I can always tell when the weather starts to cool down because I start craving warm, hearty meals. One of my favorites is chili. It’s simple, delicious and nearly impossible to ruin. Plus, you can change the entire dish depending on the types of ingredients you have on hand. I especially crave this easy meal the closer we get to Halloween. Growing up, before we’d head out Trick-or-Treating, we’d fill up with a big bowl of chili.
I think the best thing about this recipe is that it presents as well as it tastes. Before you take the first creamy bite, your mouth is watering at the simple, beautiful sight. Luckily, this recipe is also super simple! I've named it almond milk pudding because that's what I had in the fridge, but you could use any non-dairy milk for this vegan dessert.
The ingredients are simple:
Although it’s in the title I promise there are no eggs in this recipe and it’s 100% vegan. I merely wanted you to have a better understanding for what we’re actually making. So let’s get started with the vegan mayo and dressing that gives this recipe its creamy texture.
You may have seen the picture I posted on Instagram or Twitter of our roasted veggies dinner so I decided to share the super simple, flavorful recipe. This week we've been trying to go low/no sodium which makes this a great recipe because there is no salt or oil, yet it's still full of flavor. For this recipe you'll need:
Last week we branched out and tried a bunch of new recipes, one being Mediterranean sweet potatoes. Neither one of us was a huge sweet potato fan, but we've been trying to incorporate more into our diet because they're so good for you. Well, I found a recipe from the Minimalist Baker blog that I modified slightly and it actually worked out great. The original recipe called for roasted chickpeas, butt we ran out earlier in the week so I subbed quinoa in their place. This added a great contrasting texture and was way more filling.
However, the garlic herb sauce totally stole the show for me! It's so delicious, I saved some leftover sauce and used it as a dressing on my salad the next day.
So this week we decided to make some spicy chickpea wraps topped with mushrooms and mixed greens. I saw the recipe on YouTube by Richard of Vegan Gains. It's a little different but It actually turned out to be really tasty and easy to make and I thought it would be a great recipe to share. These are a great option for a mid day snack, lunch, dinner, party or whatever. Best of all was the total time it took to make was 10 minutes. So if you're scanning the cupboards for something to eat but want more than just the can of chickpeas give this a try.
I found this recipe on Pinterest for homemade granola that you make in a single pot. This is great because I hate dishes, plus this tastes waaaayyy better than the kind of granola you bake. Although you could spread the end product on a baking sheet and toast it up a bit if you like it crunchier.
So this recipe is one pot, super easy and you probably have most of the ingredients at home. Here's the original recipe, but I tweaked it slightly for our tastes.
So in tribute and celebration of Cinco de Mayo Katie decided to make her amazing enchilada lasagna which is truly out of this world. This is a dish so amazing that you’ll definitely make it a family favorite. The best part about it is it's cruelty free, gluten free, full of taste and easy to make.
Happy Easter! As promised here is a delicious dessert recipe I'm making for my family's Easter dinner. It has been approved by vegans and non-vegans alike and it's also a raw dessert. Before launching into the details, here is a picture before it's been taken out of the spring-form pan.