Hi! Hello! Hey there!
It has been awhile since I’ve posted a recipe to the blog and I have missed ya’ll so much! The last few weeks have been pretty busy for us, but I’m happy to say we are back to our regularly scheduled programming!
First recipe up…Vegan Hamburger Helper!
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Fun Fact : Bruschetta is my favorite appetizer of. all. time. Whenever there’s a potluck or a get-together, my go-to dish is this Pea Pesto Bruschetta. It’s so flavorful, fresh, light, and out of this world good – my friends and family can attest to this!
Fun Fact #2 : Ya’ll should know this already, but pasta is my favorite food of all time. Like, I can eat a ridiculous amount of noods and not get full. I am the human pasta/noodle garage disposal, and I have no shame in admitting this. I love them so, so, sooo much (example A, B, and C).
I have no idea why the thought of combining these two dishes hasn’t crossed my mind much sooner. I mean…instead of putting bruschetta mix on bread, why not toss it in pasta with balsamic cream sauce?! Duh, Ashley.
I guess that saying is true, though. Good things do come to those who wait, because this Vegan Bruschetta Chickn Pasta is the best thing that’s happened to my taste buds in a long time!
Grab a drink and let’s get to making the best Vegan Bruschetta Pasta!
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You guys. This is Southern Comfort food at its FINEST.
You drooling yet? I know I am.
Grab a glass of wine and let’s get to cookin’ this vegan version of Southern Grillades and Grits!
Hey Friends! As many of you may know, I made these epic Ramen Bun Burgers on my Instagram Stories a couple weeks ago. They’ve been such a hit that I decided to share the recipe to the blog so you don’t have to sift through each clip of the story to get the full ingredients list.
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Hi. Hello. Happy Thursday!
Is it just me or did this week literally fly by? I still have so much to cross off on my to-do list, but we’re leaving for Louisiana on Monday night and I’m already in full blown vacation mode. I can’t wait to eat all the vegan King Cake and drink all the Drive Thru Daiquiris my little heart desires. CAN. NOT. WAIT.
Anyway, enough about me. I know you’re all here for the Chick’n & Dumpling Soup recipe…and I’m here to finally give it to ya.
Grab a drink and let’s get to makin’ the creamiest, herbiest, most delicious Chick’n & Dumpling Soup, shall we?
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You know those dishes that come together when you haven’t had time to grocery shop in weeks, and your produce is going bad, and the bread is going stale, and you just throw something together in hopes it turns out alright?
Well, this fettuccine with green olive & caper sauce, blistered tomatoes, and lemony garlic breadcrumbs is one of those dishes. Except it turned out more than alright; it turned out pretty fuckin’ fantastic.
Crisp and buttery olives pair especially well with capers, garlic, and cheese (vegan, of course). Throw in some noods and breadcrumbs for texture, and you’ve got a one-way ticket to Flavor Town, folks.
Grab a glass of wine and let’s get to cookin’ some #DeliciousAF pasta, shall we?
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Delicious and bright, yet comforting and warming – my vegan Pozole Verde is one of the first recipes I make when the temperature start to drop!
For those of you who aren’t familiar with pozole, it’s a traditional Mexican soup made from hominy, some type of meat (we’re using vegan chicken), and garnished with cabbage, onions, radishes, avocado, and lemon or lime. Known in Mesoamerica since the pre-Columbian era, today the stew is common across Mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish.
There are different variations of pozole such as rojo (made with rehydrated red chiles), blanco (made with onions and garlic), and verde (made with tomatillos, green chiles and cilantro). I love all versions, but Pozole verde might be my favorite! It’s bright and fresh, yet so comforting all at the same time.
Grab a drink and let’s get to cooking the best vegan pozole!!!
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You ever stay up all night thinking about food? It happens to me constantly. Some might say it’s a curse, but I think it’s a blessing. Sure, I get little to no sleep, but sometimes I come up with amazing dishes like this Vegan Cajun Pasta and it’s like magic when it hits your tongue.
If you follow me on Instagram, then you may have seen me make this vegan cajun pasta on my stories a couple weeks ago. It was so popular and highly requested that I recipe tested it to perfection and voila! Here is the recipe. I promise you, this pasta is everything. Creamy, savory, smoky deliciousness all in one. Not to mention, it only required less than an hour of your time! #Winning.
Grab a glass of wine and let’s get to cookin’ the best pasta you’ve ever tasted!!!
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Move over, jackfruit…there’s a new vegan shredded ‘pork’ substitute in town and it is better than ever!
Recently, a new magazine launched in Fresno and I was given the honor of creating recipes for the first four issues! Given that there are SO many talented chefs and food bloggers in our area, I bet you can imagine how excited I was when You Are Fresno Magazine asked ME, the vegan, to contribute alongisde the other amazing creatives of Fresno! I truly love this city!
Anyway, for the first recipe, I chose to create a vegan version of one of my all-time favorite meals…
The Vegan Pulled Pork Sandwich!!!
If you’re not able to pic up a copy of the magazine, don’t worry, because I’m going to share the recipe with you guys any way (although I highly recommend snagging a copy).
If you loved Pulled Pork Sandwiches as much as I did before going vegan, then this recipe is for you!
Grab a beer and let’s get to cooking the best vegan pulled ‘pork’ sandwich!
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If you ask me, there are few better food combinations than chicken, bacon, and ranch. Pair those three ingredients with some delicious pizza dough, slathered atop creamy garlic sauce, along with some fresh veggies, and you’ve got a party in your mouth.
If you love chicken bacon ranch pizza as much as I do, then grab a cold brew and let’s get to makin’ a the best vegan pizza!
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