the plant-based food blog
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
This is a love letter to three ingredients of bliss.
Almonds + dates + raspberry preserves/jam. That’s all you need for a snack that theoretically can last all week, but I’d be shocked if they last you three days.
Read More[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 MoreFun fact: Every time I see or smell BBQ sauce, I think of that time that Mark dropped a big ol’ glob on the stuff right onto Maya’s back.
(Maya is our cat, for those who don’t know)
It was an accident, of course. But it was so gosh-darn funny. It make the silliest plopping sound ever, and Maya just looked at us like, “…really?”
I’m giggling as I’m typing this. It. Was. Hysterical.
Read MoreI dunno about you, but I am LIVING for one-pot meals at the moment.
December crazies made a little more manageable with a rich coconut sauce, loads of spices, and just enough veg to call it a well-rounded meal.
Let’s do it, friends.
Read MoreLol. Surprised we’re doing salad in December? I’m sure your social feeds are full of holiday cookies, desserts, and indulgent foods…and I’m giving you a salad.
And while it’s entirely possible to have a love affair with those sweets and meals, I’m here to argue it’s possible to have one with this salad, too.
Read More[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Organic Rolled Oats for this recipe.]
Do you already have your Thanksgiving menu all planned and ready to go?
Yeah, I thought so. That’s why we’re in Christmas Cookie mode here on Fooduzzi.
The wonderful world of holiday eats never sleeps!
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.
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.
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