It is 25 degrees F outside right now, and it’s absolutely, positively time to slow down, cuddle up, and eat something warm and cozy.
This is that something warm and cozy.
Read MoreSauces
Vegan Vodka Sauce
Is there anything more comforting than a big ol’ bowl of pasta?
My answer: no. It is the quintessential cozy food for me, and I will praise its perfection all year long.
Read MoreVegan Garlic Scape Pesto
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
Calling all garlic lovers!
This zippy, vibrant, bitey pesto is for y-o-u!
Read MoreGarlicky Gingery Almondy Protein Sauce
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Protein Powder for this recipe.]
Do you have a bucket list for 2022? Or like… a goals list for the year?
Time just seems to be going so fast. I actually wrote “2020” up there ^. That’s how fast time has been going for me lately. And it’s already the end of July?
Truly crazy.
Read MoreHerby Vegan Ranch
Oh hey. It’s me, that girl who, a meer two weeks ago called ranch, and I quote, “thick blanket of goo.”
So there’s that. But then there’s this!
A vegan ranch that is super herby and dippable and so very yummy.
Read MorePasta with Roasted Broccoli and Instant Pot Vegan Cheese Sauce
What a mouth-full!
Oh, how I love pasta and creamy vegan cheese sauce and roasty toasty caramelized broccoli.
Especially this time of year!
Read MoreEveryday Creamy Balsamic Vinaigrette
Making salads oh-so wonderful for years in my kitchen!
Growing up, we used to have “side salads” with almost any dinner. Any vegetable we had in the fridge was chopped up and sprinkled on some shredded romaine, and then we topped it all with some sort of dressing.
I’ve always navigated towards vinaigrettes –– that classic combo of vinegar and oil always seemed to compliment my salads rather than coat it in a thick blanket of goo like ranch.
Read MoreHerb Oil (that you’ll want to put on everything)
Apparently this is the summer of the simplest of simple recipes.
This was another one of those, “It’s so simple, but this is just way too good to not share on the blog, right?” conversations I had with Mark.
And it’s clear where we ended up on that topic.
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