the plant-based food blog
As soon as Thanksgiving is over, I am in full-blown Christmas mode.
To be quite honest with you, I’m in full-blown Christmas mode now. I’m just so incredibly excited for all the happy, warm, cozy vibes that the holiday season brings each year.
And there’s nothing more Christmas-y in my mind than the peppermint mocha.
Read MorePie makes me think of fall and family get-togethers and cozy clothing and warm, roasty dinners and the holidays and everything good about this time of year.
And if it’s a no-bake pie that comes together in literal minutes and chills in the fridge until you’re ready to dive on in?
The best. The very very best.
Read MoreFact: Mini food just tastes better.
Another fact: Fresh herbs plus vegan butter plus flour plus a few other ingredients makes really killer biscuits.
Read MoreHas this happened to you? You see someone eating a food, and then you simply cannot get it out of your head. So you make a special trip to the grocery store to get said food, and it’s just as wonderful as you’d hoped.
That happened to me last week: my co-worker (Katie!) jumped on a meeting with me, and she was munching on some peanut butter-stuffed pretzel nuggets.
I love peanut butter, and I love pretzels, so it should come as no surprise that I completely and totally adore peanut butter-stuffed pretzel nuggets. I used to eat them a lot as a kid, but I hadn’t had them in years.
Well, friends. I’m happily well on my way through my second bag in a week. A gloriously tasty week.
Read More“This is a top three Fooduzzi recipe,” my boyfriend stated as he dove into his third biscotti of the morning.
With a review like that, how can you not be excited about these?
Read MoreOh 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 MoreWhat a mouth-full!
Oh, how I love pasta and creamy vegan cheese sauce and roasty toasty caramelized broccoli.
Especially this time of year!
Read MoreMaking 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 More
