This green lentil pasta in a creamy tomato sauce is made next-level good thanks to a combo of vegan scallion cashew cream cheese combined with a traditional marinara sauce. Ingredients: 1 box green lentil penne (I use Tolerant Foods) 2 bunches asparagus, cut into bite-size pieces, tough ends discarded 2 tbsp olive oil Sea salt + freshly […]
Lentil Pasta With Creamy Tomato Sauce + Greens Read More »
The best chocolate chip cookie recipe I’ve ever baked – and it just happens to be vegan AND gluten-free AND refined sugar-free. 1/2 cup coconut oil (softened but not melted) 1/2 cup coconut sugar 1/4 cup unsweetened applesauce or 1 banana (optional but recommended if you prefer a chewier cookie) 1 flax (or regular if you’re not
The Ultimate Chocolate Chip Cookie Read More »
This is the Daydreamer Soba Noddle Bowl from the Sakara cookbook Eat Clean Play Dirty. I would drink the spicy tahini sauce from the recipe if I could. It’s a delicious combo of roasted asparagus and mushrooms with buckwheat soba noodles, on top of greens (of course). In this case, I swapped ramps in place of
Sakara’s Daydreamer Soba Noodle Bowl Read More »
This recipe takes less than 20 minutes from start to table, although I do recommend taking the salmon out an hour before you eat it, and you could marinate it during that time as well. I used Coconut Secret teriyaki glaze for the salmon and their garlic sauce and coconut aminos combined for the veggies (plus sea
Roasted Teriyaki Salmon With Kale, Mushrooms + Cauliflower Rice Read More »
The new non-dairy Miyokos cheddar is incredible. I used the olive and rosemary gluten-free sourdough from Coco Bakes and Miyokos vegan butter for a truly tasty combo. Served alongside a bowl of soup, this meal took less than 10 minutes to prepare without sacrificing taste and satisfaction. All you do is heat the butter on a skillet, and toast 2 slices of
Vegan Grilled Cheese Read More »
