Spiced Apple Cranberry Muffins

This is the first time I’ve made this recipe, and I was surprised at how light and fluffy the muffins turned out. If you’ve every tried making a gluten-free, vegan baked goods, then you know the struggle that can be. This recipe, however, is a winner. I’m still playing with the flavor a bit –…

Holy Basil Wellness Tea

Have you heard of Tulsi before? Until just a year or so back, I hadn’t either. Turns out, it’s some pretty neat stuff. It looks like tea leaves, and comes in little bags on small strings, just like most other tea companies package their products. Except, it has a secret. It’s not tea. It’s basil….

4 Bean Vegan Chili with Avocado Crema

Back before I became vegan, I used to load up my chili with shredded cheese or sour cream. There was just something about combining that hearty, spicy flavor with something cool, smooth, and distinctly dairy in flavor. Now that I don’t use any animal products, I’ve been looking for a new way to top my…

Smoky Split Pea with Portobello Mushrooms

The last few days of Winter are dragging by. The forecast for the next 10 days is finally showing a few sunny days, though it still won’t be warm yet. And by warm, I mean above 70 degrees. Soon it will be too warm for soup, so I made a large batch today. It probably…

Vegan Pizza

As I have stated in prior posts, my wife and I purchase very little pre-made foods. Two of the exceptions to that rule are; Daiya cheese, and Trader Joe’s gluten-free pizza crusts. The crusts come in three different styles, including the one pictured below. Though we can make our own gluten-free crusts, it’s just easier…

Avocado Toast

If you haven’t tried avocado toast yet, have you even really lived? Okay, so maybe avocadoes aren’t available where you live, or maybe you’re allergic to them. But outside of those two items – you need to try it. Seriously. Here’s the basic recipe. Feel free to add other ingredients to enhance the flavor to…

Stir-Fried Quinoa with Mixed Vegetables

Have you ever been working on something and lose track of time? That’s what happened the day I created this. I went way past my usual lunch break, so by the time I got into the kitchen, I was hangry. Took a quick peak in the fridge and pantry and didn’t see anything that clicked…

Banana Pancakes

Every weekend, usually on both Saturday and Sunday, either my wife or I make these. They are our go-to breakfast for those lazy mornings when we having nothing more to do than let the dogs out. These can also be made without the banana, or with different type of fruit. We’ve made cinnamon apple, mango,…

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…