Hey friends! Currently writing to ya’ll from New Orleans, Louisiana! In honor of The Big Easy, we’re celebrating with the most delicious vegan Beignets!
Because I’m in full blow vacation mode, I’m gonna make this short and sweet, so grab a chicory coffee and let’s get to cookin’ the best damn vegan beignets!
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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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Happy Valentine’s Day, Friends!
I’ll be honest, I’m not typically one to celebrate Valentine’s Day. To be completely frank, I think it’s a bullshit consumer-driven fake holiday that tries to take our money for double the price of what we’d pay on say, February 15th….like the bouquet of fresh roses I typically buy every other week at my local grocery store that was more than double the price yesterday. Ugh.
Ok, I know I sound salty af, but I’m not, I promise! If anything, I’m just cheap af.
Anyway, whether you’re celebrating today with that special someone, your pals, or yourself and Netflix, I think chocolate and peanut butter is always a good idea.
So here you go…
Chocolate Peanut Butter Bites.
Easy, quick, delicious, healthy-ish, and just 8 ingredients!
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It’s that time of the year again. Hundreds of thousands of people get together for what some may say is the most important sporting event of the year.
That’s right. The Super Bowl.
I don’t know about you guys, but when it comes to “The Big Game”, the last thing on my mind is the actual game. I’m looking forward to the half-time show, getting together with friends, those silly betting charts (I hope I win, I hope I win), booze…lots of booze, the commericals (which in my opinion get worse every year), and of course, THE FOOD.
And apparently, I’m not alone when it comes to the food. According to the U.S. Department of Agriculture, Super Bowl Sunday is America’s Second-Largest Food Consumption Day, following Thanksgiving.
That’s a LOT of food. And if you’re vegan like me, then going to a Super Bowl party, or even hosting one might seem a little daunting. After all, it’s usually pizza, wings, and everything else that’s not vegan-friendly.
Lucky for you, I’ve got the perfect appetizer that everyone will love! Vegan or not!
Grab a brew and let’s get to making the best Vegan Buffalo Chick’n Bites!
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I used to love eggs. I loved them every which way. Sunny side up, hard-boiled, scrambled, and my personal favorite…in an omelette. I mean, when you think about it, what’s not to love about omelettes? You get the tastiness of an egg, plus a bunch of delicious fillings stuffed inside its warm center. You can fill omelettes with any of your favorite veggies and vegan meats. They’re amazing.
I used to think I’d never enjoy an omelette again, but thanks to endless recipe testing and the high sulfur content in Kala Namak salt, I’m able to enjoy this eggy, yet egg-free meal whenever my little heart desires.
Pour yourself a mimosa and let’s get to cooking the best vegan omelette you’ve ever had!
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I love brunch.
If you think about it, what’s not to love?
The combination of breakfast and lunch, usually eaten in the late morning or early afternoon and generally accompanied with mimosas or blooy mary’s.
If that doesn’t sound like heaven on earth, then I don’t know what does.
Generally, when one thinks of brunch, all the foods that are usually not vegan friendly come to mind. Eggs, meat, dairy. Before transitioning to a vegan diet, eggs benedict was my favorite brunch dish, so I decided to veganize it with a delicious twist!
Pour up a mimosa and let’s get to cookin’!
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First of all, can we just admire the beauty and color in this dish?!
I’m not one to make fancy looking meals, but conquering vegan scallops has been on my to-do list for months, so I figured I may as well go all out.
After a couple weeks of intense recipe testing, I’m finally ready to share our recipe for vegan scallops and I promise you, they will not disappoint!!
Grab a glass of your most elegant wine, and let’s get to cooking, shall we?!
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Are you guys ‘Team Sweet’ or ‘Team Savory’ for breakfast? Usually, I’m Team Savory. I’ll pick tofu scramble and soyrizo over pancakes any day.
Lately, though, I’ve had a glarly sweet tooth and this vegan French Toast has been a Sunday morning ritual.
I know what you’re thinking, and this vegan French Toast is not lacking without an egg batter. Chickpea flour takes the place of the egg in this recipe and we promise, you’ll never taste the difference! This recipe is the perfect weekend brunch recipe!
Grab your mimosa and let’s get to cooking the best vegan French Toast!…
Happy January, friends!!! I hope everyone had a wonderful and safe Holiday season!
I don’t know about you guys, but I am going through some serious PCD (post Christmas depression). My entire immediate family was able to spend The Holidays together for the first time in years, so going back to “real life” after everyone left kinda sucked, but I am super excited to see what this new year has in store for us!
Besides ending the year with the people we love the most, we also ended 2017 with a vegan pop-up dinner at the same location we had our very first pop-up! It was the best pop-up we’ve had! Looking back, I still can’t believe how smooth it went.
Anyway, the first dish we served at our Holiday inspired pop up was vegan butternut squash soup with fried sage croutons and it was a huge hit! I figured since all of our guests loved it, you guys will too.
Let’s get to makin’ some soup!
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