After last week’s brownie recipe, and now these sweet potato waffles, I’m starting to wonder if there’s anything the humble sweetie ‘tato can’t do. Do you love fall flavors like pumpkin and sweet potato laced with cinnamon? Then let’s make sweet potato waffles! These oat and sweet potato based waffles are an awesome combination of warm and comforting fall flavors, hearty oats, and a welcome dose of acidity from the cherry pie compote.
Confession: I first got a waffle maker when I was on my wedding diet and trying (ironically) to maintain a very low-carb diet. I’d seen a ton of YouTubers making “1-carb protein waffles” out of an egg and a scoop of whey protein. It retrospect… yuck. I ate my fare share of those sad waffles, but even my waffle iron was depressed (I can tell). I imagine it crying out to me, “where are the CARBS???”
Continue reading Sweet Potato Waffles with Cherry Pie Compote
Looking for a make-ahead lunch or easy dinner that is oil-free, vegan and gluten-free but packed with flavor? I’ve got you covered with this white bean chili with salsa verde. It’s slightly spicy (adjustable to your taste), hearty, and totally comforting. Plus its a beautiful canvas for all sorts of fixin’s. Avocado for the millennials. Cilantro for the Texans. Sliced radish for the foodstagrammers. Tortilla chips for the husbands. Everyone is happy!
Continue reading White Bean Chili With Salsa Verde
It’s no secret that I love me some sweets and cookies. But as far as recipes go, what I am constantly searching for is vegan dinner ideas. I figured this may be true for you as well, so I am attempting to share more weeknight dinner recipes. Enter these stuffed portabellas: piled high with a spinach, artichoke, and forbidden rice filling and topped with panko “parmesan” for some added crunch.
As I’ve mentioned before, my husband loves mushrooms. He is also not a vegan (although he eats largely vegan at home). I’m therefore treating mushrooms as a “gateway drug” to veganism, and sneaking them in to as many recipes as I can. I will use whatever means necessary to push more vegan meals into his diet! These stuffed portabellas are the brainchild of my evil scheme. Continue reading Spinach and Artichoke Stuffed Portabellas
Need a gluten-free, oil-free brownie recipe that tastes totally decadent? Look no further than these Sweet Potato and Cinnamon Pecan Brownies!
Sweet potato brownies are a major craze right now. Black bean brownies are so 2014. Since you’re super with-it, you need to trash your beans for tatoes and try this method! This was my first time trying a sweet potato base for brownies, and I absolutely loved the result. These sweet potato brownies are dense, fudgy, and irresistible with the addition of candied cinnamon pecans on top. I also added some cinnamon to the batter to tie the flavors together a bit more.
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Need a dish that comes together in a snap, requires minimal ingredients, but emanates simple elegance? This incredibly easy citrus salad is a fantastic recipe to have in your back pocket.
Continue reading Easiest Citrus Salad With Pistachios and Mint
Do you need a delicious vegan Valentine’s dinner that’s sure to impress your date? This Mushroom Pesto Pasta with Panko “Breadcrumbs” and Arugula has your back.
My husband loves anything and everything with mushrooms, so I created this dish in his honor. Mushroom pesto seemed like a surefire way to his heart. This dish would be a wonderful Valentine’s or date night entrée if you are total homebodies like us. (Or you can just share it with your dog! I mean, that’s how the first test batch of this was consumed.)
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This salad is what would happen if your favorite, over-dressed Caesar salad from childhood spent a semester studying abroad in Italy and came back all cultured and superior and such. The classic Caesar has leveled up: behold, the Basil Caesar Salad with Polenta Croutons. Delizioso!
Continue reading Basil Caesar Salad With Polenta Croutons
Friends. Friends. (Vegan) Chocolate peanut butter rice crispy treats!! Am I right?
I’ve been obsessed with chocolate and peanut butter since I was a child, so these peanut butter rice crispy treats just feel right coming out of my kitchen. Every year, like most kids, I looked forward to trick or treating. But truth be told, all I really wanted was a pile of Reese’s peanut butter cups. At the end of the night, I’d empty out my loot-filled pumpkin bucket, stare at the huge heap of candy… and promptly push aside anything that wasn’t a peanut butter cup.
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Are you trying to eat a healthier breakfast but have no time in the morning? Need to feed a family quickly? This plum and pecan baked oatmeal has your back for weekly #mealprep, but also feels special enough to be served hot from the oven during a leisurely brunch.
Continue reading Plum and Pecan Baked Oatmeal
Do you need some classic comfort for your Sunday dinner? Are you worried that going vegan means no more Italian? (Insert scream face here.) This spaghetti with vegan mushroom pecan meatballs will be your new best friend.
I could write poetry about my love of Italian food. Growing up in Buffalo, NY in a half-Italian household (my mother’s side), pasta was one of the first foods I learned to cook. My mother would put on old Ella Fitzgerald records, and we would make marinara for the week, or make a quick vegetable pasta using whatever ingredients we had on hand. I think I could recognize pasta al dente by the time I was nine.
Continue reading Sunday Spaghetti with Mushroom Pecan Meatballs