Oh hey. It’s me, that girl who, a meer two weeks ago called ranch, and I quote, “thick blanket of goo.”
So there’s that. But then there’s this!
A vegan ranch that is super herby and dippable and so very yummy.
Read MoreGluten Free
Pasta with Roasted Broccoli and Instant Pot Vegan Cheese Sauce
What a mouth-full!
Oh, how I love pasta and creamy vegan cheese sauce and roasty toasty caramelized broccoli.
Especially this time of year!
Read MoreEveryday Creamy Balsamic Vinaigrette
Making salads oh-so wonderful for years in my kitchen!
Growing up, we used to have “side salads” with almost any dinner. Any vegetable we had in the fridge was chopped up and sprinkled on some shredded romaine, and then we topped it all with some sort of dressing.
I’ve always navigated towards vinaigrettes –– that classic combo of vinegar and oil always seemed to compliment my salads rather than coat it in a thick blanket of goo like ranch.
Read MoreVegan Coffee Cake Blender Muffins
Oh 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.
Vegan Chocolate Peanut Butter Cookie Dough Bites
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
It’s one of my favorite days of the year!
December 18th. The day of two birthdays: mine and Fooduzzi’s!
Read MoreVegan Apple Spice Blender Muffins
[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 More20-Minute Vegan Pineapple Curry
Kale Brussels Sprout Salad with Maple Dijon Dressing
This is just a really good salad. Like…a really good salad.
Salads, I feel, kind of have a bad rap. They’re the thing you reach for when you’re “trying to be good.” They can be bland, pretty weak, and just not very exciting.
That’s not the kind of salad we’re talking about today, my friend.
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