The Empowered Noodle Bowl with Thai Peanut Sauce is an easy, quick recipe that you can whip up in no time. In the book, there’s also a second (nut-free) dressing option (Orange-Maple Miso Dressing), which …
Was that you at the farmer’s market the other day? The one who was spellbound by nature’s bounty? The one who bought entirely too many cherries, peaches, plums, berries? I know, I know. They were …
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.
It’s pumpkin-everything season. Pumpkin Spice Latte. Pumpkin Pie. Pumpkin Soup. Pumpkin carving. Pumpkin candles. And my latest obsession, Pumpkin Cream Rooibos Tea. And here’s one more for ya—Pumpkin Pecan Cake. This is a have-a-friend-over-for-coffee kind of cake.
She’ll never guess it’s vegan and gluten-free. She’ll ask you for the recipe. You’ll top off her coffee (or pumpkin cream tea) and chat away.
The best way I can describe this dessert is a cross between carrot cake and coffee cake. It’s very moist and has a pumpkin seed-pecan crumb topping that steals the show. With about 300 calories and 17 grams of fat per serving, it’s definitely a TREAT. People too often assume vegan equals healthy.
Just because it’s vegan doesn’t mean you should have a second piece. A single piece is definitely worth the splurge, though.
I promise that this will be the only pumpkin recipe you see on 86 Lemons this season. One can only take so much pumpkin.
If you haven’t had your fill, then here are a few other vegan pumpkin recipes you might enjoy: Pumpkin Oatmeal Cookies, Pumpkin Pie Smoothie, Pumpkin Spice Turnovers, Harvest Vegetable Stew in Mini Pumpkins.
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 flavorful version of couscous made with walnuts, sautéed vegetables and topped with lemon-basil cream. Vegan, gluten-free.
A sweet, crunchy summer salad with avocado and macadamia nut-cherry crumble, topped off with a lemon-dijon dressing. Vegan, gluten-free.
A light, refreshing twist on potato salad with asparagus, red peppers and a spicy jalapeño dressing. Vegan, gluten-free.
A delicious, healthy twist on an American favorite – the classic Sloppy Joe. Raw slaw adds a perfect tang and crunch. Vegan, gluten-free.
This Apple Tart is SO GOOD! It has a 5-ingredient crust with a buttery, shortbread-like flavor and texture. The filling and glaze are equally simple and impressive. The end result is a beautiful, healthy dessert with a perfect balance of sweet and tart flavors. A crowd-pleaser that will quickly disappear long before you’ve had a chance to mention it’s vegan and gluten-free.
A flavorful White Bean Chili that is easy to prepare. Make it as spicy as you like. Vegan, gluten-free.
Hold onto your hats, folks. That’s right, I’m doing two cookbook giveaways in a row. I’m blowing your mind, I’m sure. In case you missed it, the first was Kathy Hester’s Vegan Slow Cooking for …
I’ve always loved fashion and buying new clothes, but I love it, even more, when I’m at a healthy weight. It’s been a slow journey, but ever since going vegan (February 2012), I’ve s-l-o-o-o-o-o-w-l-y been …
I know you’ve all just been hanging by a thread, waiting for my next post, right? No? Hmm. I didn’t think so. Well, in any case, my apologies for not posting sooner. It’s been a …
If I saw “Powerhouse Pesto Plate” on a menu, I would order it based on the awesome name alone. Leave it to Angela (author of one of my favorite blogs, Oh She Glows) to create …
Bust out your party hat and say HAPPY BIRTHDAY to 86 Lemons!!! Today marks the one year anniversary of my first blog post. It’s kind of fun to look back and see how far I’ve …
Over the weekend, I was talking to a friend who I hadn’t seen in a while. She was asking how the “vegan thing” was going and I was commenting on how much more energy I …
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 …
I kept seeing this recipe all over Pinterest. That ooey-gooey, melty chocolate photo finally got the best of me and I decided to see if these grain-free little devils tasted as good as they looked. …
Whew! Two big tasks (an Index page and business taxes) all in one day. So glad to have those two checked off my list. Thank you for the comments yesterday – it helps to know …
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 …