Howdy ho, Junior Rangers!
I’m here! I’m alive! And we’re eating a salad filled with ALL THE ITALIAN THINGS.
Read MoreAppetizers
Vegan Crab Cake-Suffed Portobellos
Um…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 MoreVeggie Potstickers
HA. 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:
- Potstickers
- Gyoza
- Dumplings
But I’m going with potstickers, because that’s what Costco calls them.
Read MoreVegan Buffalo Tofu Tacos
OH HEY. Remember the tacos I tempted you with a few weeks ago?
They’re here.Read More
Creamy Vegan San Marzano Tomato Soup
Woo hoo! A velvety, creamy vegan soup without the use of flour, cornstarch, and / or milk!
Any guesses what makes it so gosh-darn creamy? I’ll give you a hint:
Read MoreSimple Vegan Italian Chopped Salad
aka. The salad we’ve been losing our minds over.
Also aka. The most stereotypical “first recipe of the new year” ever.Read More
Braided Rosemary Parmesan Breadsticks
[This post is sponsored by my friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour (affiliate link) for these Braided Rosemary Parmesan Breadsticks.]
Oh hey. It me.
Comin’ in hot with a very last-minute Thanksgiving recipe idea for ya.
And, of course, it bread. Read More
Creamy Vegan Broccoli Soup
Tuesdays and Saturdays.
Those are the days that one of the most “Pittsburgh” restaurants ever, Eat’n Park, serves my favorite soup of all-time: Cream of Broccoli.Read More