[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.
Read MoreVegan Maple Pumpkin Spice Snickerdoodles
[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 MoreA Week of Meals from Vegan for Everybody (Cookbook Review)
Hi, friends! It’s time for another cookbook review!
This is my very favorite semi-recurring series on the blog. I have a lot of cookbooks. But I don’t always remember to cook from said cookbooks.
Plus, it’s easy to get into a dinner rut. You know how it goes. Long week, busy day at work, need to get dinner on the table asap –– you resort back to a few of your old standbys.
But with this series, I’m trying to break out of my dinner shell (and inspire you to do the same along the way).
Read MoreVegan Breakfast Burrito with Tater Tots and Tofu Scramble
Today we’re taking all of life’s best things, tucking it into a big ol’ flour tortilla, and diving right. on. in.
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