Who doesn’t love muffins? What if I told you you can make this recipe and feel GOOD while you’re eating them knowing they are healthy and full of good ingredients?? These are the BEST vegan muffins I have EVER made and they even won a recipe contest at Garden of Life, which is my most favorite supplement company; from vitamins to vegan protein powder packed full of plant-based goodness. They make amazing products and I recommend you check them out.
- It’s Fall and that means I feel like making soup every week!!! So…I might just do that 🙂
- Behold…week 1 of soup season:
I have posted a split pea soup recipe before but it used bacon and butter so I wanted to tweak it to be even more delicious while following a plant-based approach. The result is DELICIOUS!! I use my immersion blender to help give the soup a “creamy” texture and the flavors are so simple but so, so tasty…especially with a big chunk of crusty bread to dip into it!
I love savory things for breakfast. Sometimes I really miss a big pile of scrambled eggs and veggies…so what do I do? Toast with avocado is great. Oatmeal and smoothies are good, also. But what if I want something…more special?
Enter: The chickpea (garbanzo bean) flour “omelet”
This beauty is packed full of veggies and fiber and protein(17g!!) that will keep you full and happy for hours!!
I LOVE pizza. Seriously. Daniel & I could eat it every single day of our lives!!!! Noted, we try really hard not to!!! But this crust makes it even harder because it is SO delicious. It gets wonderfully crisp on the outside, has such a good flavor and holds up very nicely to LOTS of toppings!!! (see above and below!)
Enough chit-chat. Just make this crust because I know you will LOVE it. Even if you aren’t vegan…you’ll STILL love it!!! Best crust I have EVER made at home, hands down, vegan or otherwise!!!
TOPPINGS IDEA #1:
Soyrizo, red onion, spinach, tomato, black olives, crimini mushrooms.
When almost finished baking brush crust with melted vegan butter & garlic powder.
After baking add avocado.
To be honest, I wasn’t sure how this was going to turn out! Haha. BUT, it is AMAZING!!!!!! It has a very light and slightly chewy texture with great flavor and it holds up perfectly for sandwiches and is WONDERFUL for toast!!!
Ok….This stuff is PHENOMENAL!!!!! I love recipes like this because it makes it so simple to not miss the “real” thing. This dip is creamy, velvety, cheesy and you’d never guess that the main ingredient is eggplant. Yup. EGGPLANT! This also means that there are only about 55 calories per serving. Now that is a dip I’ll really enjoy eating!!! It also reheats really well so you can keep the leftovers in the fridge for several days 🙂
I absolutely love 1 or 2 of these for a quick breakfast or snack 🙂 They are great warmed up with a little butter (I use vegan Earth Balance). YUM!!! They are FULL of yummy ingredients (from veggies to fresh fruit to dried fruit to nuts) and you can be completely creative with what nuts and dried fruits you use. Just use what you have in your pantry and they will be delicious. The options are endless 🙂
I always get a little nervous baking yeast breads…I don’t necessarily know why, but I always have! After my first go at these Vegan Burger Buns, though I don’t think I’ll feel intimidated anymore. They were AMAZING. and actually quite simple to make. There is some prep time involved, of course, but the time waiting for these to rise is WELL WORTH IT!!! They came out light & fluffy and had amazing flavor 🙂
This sauce is so easy, creamy, flavorful, and just plain delicious!! I enjoyed it with some delicious pasta (ingredients to come at the end of post) but this would be amazing on broccoli or cauliflower, as a dip, and, and, and. It is just simple & amazing.
This is Vegan. This is even Raw. Mainly, this is fast, simple, and DELICIOUS. The man of the house even requested a 2nd helping he loved it so much!!