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!
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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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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!
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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.
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Looking for a delicious, veggie-packed, make ahead dinner for busy weeknights? Bonus points if it transports you to your favorite Thai restaurant? Look no further than this Thai Pineapple and Sweet Potato Red Curry.
Thai food holds a special place in my heart. I grew up eating lots of Italian food given my mother’s heritage. And while I will always love Italian, when I started eating Thai I felt like my world opened. It was the start of me developing a flavor profile all my own.
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Do you have the balls to create your own easy, all-natural, make-ahead snack? (Sorry, I had to. I’ve seen the SNL Alec Baldwin skit one too many times.) If so, these energy bites are for you.
I’m coming at you this week with yet another resolution-friendly recipe that your whole family will love. These delicious apricot almond energy bites are kiddo-friendly, vegan, gluten-free and satisfying. The almond butter gives them some staying power while the apricot adds a bright, fruity flavor.
Best of all, these come together in a flash using just a food processor; no fancy equipment required.
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Friends, I have a confession. I love kale. I don’t care if it’s cliché at the point (“oh wow, another vegan who loves kale, shocking”) – I can’t and won’t stop.
It’s crunchy, sturdy enough to hold up under a generous amount of dressing, and healthy AF. And if you prepare it right, I promise it’s downright delicious.
Also potentially cliché- I love hummus. Again, don’t care if that’s the most basic thing ever. I like to say that things are basic for a reason: because a lot of people recognized what’s good.
This recipe combines BOTH of these awesome things: kale and hummus.
Continue reading Dilly Kale and Quinoa Salad with Easy Hummus Dressing
Smoothies, soups, and salads. That, my friends, is the war chant of January.
As I’ve mentioned before, this month I’m sharing some of my favorite “back-on-track,” resolution-friendly recipes to help us all recovering from Christmas cookie coma syndrome.
Bored with your breakfast? Looking for something light that comes together effortlessly, but is totally satisfying? No idea what to eat? That was me when I first went vegan; I really didn’t have much of a clue what to eat. I wound up scouring the web for smoothie and soup recipes; since they are regularly packed with fruits and vegetables, those items seemed to be easy to eat in vegan form. I would often have a smoothie for breakfast, a salad for lunch, and soup for dinner.
While this went on for probably an embarrassing amount of time, I always felt great eating these items and found that maintaining my weight was effortless on this menu. Soups, smoothies and salads are packed with nutrients, plant dense, and fiber rich. So while now I know how to make a mean vegan pizza or Alfredo, I still think soups, smoothies, and salads (let’s call them the Big Three) form an incredible base for a well-rounded vegan diet. They also tend to be less calorically dense (if you watch oil and fats) and are great tools to kick up your game for 2018.
To that end, don’t be surprised to see more of the Big Three on my blog this month!
This smoothie features another of my favorite flavor combinations: cherry almond. I combine flavor-packed frozen black cherries with almond milk, almond butter, and a bit of almond extract. There’s also some frozen banana for body and a handful of dates for sweetness. A touch of lemon juice adds just the right amount of acidity.
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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
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.
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