All those bags of fresh cranberries in the stores… Don’t they just make you feel super festive? I practically adore those iconic little red orbs! Don’t you just want to break the bag open and pop one in your mouth? Ok, NO! They taste terrible – at least I’m not a fan! For me, they are limited to being as wonderful as they look when they are dried, found in cranberry-grape juice, and when they are in this quick and amazing fresh cranberry sauce. You have GOT to try this. It is that good!
Are you ready to carve up some amazing vegan steaks?? 😉 I sure hope so because these are super tender, a little chewy, and a whole lot-a tasty!! You won’t need a knife to cut these steaks, but if you have guests who like to use all their utensils, these don’t just fall apart either! I served these last Thanksgiving to a mixed crowd and as far as I know, every one was thankful for them!! 😉
Granola should be called the
breakfast meal of champions!! I mean, after all that’s what it is! Yummy oats combined with power packed nuts and seeds that are toasted and ready to give you super-energy (I definitely need that right now!) Yeah, it’s the fancier, healthier version of a help-yourself breakfast. At my house we use it to dress up smoothies, cover oatmeal, create parfaits, or (mostly) just eat it straight from the bowl with our favorite non-dairy milk. Hey, it’s even good as a snack – except the kids are too messy with it when it’s dry!! 😉
In the vegan diet there is one thing that I miss more than any other single thing. It’s cheese. Real cheese. I’ve been vegan/vegetarian for over 30 years (crazy, right?!) and though I have few other cravings, cheese is my worst enemy. In fact, truth be told, sometimes the enemy wins and I eat pizza, and then I hurrttt… I’m not lactose intolerant; my body just doesn’t like cheese. This summer I finally found a vegan cheese that I am totally in LOVE with! I really can’t stress this enough. I feel like waving my arms and shouting from the rooftops! This cheese is totally life-changing – and all it takes is about 10 minutes of kitchen prep/cook time!
Summer and Zucchini. They were both here in such glorified abundance, and now they are both almost gone. What happened to summer? I’ve been outside trying to catch those last few warm rays of sun and get my garden harvest in before a hard frost. I don’t think the eventual lack of squash will make my kids sad tho. 😉 “Squash again mom??” So in these final days of gardening with monster zucchini (read small baseball bat size) and yellow squash invading my fridge, we are getting creative.
It’s sunny, it’s hot, it’s busy, and it’s…..blueberry season! The farm opened yesterday for u-pickers and since this farm girl got a little pickin’ in early, I have a quick and tasty blueberry crisp recipe for you. There is however, one problem with this recipe; you might need to double it! My husband was like, ‘why didn’t you make more??!!!’ ‘Well, honey, you know my blog? Not everyone reading it wants to eat a ton of blueberry crisp in one sitting!’ But, he has a point. So if you have a big crowd (or just a very hungry little family like me!) you might want to double it! 😉
I feel like I should begin this post with a warning for all ice cream lovers. So here it is: Warning! Try this vegan ice cream and you are going to be hooked! And I mean that. Period. Ok! I’ve done my duty! Big sigh. Now we can move on.
I have loved ice cream for as long as I can remember. I couldn’t have been more than six or seven and I remember trying to choose a flavor at a local ice cream parlor. I ended up choosing the bubble gum flavor and because I was so cute (actually terribly skinny and hungry-looking) the server decided I needed a double scoop. Despite all the adorable gum balls in it, I ended up thinking that it tasted horrible (maybe I was a bit of a food snob even then) and though I tried hard to finish it, I couldn’t even get close. I had to dump it in secrecy! I just wanted the cone!
It’s a fact. This pasta salad is a favorite. Even people that tell me they don’t normally like pasta salad love this pasta salad! I’ve served it at burger cookouts (yes mine were veggie), baby showers, potlucks, wedding showers, picnics by the lake…and…(drum roll please)…..it was even served at my wedding!!! (No, don’t look at me that way! 😉 We had an awesome spread of picnic style food!)
If you don’t believe it, just try it – and well, I’m pretty sure you’ll love it! Maybe you’ll even make it for…well I’ll let you fill in the blank with your upcoming adventure!
I’m going to let you all in on a little secret!! Slow cooking is an art. I mean a really simple art, but still! Letting the food cook slowly with little ‘disturbance’ (read ‘attention’) on my part is a wonderful thing! The flavors resulting from low continuous heat are just superb. This curry is an absolute dream! I have to add here that if you have recently acquired an instant pot (like me!) you can also use the slow cooker setting on that. From my research, it appears that the ‘high’ setting on my dear old crockpot and my shiny new instant pot match! Yeayyy! Continue Reading “Chickpea and Cauliflower Curry (slow cooker) (vegan)”
Ever been to cookie land? Do you even believe that it could exist? I’m here to tell you, I’ve BEEN there. In fact, I’m only a few feet from there this very minute. Yup, it’s my kitchen!! 😉 My kids might look at you kinda funny if you ask them if they live in cookie land, but the reality is they have been happily dwelling there and eating the ‘fruits’ of it way too much lately. Ahh, but the journey to this ultimate chocolate chip cookie has been fun!!!