Kale Chips Recipe

Kale Chips + Ramblings

gooooood morning, and a very happy friday :)

Another long week down, and still grateful for everything I have. Sure, I’d love to be able to be home 50% of the week, blogging and writing freelance and being able to go to the farmer’s market in the middle of the day, but life is life. My job is stressful, but it’s also rewarding, flexible, and fun. I always have to remind myself of that. Maybe someday I’ll be able to live off of this blog ;)

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Vegan Mashed Potato Recipe

Cheesy Mashed Potatoes [v.]

Vegan and cheesy in the same sentence can be questionable. To be honest, I’m not a  huge fan of fake cheese – sorry, Daiya. I’ve tried a few different brands, and even though I really wanna like it… I just… can’t. But if there is one vegan cheese that I can get down with, it’s cashew cheese. And that is exactly what I dumped into my mashed potatoes recently. The result? Me sitting on the couch like a slob eating out of the community bowl with a spoon. #sorrynotsorry

Amp up your mashed potatoes game the next time you are in dire need of comfort food.
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Vegan Homemade Ketchup Fries Recipe

Homemade Ketchup & Fries

Newsflash: Homemade ketchup is so easy to make. I’m not sure why I thought it would require so much effort. Basically you just dump your ingredients into a bowl and whisk together. I used a can of tomato paste as my base so that it would last me longer than a week – since I don’t eat much ketchup to begin with. You could definitely make it with fresh tomatoes, but this was my solution to having it on hand for much longer. And now that I’ve seen how easy it is, I am going to transition the processed ketchup crap out of my life. Continually taking baby steps…

Oh, and bonus – also a simple fry recipe… that is probably all over the internet already, but whatever. Two in one.

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Mayo-Free Coleslaw Vegan Recipe

Mayo-Free Coleslaw

Growing up, I hated coleslaw. It looked so… weird!! And it smelled awful.

LOL silly me. Coleslaw is incredible. I don’t even know when or why I started to like it, but it is one of my favorite summer side dishes. While nothing compares to come good ‘ol vegan mayo, I was playing around with flavor and landed on this mayo-free recipe. Can you guess what my secret ingredient is?

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Vegan Black Bean Salad Avocado

Avocado & 3 Bean Salad

It doesn’t get more summery than this. Bean salad all around, ya’ll.

Every time I make this, Joe goes ga-ga over it. I mean, obviously… how could you not. It’s packed with protein, flavor, and healthy fats. So the next time someone asks where you get your protein from, just grab a fistful of this and toss it at them [nicely].
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Cauliflower Fried Rice Vegan

Cauliflower Fried Rice [v.]

I know this recipe is circulating all over the internetz but it is too good and looked too pretty to not share it here. The beauty of cauliflower fried rice is the fact that you are eating ALL VEGGIES even though it feels like a grain. I mean okay, it’s cauliflower, so yeah… it tastes like cauliflower… but barely. If you season this baby the right way, you’ll be fooling yourself. So eat as much fried “rice” as you want baby – because it is guilt-free!

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Vegan Stuffed Mushrooms

Vegan Stuffed Mushrooms

Moving right along with our Very Vegan Thanksgiving Recipe Week. Ritz and figs! Ritz and figs! Yes, Ritz are accidentally vegan. I told my Nana that Ritz were vegan, and she assumed that meant “healthy.” The next week, she told me she was eating “Ritz by the sleeve.” Oh man, she’s the best. DON’T EAT ALL THE RITZ, NANA. Okay, anyways.

Mmmm… these stuffed mushrooms are so good due to these two main ingredients. This is a quick and easy side recipe for ya! Perfect if you are running out of time before the big feast ;)

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Buffalo Avocado Wings Vegan

Buffalo Avocado “Wings”

Guys, I stumbled upon a recipe for Hass Avocado Wings with Buffalo Sauce. Which would have been my first wish if I had a genie. Now when I encounter said genie, I avocaDON’T have to waste a wish.

Genie, Aladdin

Yes, these are a thing! And bonus – they’re baked, not fried. They take maybe 15 minutes to make, and a few hot seconds to gobble up. Here’s the how to. (Note: I veered from the original recipe based on what I had in the house and use regularly, so adapt as you see fit.)

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