reading... No Comments.
This great recipe comes from the amazing Dorie Greenspan and her cookbook Around My French Table. Once you make it once, you’ll figure out how to easily swap out the ingredients with whatever you have and whatever you like. Ingredients: About 3 1/2 tablespoons extra-virgin olive oil 1 pound starchy potatoes (such as Idaho/russet […]Continue Reading... No Comments.
A big thank you to Amanda in our Facebook community for sharing this vegan whipped cream recipe for covering a cake or for use in other desserts. Coconut Whipped Cream: Ingredients: 1 – 15oz can full-fat coconut milk 1 teaspoon maple syrup 1 teaspoon vanilla Directions: Refrigerate the can for a few hours before making […]Continue Reading... No Comments.
A big thank you to Jennifer from our Facebook community for sharing this fabulous idea! Berry Sauce from 100 Days of Real Food Ingredients: ¾ cup frozen berries 1 ½ – 2 tablespoons pure maple syrup (depending on how sweet you like it) ¼ cup water Directions: Combine all ingredients in a small saucepan over […]Continue Reading... No Comments.
Amanda from our Facebook community recommends these from the food blog, Healthful Pursuit. Sweet and spicy vegan pizza with tikki masala sauce, roasted potatoes, eggplant, chickpeas and cilantro. Yield: 1 pizza Servings: 1 Ingredients Sauce 1 tsp extra virgin coconut oil 1/4 cup roughly chopped red onion 1/4 cup diced red pepper 1 tsp diced garlic […]Continue Reading... No Comments.