Almost Vegan Peanut Butter Ice Cream — this dairy-free peanut butter ice cream is rich, creamy, scoopable right from the freezer and just three ingredients that you probably already have on hand. It’s the thing non-dairy ice cream recipe dreams are made of. It’s the night before the Presidential Election Of All Presidential Elections. The health of our nation, in so many more ways than one, is on the line in a big way, and I am craving a respite from all the questions that never should have been raised over the past four years. Science? No, friends. Science. Equality? … Read More
No-Bake Spice Cake Pumpkin Truffles
No-Bake Spice Cake Pumpkin Truffles — These festive pumpkin spice truffles couldn’t be simpler. Pairing tender Signature SELECT Seasons Pumpkin Spice Madelines with Open Nature Buttercream Frosting Mix, white or dark chocolate and optionally spooky features, these Halloween truffles are the perfect bite (and simple enough for kiddos to help with, too!). This post has been sponsored by Safeway. All thoughts and opinions are my own. I think it goes without saying that this Halloween is going to look a little (ok, a lot) different than years’ past. And since this is the first year Lana is old enough to … Read More
Vegan Taco Salad Bowls with Tempeh Walnut Taco Meat
Vegan Taco Salad Bowls with Tempeh Walnut Taco Meat — mild, nutty tempeh marries toasty walnuts and classic taco seasonings in these simple, satisfying plant-based salad bowls that deliver loads of nostalgic flavor. Heya folks! Quickie post today. But man — what a summer, eh? I feel like everything and nothing is happening all at once. Truly, there have been some serious highs (10 years married!!), some serious lows — and some serious…consideration for how I can be a more educated, informed and responsible human being. Fortunately, amidst homeschooling, soul searching — and, oh yeah, avoiding a global pandemic like … Read More
Grilled Tofu Kebabs with Blueberry Chutney (Vegan)
Grilled Tofu Kebabs with Blueberry Chutney — a simple, grilled plant-based meal with a tangy, fruity chutney and bright herbs. Well hey, guys! Been a while, but I’m sharing these Grilled Tofu Kebabs with Blueberry Chutney over on Nosh & Nourish today, and I wanted to give you a bit of a sneak peek here first. I’m gonna be real with you for a moment: when Kelly approached me with the idea for a recipe that would marry blueberries + tofu, well — I was totally on team sweet. Visions of blueberry smoothies and vegan panna cotta and tofu mousse … Read More
Pink Mini Vegan Donut Muffins
Pink Mini Vegan Donut Muffins — perfectly bite-sized, naturally-colored pink muffins that come together quickly in one bowl and happen to taste exactly like homemade cake donut holes. Hey hey, lovelies. Today I’m over on Nosh & Nourish sharing a recipe that I am so beyond excited about — one, because they’re stinkin’ cute, and two, because they’re extraordinarily easy and so. freaking. good. Obviously, the world’s a bit…different, let’s say, than the last time I popped into this space to talk about these Pan Fried Singapore Rice Noodles (which we’ve still been making almost weekly since the quarantine — … Read More