Look. No. Further. These pancakes are comforting, hearty, and warming. Taking only 30 minutes to make, start to finish, they are perfect for a lazy morning breakfast – or a 1 pm brunch if we’re being real! Full of nutty almond goodness, topped with vegan butter and real maple syrup (leave Aunt Jemima on the […]Read more "Almond Spice Pancakes (Vegan & Gluten Free)"
The best recipes start with this thought, “what the f**k am I going to do with this?” That, my friends, is how this recipe came about when the only items that caught my attention were a butternut squash, curry powder, coconut milk, and a bag of cornmeal I got on a whim one evening in […]Read more "Curried Butternut Squash Polenta with Brussels"
Throw two popular trends together and this is what you get. In actuality, this recipe emerged out of necessity. See, if you’ve viewed some of my other recipes, you know that I’m a firm supporter of aquafaba – the liquid from a can of chickpeas. Although, when you continuously use aquafaba, those chickpeas start to […]Read more "Garlic Sriracha Hummus"
Nut butter and bread walk into a bar… Oh no. I can’t complete this joke. It’s just incomplete! Something is missing from the formula, what could it be? Man, my thoughts are in a jam. Wait a second, that’s it! Jam! This jam highlights the fruit (strawberries, in this case), takes about 10 minutes to […]Read more "Sweet Strawberry Jam"
That’s right friends. Vegan. Omelette. How? Who? What? Don’t worry, all your questions will be answered in due time… and what better time than right now?! NONE. Let’s continue, shall we? After making Kim, who still eats eggs, a regular omelette the other day, curiosity got a hold of me. Why can’t I have eggs […]Read more "Vegan Tofu Omelette"