Oh hey. It’s your girl, Alexa. You know, the one who puts hummus in and on everything?
I’m back with more hummusy fun, my friends!
Read Morethe plant-based food blog
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Chickpea Flour for this recipe.]
I’m just a girl. Standing in-front of her invisible internet friends. Asking them to put salad on their pizza.
Read MoreSome links used in this post are affiliate links, which means if you order a product through the link, Fooduzzi makes some money (at no cost to you). All money is put directly back into making delicious plant-based yum here on the blog!
WAIT! Summer, come back!
I mean, if I’m being completely honest, I’m thrilled that it’s technically fall. THRILLED.
I love fall in all of its cool, scarfy, pumpkiny glory.
But guys. Corn. FREAKIN’ CORN. It has been making my life this summer, and I highly highly suggest you hold onto summer for one more night to make this.
Read MoreHubba hubba. That’s pretty much all I need to say about this salad.
Salty cheese-like tofu, fresh summer veggies, a simple red wine vinaigrette…it’s everything I want and need in a quick summer meal!
Read MoreHowdy ho, Junior Rangers!
I’m here! I’m alive! And we’re eating a salad filled with ALL THE ITALIAN THINGS.
Read MoreUm…have you ever seen bigger portobello mushrooms in your life?
It got me thinking: what did the first person who actually ate a mushroom actually think before shoving it in his / her mouth? They are far braver than I.
Read MoreHA. To be honest, I have no idea what these things are actually called.
In my super low-key Googling endeavors, I think they can be called:
But I’m going with potstickers, because that’s what Costco calls them.
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