Cranberry, Mango, Apricot Cheesecake

Cashews are by far one of the most versatile foods in the vegan kitchen. They are used in so many of the recipes that my wife and I use. They are the base for our vegan parmesan cheese, we use them to make salad dressings, we use them to make cream sauces, and today I…

Mexican Stuffed Peppers

What do you do when it’s Taco Tuesday and you have no shells? Improvise! These Mexican inspired stuffed peppers have all of the flavors you would expect in a taco or burrito, but without the extra carbs, and with a long list of health benefits you will never find in a tortilla. Click here for…

Golden Milk

Golden Milk, otherwise known as Tumeric Milk is a delicious way to increase your health and well-being, all while enjoying a comforting, relaxing, and delicious coffee or tea latte. Click Here for a report on the health benefits you will experience by adding more turmeric to your diet. Here’s how I made it. Ingredients: 1…

Spaghetti Squash Pasta

Looking for an easy way to eat healthier, but not sure where to start? One of the first vegetarian meals my wife and I introduced into our lives, long before we made the decision to be vegan, was Spaghetti Squash Pasta. Here’s a few of the nutritional differences to give you an idea of just…

Frozen Chocolate Covered Bananas

Candy was one of the things I missed first after switching to the vegan, gluten-free, processed-sugar-free lifestyle. And, to be honest, I might have cheated once or twice. Like on Halloween, for example. And on Christmas. But, no more! I have found a way to make my own candy! It is not only vegan, gluten-free,…

Mediterranean Pasta Bake

Okay, let me be honest for a moment. This isn’t technically the right recipe for a Mediterranean Pasta dish. I’m missing some of the elements, and I might have used one or two that don’t belong. But it’s the closest style of pasta I know that uses most of this stuff, so play along. Plus,…

Split Pea Soup

We almost always have a mason jar or two filled with dried split peas in our house. It’s a very easy recipe to make, and it’s so good on those cold, windy days. It’s a hearty little bowl that’s chock-full of vitamins and protein. Here’s how I made it. Ingredients: 2 cups dried split peas,…

Chana Masala with Butternut Squash

What do you do when you really want a certain recipe, but you don’t have the ingredients? Well, if you are anything like me a few years back, you just move on and make something else. Or you complain to your wife and hope she makes something even better. This recipe came out of my…

Vegan Sushi

I love sushi. Like, seriously love it. I could eat sushi two to three times a week and still wouldn’t get bored. The only thing is, as a vegan, there aren’t as many options for what goes inside the rolls. Carrots, cucumbers, bell peppers, and avocado are great, but they can be, well, boring after…

VGF Buckwheat Waffles

One of the greatest things about waffles is how many different ways you can make them. Literally, there must be dozens of variations, and that’s before you start to add in the ways to top them. This is the recipe my wife and I typically make, because we like the flavor the buckwheat flour adds,…