This vegan apple pecan crisp is one of those “free from” desserts where you sacrifice absolutely nothing in terms of flavor. It’s decadent enough to have for dessert at a holiday feast, but light enough to serve for breakfast the next day. Ingredients: 4-5 apples, peeled, cored and sliced 1 lemon, juice only 1/2 cup […]
Vegan Apple Pecan Crisp (Free From: Gluten, Dairy & Refined Sugar) Read More »
Chocolate porridge isn’t a huge departure from my favorite breakfast back home, but the differences reflect the different environments. Back home, I have a Vitamix so I can blend in spinach and other things like chia and flax. Here, there’s no blender. Back home, our mornings are a rush to get out the door so
Chocolate Porridge: My Favorite Cotswolds Breakfast Read More »
When I don’t want to cook AND I (still) want to clean out the freezer: Jovial Foods organic brown rice penne with Gotham Greens vegan pesto plus frozen peas and carrots. When you stir them in just cooked pasta, they defrost in a minute or two. It’s our trick when the kids are craving mac and cheese too!
The Easiest Vegan Pesto Pasta Read More »
Is it a burrito bowl? Is it taco filling? Is there a difference??? I love using frozen cauliflower rice from Whole Foods because it cooks up super quickly! I added fresh spinach and white beans mixed with The Jackfruit Company jackfruit. Follow the instructions on the bag to cook the jackfruit. Everything else gets sauteed and mixed
Vegan Burrito Bowl Read More »
Bringing Paris into New Jersey with my take on the Rose Bakery banana smoothie! 🍌🥛 Ingredients: 1.5 cups unsweetened organic soy milk 1 ripe banana Handful oats (One Degree Organics are my fave b/c they’re sprouted) Handful spinach Spoonful of almond butter (I used Manna Organics nuts n seeds) Spoonful maca powder Spoonful of Coconut Cult original coconut yogurt Optional:
Rose Bakery Style Smoothie Read More »
