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 MoreFact: Mini food just tastes better.
Another fact: Fresh herbs plus vegan butter plus flour plus a few other ingredients makes really killer biscuits.
Read More[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
Vegan Maple Pumpkin Spice Snickerdoodles. What a mouthful, eh?
But wow wow wow these are FOR SURE my new favorite cookies.
Read More[This post is sponsored by my Pittsburgh-based friends, DeLallo! We’re using their Organic Whole Wheat Radiatori and their Organic Extra Virgin Olive Oil in this Vegan Fall Pasta Salad recipe.]
Are you ready for Thanksgiving Pasta Week Recipe #2?!
I sure hope so, because Mark and I polished off this recipe between the two of us, and we immediately decided we needed to make it again.
It’s gonna be the star student of your Thanksgiving dinner table.
Read More[This post is sponsored by my Pittsburgh-based friends, DeLallo! We’re using their No-Boil Organic Whole Wheat Lasagna Noodles and their Roasted Red Peppers with Garlic in this Vegan Fall Lasagna recipe.]
Oh me oh my! It’s Thanksgiving Pasta Week!
I’ve talked about this a lot on the blog, but it’s worth saying again: I’m so not a fan of traditional Thanksgiving food.
It’s weird, you know? Being a food blogger and all. Like, Thanksgiving is our Super Bowl. And here I am, all “Meh” about gravy, stuffing, and cranberry sauce.
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 More[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their fabulous Organic All-Purpose Flour for this Snickerdoodle Apple Crisp.]
We’re doing a mashup today, friends! The most wonderful mashup of them all.
Read More[This post is sponsored by my pals at Bob’s Red Mill! We’re using their fabulous Organic All-Purpose Flour and their Organic Whole Wheat Flour for these Baked Vegan Lemon Donuts with Fresh Berries.]
Some 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!
OH HAY. Aren’t these just…the prettiest donuts you’ve ever seen?
Super lemony, perfectly sweetened, and topped with summer’s greatest contribution to my diet (fresh berries).
Summer, I just can’t quit you.
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