I loaded the soup with onions, celery, carrots, garlic, potatoes, corn zucchini, tomatoes AND a jalapeño to make the most of summer produce. For the methods, I made the soup extra creamy by blending half of it (before adding in the corn, of course - I wanted to let the kernels shine) and adding in a can of coconut milk. Don't worry; it doesn't taste coconut-y, just creamy, healthy and satisfying.
Read MoreWhether you've run out of eggs or you're trying to add more vegan foods to your diet, egg replacements are v useful in any kitchen. In this post, I'll give you the DL on all my favorite egg replacements for baking.
Read MoreThis is yet another recipe that I adapted from my favorite cookbook: Jerrelle Guy's Black Girl Baking. I had been admiring her blistered tomato sheet pizza for months before finally making it last week. And let me tell you: I was sleeping on what is now one of my favorite recipes.
Read MoreAfter overcommitting my time and eating too many gingerbread cookies and tea ring rolls over the holidays, I knew I needed to make a quick, easy, and extra healthy recipe for the blog this week. Since it's been a little snowy and blowy here in the Midwest, I also wanted this week's recipe to be warm and hearty.
Read MoreMany people become vegans because they believe it's a more sustainable way of living. In this post, I'll define veganism and explain the environmental pros and cons of this lifestyle.
Read MoreAs you know, I'm a big fan of ginger and all things spicy-sweet. These gingerbread cookies in particular hit all the right notes for me - they're crispy on the outside, soft in the middle and absolutely packed with flavor and spice.
Read MoreThis recipe features lots of sweet winter veggies, which perfectly compliment the harissa spices. Chickpeas and kale tie the whole thing together with a nutritional punch. All in all, this soup is the perfect companion to a snowy winter day, so snuggle up and get your soup on.
Read MoreI expected this recipe to be good, but I didn't anticipate it becoming my new favorite scone recipe. The batter is moist (sorry, not sorry), tender, fluffy and flavorful, while the plums add just the right amount of sweet and tart.
Read MoreI got this idea from Minimalist Baker's vegan pea pesto pasta that she first posted in 2016. Her version calls for basil and flat leaf parsley, along with fresh peas, to contribute to the flavor. After a little testing, I found that I actually like the pesto's flavor better with peas alone, rather than with the addition of herbs.
Read MoreYou guys. I wasn't sure this soup would work, but trust: It. Is. Magic. With only five ingredients and the most basic instructions I have ever read, Mark Bittman's original recipe just seemed too good to be true.
Read MoreIt’s the most wonderful time of the year. Scouts in little green vests are posted up outside grocery stores everywhere, and that pile of Tagalong boxes (untempered chocolate, sickly sweet peanut butter and all) is calling your name…
Read MorePopcorn is my weakness, you guys. When I was younger, I ate popcorn almost every day. I liked it buttery, caramel-y, salty, kettled…anything. Today I still love me some popcorn (especially the half-popped bits…literally salivating as I type) with a dash of oil and salt. In this version, I'm taking it up a notch by adding some fall flavors.
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