I MEAN HELLO. That color.
The very best thing about cooking with beets IMO.Read More
Vegetarian
Roasted Brussels Sprouts with Sweet Potato Mash and Hazelnuts
This dish reminds me of Thanksgiving! Which is fitting at the end of January, no?
The heart stomach wants what the heart stomach wants.Read More
Cheesy Vegan Garlic Knots
[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Organic Whole Wheat Flour for these Cheesy Vegan Garlic Knots.]
Lets! Get! Knotty!
Garlic knotty, that is!!Read More
Whole Wheat Vegan Oatmeal Raisin Muffins
Boom boom boom…muffins.
*name that show*
Muffins are on the menu today! And they taste like a cookie and are filled with all the good things!Read More
Vegan Mediterranean Quinoa Falafel Salad
Easy peasy. That’s the name of the game today, my friend.
We’re going fresh, fast, and fabulous, and I couldn’t be more into it. Read More
Baked Lemon Herb Quinoa Falafel
Don’t you love when failures turn into epicness?
I do. And here’s the proof.Read More
Vegan Tempeh Sloppy Joes
WOAH. Two new-to-me ingredients in the first two weeks of the year!
Are we killing these new years goals or what?Read More
20 Minute Vegan Buffalo Chickpea Chili
Let’s. Get. Spicy.
We’re making chili today, friends! And it can be in front of your face in just 20 minutes.
Until we get that whole smell-o-vision thing figured out, this is as good as I can do.Read More