Are you ready to eat your face off today during Christmas dinner?? I know I am. Today is an eating marathon I’ve been training for since Halloween. All that’s missing is a Rocky training montage, but trust me, its been hard work and I’ve overcome impossible odds.
Do you maybe need something for breakfast that’s relatively light, but also Christmas in a bowl? I’ve got you covered with this recipe.
I’m a little late to the gingerbread party, but I think this recipe is perfectly acceptable through New Year’s. It’s spicy, satisfying, festive, and insta-worthy. What more could you want?
Continue reading Gingerbread Almond Butter Smoothie Bowl
Given my Italian heritage, cheese was probably the hardest thing for me to “give up” when transitioning to a plant-based diet. Creamy, dreamy ricotta has always had my heart. In lasagnas, on top of pizzas, spread with olive oil on crusty bread… you name it, I ate it.
This recipe combines two methods I have seen to recreate ricotta in fully-vegan glory: (1) a tofu base; or (2) an almond base. I love the texture that combining the two creates because you get the richness of the almonds with the fluffiness of the whipped tofu. I’ve also added some garlic and fresh herbs to kick up the flavor.
Continue reading Herbed Almond-Tofu Ricotta
Like many of you, I am all about sugar, flour, and fat this time of year. I haven’t counted a calorie since I got married in September, and I’ve been avoiding my scale like the plague. As I once heard, festive calories don’t count!
But we all still need a beautiful, impressive salad to add to the holiday table and accompany our more indulgent dishes. I’ve been on a mission to create the perfect salad for this purpose to share with you all.
This salad takes a bit of prep but is well worth the time, especially on special occasions. You will love it because it has some of the best flavors of the season: juicy roasted cranberries, sweet and starchy sweet potatoes, smoky and salty tempeh, and crisp kale coated in just enough maple tahini dressing. I top it with hemp seeds and chopped pistachios for a bit of crunch.
Continue reading Festive Kale, Roasted Cranberry, Sweet Potato, and Tempeh Salad with Maple Tahini Dressing
All the flavors in the world, and you choose to be SALTY. But seriously, salted caramel is no joking matter. That ish is delish.
I’m a huge fan of Starbucks salted caramel hot chocolate, even though my wallet and my waistline aren’t. We are a house divided. But regardless of this inner turmoil, I’ve been wanting to create a homemade, vegan version that does the original justice and is worthy of sharing with friends and fam this holiday season. Enter this beauty.
Continue reading Vegan Salted Caramel Hot Chocolate