This dairy-free cheesecake will make you want to cry happy tears.Read More
Blend half a can of pumpkin, 1 banana, 1 tbsp coconut oil, 1/4 cup coconut milk, tsp vanilla extract, tbsp cinnamon, 1/2 tsp nutmeg and tbsp maple syrup.
Add mixture to a bowl and sift in 1/2 cup of GF flour. Mix. Once blended add almonds for an optional crunch.
Cook on skillet in coco oil in medium heat.
TIP! They take longer to cook than regular pancakes, so make mini pancakes.
- 1/2 can pumpkin
- 1 banana
- almonds (optional)
- 1tbs coconut oil
- 1/2 cup Bob's Red Mill GF flour
- 1/4 cup coconut milk
- 1tbsp cinnamon
- 1tsp vanilla extract
- 1tbsp maple syrup to sweeten (optional)
With Fall right around the corner, you're going to want this recipe on hand! This vegan Easy One Pot Lentil Stew is so versatile and delicious, and will feed a LOT of people - or just you for a long time :)Read More
Individual portobello lasagnas are the cutest little meals to make for a group. People think you worked SO hard to make them and they are so delicious you don't even miss the noodles. If you're looking for an easy, satisfying and pretty dinner, try making these lasagnas.Read More
For this chocolate pie we adapted a recipe from The Minimalist Baker, but added our own twist by throwing together a homemade pie crust. You are welcome to use a store-bought crust, but the homemade crust is SO delicious, and you probably have all the ingredients anyway. Might as well try it!Read More
1 frozen banana
2 coconut milk ice cubes (freezing coconut milk into cubes helps thicken smoothies & ice creams!)
1 tsp vanilla
enough dairy free milk until blender will blend.
Top with local blueberries, bee pollen, chia, chopped almonds, and drizzle with raw honey.**
** Of course honey is not vegan but the bowl can easily be made vegan by substituting agave nectar and removing the bee pollen. I used honey in particular today because this bowl was for my bro - he has a sore throat and raw honey has antiviral and antibacterial properties!
Pan Seared Hearts of Palm "Scallops"
(This isn't technically a recipe, but it's SO easy it doesn't even need one.)
We served these over zoodles & pesto, but you could pair with a cauliflower mash or roasted veggies. Or regular noodles! But we were trying to be super healthy.
All you do is heat up some cooking oil (we use coconut of course!) while draining the hearts of palm (HOP) on a paper towel to get out excess water. Season the HOP with salt, pepper & cayenne and place seasoned side down in hot oil. Now season the other side. Sear until lightly browned and then flip!
Throw in some garlic and a splash of white wine and voila! Fancy pants veggie scallops.
We love Sundays because they are such a great day to COOK! We have all the time in the world to put together something really delicious, like this Teriyaki "Chicken" with Skillet Potatoes.Read More
You really can't beat this dinner we made tonight. I'm honestly surprised I was able to stop eating long enough to take a photo, but I'm glad I did because isn't it glorious? The crust is dairy-free, and made with polenta! Genius!Read More