the plant-based food blog
As soon as Thanksgiving is over, I am in full-blown Christmas mode.
To be quite honest with you, I’m in full-blown Christmas mode now. I’m just so incredibly excited for all the happy, warm, cozy vibes that the holiday season brings each year.
And there’s nothing more Christmas-y in my mind than the peppermint mocha.
Read MoreOh boy oh boy, am I in a baking mood!
Even though it’s not technically fall yet (imo, it starts tomorrow, September 1), I have the fall baking fever, and the only prescription is more cowbell baked goods.
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Vegan Egg Replacer and their Organic Old Fashioned Rolled Oats for this recipe.]
Move over, pumpkin spice.
There’s a new spice love in town.
Read MoreToday we’re taking all of life’s best things, tucking it into a big ol’ flour tortilla, and diving right. on. in.
Read MoreIt’s a mouthful!
Both as the title of the recipe and the experience of eating it.
Also: they rock.
Read More[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour for this recipe.]
I mean…what a stunner, right?
I could stare at those swirly twirly whirls all day long.
Read More[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Gluten Free Rolled Oats and their Gluten Free Vegan Egg Replacer for these Vegan Blender Pumpkin Muffins.]
Hi hi hi! And bless the heck up for pumpkin season.
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