the plant-based food blog
[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Gluten Free Oat Flour for this absolutely addictive Vegan Pumpkin Coffee Cake.]
HAPPY SEPTEMBER 1st! aka. the first day of the year when I feel it’s acceptable for me to post a pumpkin recipe.
So, let’s be serious, we’re going to make the best use out of this whole fall thing and embrace the pumpkin ASAP.Read More
[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Whole Ground Flaxseed Meal for these Sun Dried Tomato Vegan Meatballs.]
Okay, not meatballs. They’re lentilballs! But even as a vegetarian-almost-vegan, lentilballs sounds weirder than meatballs.
So vegan meatballs are happening! And I am just so excited.Read More
SO! I’m excited. Today is fun because it is almost Friday which means it’s almost the weekend which means it’s almost Sunday which means it’s almost the Game of Thrones season finale.
Which actually makes me not-so excited.Read More
Yep! Warm salad. It’s happening. And I promise it’s not weird.Read More
What. A. Mouth. Full.
But so worth it, right?Read More
Friends! We’re still going strong with Affogato Week!
How are we feeling? In a sugar comatose yet?Read More
Okay! So we did the whole traditional affogato thing yesterday.
Now we’re dipping into…slightly unconventional territory.Read More
Welcome to recipe numero uno of Affogato Week!
We’re starting things off in the most traditional and basic way possible for an affogato, but I promise nothing about this whole situation tastes traditional and/or basic.Read More
