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 »
Cake for breakfast? Yes please! 1 egg 2 tbsp plant milk 1 packet stevia (can sub mashed banana or other sweetener of choice) 2 tbsp coconut flour 1 heaping teaspoon baking powder Pinch of sea salt, cinnamon and vanilla powder, squeeze of lemon (all optional) 1 heaping tablespoon chocolate chips (I use Lily’s brand to keep them sugar-free)
Chocolate Chip Mug Cake With Almond Butter Drizzle Read More »
This is quite possibly the laziest dinner to classify as home cooked, but here we are, and it tasted amazing. I took kabocha squash, broccoli and shelled edamame (all frozen) and roasted them for about 45 minutes at 350 with olive oil (1 tbsp per bag), sea salt and black pepper plus a little cumin
Roasted Edamame, Squash + Broccoli Bowl Read More »
Home ec is back! Made my chocolate chip banana bread muffins with the kids this week. It’s possible not all the chocolate chips made it into the batter. Wet ingredients: 3 very ripe bananas 2 eggs or flax eggs 1/3 cup vegan butter (I love Miyokos) melted Dry ingredients: 1/2 cup coconut sugar (optional) 1 cup
Chocolate Chip Banana Bread Muffins Read More »
This is one of my go-to dessert recipes that looks fancy but is actually super easy to make. I make mine with no refined sugar (or none at all) and dairy-free. Sub gluten-free all purpose flour for the spelt to make gluten free as well. We served ours with Nada Moo vanilla ice cream on top. 2
Cherry Almond Clafoutis Read More »
