This is lightning in a bottle … or frosting on your cake! Better than store-bought frosting and you won’t be able to tell the difference by taste. This cost me a grand total of 79 cents to make for the can of beans purchased. You can buy boxed packets of stevia for under $10. I use NuNaturals. Continue reading “Chocolate frosting from beans”
It is now officially hot in the Northwest. Temps are hitting the 90s and today will have the added bonus of humidity. This salad used to be our go-to hot weather dish even before we went plant-based, and I’ve modified it beyond the old salad-with-a-bottle-of-Catalina-dressing version. Now it uses miso, and you would never know the difference! If you already have a salad made and a can of beans on hand, this comes together in a flash. Continue reading “A new spin on Fiesta Salad and the magic of miso in dressings”
The last thing I want to do when I come home from the store is cook, but Mick Jagger was right, you can’t always get what you want. Continue reading “Easy Italian Stew from Leftovers”
You hear a lot of talk about “Meatless Monday” on social media. Here’s a different recipe that is plant-based and might inspire you to branch out and go meatless on your Monday … maybe for the first time ever. This recipe is affordable, quick, and so easy that you probably already have all the ingredients in your kitchen now.
Back when I wasn’t eating like I do now, Ro-Tel dip was a regular side dish in our house. This is a simple cheese-free dip reminiscent of that dish.
When we went plant-based, there were two things that needed to be a constant in life to keep with it: new recipes and inspiration from others. So occasionally on this blog I now will offer a recipe suggestion, either new or one from a previous blog post, along with a documentary recommendation to keep you inspired on your own health journey. Continue reading “New Feature: Dinner and a Documentary”
Turmeric, while making everything it touches yellow, also can be a powerful anti-inflammatory agent. I’ve always added a healthy teaspoon to my breakfast smoothie, which also contains enough cocoa powder not to turn yellow, but using it with vegetables or tofu will give your dish a sunshine glow. Continue reading “Quick Turmeric Stir Fry”
Happy Presidents Day, or Meatless Monday if you are not a full-time vegan!
If you read this blog regularly, you’ll see I skew toward spicy dishes. This one came together quickly for lunch, and I declared it good enough to have seconds. Continue reading “Quick Tex-Mex Taco Stew (Vegan, Gluten-free)”
I’ve heard some call molé sauce the curry of Mexico. Maybe, but ever since I first had it with chicken (yes, a long time ago) I have loved the way it flavors Mexican meals. So, here’s a vegan chili version using my adaptation of the sauce. Guaranteed to make your home smell delicious when it’s on the stove! This comes together in about 10 minutes. Continue reading “Quick and Easy Veggie Molé Chili”