This is a salad I have made approximately 20 times in the past few weeks.
It’s so easy, so good, so FRESH, and so easy to iterate upon depending on what you have on-hand.
Read MoreVegetables
Veggie, Pineapple, and Tofu Stir Fry
The sun is SHINING, the temps are WARM, and we’re adding fruit to our DINNER… it must be spring!
Read MoreSmoky Pepper, Corn, and Black Bean Flatbread
Happy 2022!
These past few years have been… a lot. But I’m feeling hopeful for this new year.
I set some goals for myself (I do better with goals than with resolutions, which always seem so much more intense), and I’m really excited to pursue them.
Amongst the goals I set for myself, one was wanting to make an effort to try new dinner recipes this year. I get in dinner ruts a lot, and during those ruts, I tend to default to staples like rice, tofu/beans, and some sort of veggie.
It’s fast and filling, but after a week or two of the same thing over and over and over, it gets pretty boring.
So! In an effort to be more creative in the kitchen, I created THIS. And I don’t really know what to say about it other than it’s really really good.
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 More20-Minute Vegan Pineapple Curry
Kale Brussels Sprout Salad with Maple Dijon Dressing
This is just a really good salad. Like…a really good salad.
Salads, I feel, kind of have a bad rap. They’re the thing you reach for when you’re “trying to be good.” They can be bland, pretty weak, and just not very exciting.
That’s not the kind of salad we’re talking about today, my friend.
Read MoreVegan Breakfast Burrito with Tater Tots and Tofu Scramble
Today we’re taking all of life’s best things, tucking it into a big ol’ flour tortilla, and diving right. on. in.
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