Cookies don't always have to be sweet and a dessert. You can have a delicious cookie for breakfast too! These cookies are gluten free, low in sugar and flavored with the natural tastes of fresh lemon zest and raspberry! These cookies are very firm, making it a perfect addition to dip into your morning coffee … Continue reading Lemon Raspberry Breakfast Cookies – Vegan and Gluten Free!
Cauliflower rice is a popular staple in my house. First, I'm not a huge fan of regular rice. I grew up eating it almost every day and I just don't care for it. When I discovered quinoa, I was overjoyed that there was a rice alternative. Then when cauliflower rice came around, that was even better. … Continue reading Cauliflower Rice with Collard Greens and Shitake Noodles
Potatoes are one of my favorite things to eat! Hashbrowns, fried, mashed, boiled, roasted...any way you cook potatoes they come out awesome. I don't use potatoes too much in my recipes, but when I do it's going to be something fabulous like this, a stuffed potato pancake! This recipe can be vegan, vegetarian or carnivorous, … Continue reading Stuffed Potato Pancakes – Vegan, Vegetarian or Carnivorous!
If anyone tells you that mulled wine, hot wine, or spiced wine is for the holidays only, just ignore them and walk away. We are deep into winter in the Northern Hemisphere, with some of the coldest wind chills recorded in history! Now more than ever is the best time to enjoy hot mulled wine … Continue reading Mulled Wine
Yes, another quinoa recipe. I just can't get enough of this delicious food! It's gluten-free, a complete protein, and contains fiber, magnesium, folate, zinc... the list goes on and on! I especially like quinoa for its versatility. You can make it into a sweet or savory dish, depending on your preference. It tastes great as … Continue reading Quinoa Salad with Arugula and Persian Cucumbers
I have to thank my recent Israel trip as an inspiration for this recipe. In Tel Aviv for lunch one day, I was served an appetizer of toast with tahini, cauliflower and roasted red pepper. I thought it was amazing, and such a creative idea. Never once had I seen this combo in any restaurant … Continue reading Roasted Cauliflower and Tahini Toast
This meal was created by complete accident. By complete accident, I initially attempted making a cauliflower soup but didn't like it the outcome. Of course, I wasn't going to throw it away, so I kept the mixture in the fridge overnight to see if I could come up with a better use for it the … Continue reading Creamy, “Cheezy” Mushroom Pasta
Ever since creating my vegan version of Venezuelan Pabellon, I've really been enjoying the simple taste of arepas. Made simply with corn flour and water, these toasted breads are so versatile, with the ability to be in both sweet and savory dishes. These arepas and refried beans were inspired by my vegetarian recipe of Nicaraguan … Continue reading Arepas with Refried Beans and Guacamole
Kidney beans are one of the healthiest beans you can eat. Eating just one serving of kidney beans will provide you with 20% of the nutrients your body requires for iron, folate, fiber, protein, magnesium and vitamin B1. Unlike other versatile beans like garbanzo and white beans, kideny beans are not the tastiest or creamiest … Continue reading Kidney Bean Tacos
Arugula is a green with a very strong taste, both initial and after. Because of this, it's best used in salads, bowls and wraps rather than smoothies, mainly because of it's overpowering flavor. This quinoa salad makes the perfect combination for the arugula salad. The quinoa has it's own flavor combination with the onion and … Continue reading Tri Color Quinoa and Arugula Avocado Salad