I have a confession: I let my kids have this for breakfast. In my defense, the ingredients are so good, it’s basically oatmeal (if oatmeal and dessert had a baby). Presenting vegan CARMELITA BARS! Normally, I would have used Hu Kitchen chocolate gems, but they weren’t available so I chopped up their salty bars, which is […]
Vegan Carmelita Bars Read More »
Loving this take on grilled cheese! This is my new go-to when I’m not in the mood for avocado toast (okay, I’m ALWAYS in the mood for avocado toast, but my avocados aren’t ripe yet). Toast bread of choice – I like Alvarado Street Bakery California bread. Smear with Gotham Greens vegan pesto. Top with Miyokos Creamery cheddar slices.
Vegan Grilled Cheese + Tomato Read More »
Our silicone donut pans finally arrived so naturally, we had to test them out! These were a huge hit, made obvious when 7 out of the 10 donuts we made were gone day one. I made the same glaze as the Mexican chocolate cake and sprinkled my favorite Vesta Chocolate cacao nibs on top. 1 2/3 cup Bob’s Red
Food has this incredible power to transport us back to a person, place or memory. This week, making pretzels, I initially felt sad because I felt so much loss. I have been fortunate to travel to Germany on many occasions, and being that I love bread and salt, the Bavarian pretzels were always a highlight
Homemade Bavarian Pretzel Read More »
Here’s a twist on the usual pizza that’s super simple and delicious! Engine 2 pizza crust with sweet potato purée as the “sauce”, caramelized onions and mushrooms as the toppings, and a sprinkle of chopped sage and some Maldon salt. If you have nutritional yeast, go for it! Follow the Engine 2 pizza crust instructions for heating
Sweet Potato Pizza With Mushrooms, Onion and Sage Read More »
