the plant-based food blog
Fun 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 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 love my birthday. I know it’s not very “adult” to love your own birthday, but I always have and probably always will.
But for the past five years (FIVE!), my birthday has been extra special.
And that’s because December 18 is the day Fooduzzi and I get one year older!
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 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 More[This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour and their Vegan Egg Replacer for these Chewy Vegan Peanut Butter Cup Cookies.]
Without fail, I crave one thing when the weather starts to turn, the leaves start to change, and the TV is filled with all-things spooky.
Chocolate.
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