Vegan Edamame Chickpea Salad with Avocado Lime Dressing: A flavor-packed, nutrient-rich recipe!
Inspired by a local restaurant appetizer, this rich, decadent Vegan Mushroom Crostini is to die for! Watch how-to video to prepare this dish.
So, about today’s recipe. When we were in California last fall, we had lunch at a place in Sausalito called The Trident. I had their Kale & Quinoa Salad minus the cheese and it was amazing. I was craving it when we got back, so I attempted my own version.
Since then I’ve made it several times and it has evolved into one of my favorites. I’ve made it for others as well, and the reviews are always great. So, grab some kale, let’s get started.
I wonder if other countries get carried away with national flag-themed food the way we do in the U.S. Do a search for “Fourth of July desserts” on Pinterest and you’ll get a smorgasbord of inventive red, white and blue creations. I’m gonna take a wild guess and assume we do this better than anyone else.
Because we are obnoxious Americans. We are loud and proud. We love our flag. And we love food. So what’s better than food that resembles our flag? (The answer is a lot of things are better than that, but let’s go with it for today.)
The raspberries and blueberries on this Coconut Lemon Tart are a subtle nod to Old Glory. A simple, understated reflection of our national colors that doesn’t require layering vanilla ice cream, raspberry sorbet and blue cake. Ain’t nobody got time for that.
A light, refreshing twist on potato salad with asparagus, red peppers and a spicy jalapeño dressing. Vegan, gluten-free.
I feel so terrible for neglecting my little blog! But I don’t feel bad for soaking up every last bit of our short summer season here in Michigan. It’s a beautiful time of year (my …
A few weeks ago, I had the grand idea of inventing a key lime coconut popsicle recipe for Cinco de Mayo. Unfortunately, it didn’t turn out so well. I must have used too much key …
Welcome potluck guests! Have you had to change your shirt from all the drool yet? Today I am participating in the Virtual Vegan Potluck, which is basically a string of 100+ blogs all linked together …
Sometimes I get in a rut with salads and then I get sick of them. I need to change up the ingredients more often. Throw in a more fruity version like this one once in …
Hubs gets home from work, walks in the door. I’m in the kitchen, which is a disaster zone and I am very irritated… Hubs: What’s wrong?Me: Oh I just wasted all this time making this …
I’m kind of embarrassed to admit that this was my first time trying persimmon. I was getting stuck in a smoothie rut and needed to change it up. So I bought four persimmons and they’ve …
Today is day #14 of my 28-day detox. Halfway there and going strong. I am learning so much, even growing my own sprouts! And I bought my very first ginger root. I had no idea …
I know, I know… ANOTHER recipe with pumpkin. Enough already! I hear ya. BUT, I had to use up my leftover canned pumpkin from the Pumpkin Spice Turnovers (which you must try, btw). So, I …
Smoothies are my new BFF. Well, not really. But we do spend a lot of time together. I have one just about every morning. I use any combination of fresh/frozen fruits/veggies I have on hand. …