Vegan Food Blog
“Jesus said to them, ‘Come and have breakfast.’ None of the disciples dared ask him, ‘Who are you?’ They knew it was the Lord.” -John 21:12 Even after the resurrection, Jesus still knew of the importance of the first meal of the day. Obviously, this passage points to much more than that, but we’ll start… Continue reading Breakfast
This recipe was a complete experiment, but it ended up being one of the best salads I’ve ever made! Inspiration for the dressing came from Megan Elizabeth, and the salad I formulated around that dressing. It turned out better than I could ever imagine! Ingredients Maple Mustard Dressing 1 Tbsp. almond butter 2 tsp. maple… Continue reading Maple Mustard Salad with Strawberry Balsamic Glaze
This recipe, oddly enough, was inspired by a Lara Bar. It is quite delicious, and I highly recommend this one. Let me know what y’all think! Ingredients 2 cups frozen blueberries 4 frozen bananas ½ cup chia seeds soaked in water 1 Tbsp. cashew butter 1-2 Tbsp. cashews, chopped Fresh blueberries, whole or halved for… Continue reading Blueberry Cashew Smoothie Bowl
I know that leftovers aren’t the most glamorous foods to eat, especially if you eat the same meal over and over. This is a wonderful opportunity to get creative in the kitchen! I was all out of brown rice, and I needed to cook some potatoes before they went bad, so then the leftover curry… Continue reading Leftover Curry Poutine
“Once when Jacob was cooking some stew, Esau came in from the open country, famished. He said to Jacob, ‘Quick, let me have some of that red stew! I’m famished!’ […] But Jacob said, ‘Swear to me first.’ So he swore an oath to him, selling his birthright to Jacob. Then Jacob gave Esau some… Continue reading Red Lentil Curry
There is nothing quite like summer than fresh strawberries and soft-serve ice cream. Paired with almonds, this is one of the best ways to start the day. Who doesn’t like ice cream for breakfast? Ingredients 2 cups frozen strawberries 4 frozen bananas 1 cup plant milk (optional) 1-2 Tbsp. almond butter 1-2 Tbsp. almonds, chopped… Continue reading Strawberry Almond Smoothie Bowl
This recipe was accidental because I needed to use up some mushrooms I sautéed for a cooking class, and I figured a pizza couldn’t hurt! The crust was adapted from a recipe by Megan Elizabeth that I saw a while back, and the toppings are what I had in the fridge at the time. Let… Continue reading Sweet Potato Pizza
This recipe is inspired by the falafel recipe on forksoverknives.com, which is phenomenal. My version was born from having particular leftovers and missing certain ingredients in that recipe. It turned out great, thankfully! Definitely go and check out the original, though. Ingredients Patty 2 cans of garbanzo beans or 2 cups cooked chickpeas 3 cloves… Continue reading Falafel Burger
Y’all, chocolate and peanut butter is so last season. It’s all about the tahini now (just kidding pb+c forever). In all seriousness, this recipe is quite good for chocolate lovers that want a twist on their favorite dessert. Tahini, or crushed sesame seeds, offers a completely different flavor and nutrient profile to peanut butter, so… Continue reading Chocolate Tahini Smoothie Bowl
After a long day of work, I like dinner to be easy. This is one way to use up leftover potato filling or vegetables with little prep work and lots of flavor! Feel free to sub out any ingredients in the recipe (as with every recipe) to make it your own! You can also add… Continue reading Sweet Potato Tostadas
