A vegan food and lifestyle blog, cookbook, and cooking show! Featuring easy, delicious, and healthy vegan recipes.
I was blind, but now I see. Sourdough pizza is one of the most perfect foods. To make it at home, you don’t need a bunch of fancy tools or ingredients. All it takes is a few basic ingredients and lots of patience. As a new convert to the church of DIY sourdough, I can tell you that it’s worth the wait to achieve a flavorful, chewy, and airy crust at home.
This matcha sticky buns recipe is sponsored by Lodge. They recently launched their new cast iron bakeware line and I’m here for it. I usually use my well-loved Lodge cast iron skillet to bake cinnamon rolls, but now I’m using the new Lodge cast iron Casserole Pan. This new bakeware line is everything you love about your cast iron skillet, but made for baking anything your heart desires.
Even living in Los Angeles where the weather is almost always pleasant, my heart still yearns for just a little more summer. I think what I love most about summer in LA is that it’s watermelon and peach season. All season we gorge ourselves on the sweetest fruits straight from the farmer’s market, and I’m sad to see that go.
This Caribbean-inspired Vegan Bento Box Meal Prep is my best meal plan yet! It’s perfect for any time of year, totally delicious, easy to make, freezable, and includes a sweet treat!
It’s this vegan Instant Pot Mexican Rice for me.
Tender, fluffy, and so tasty. Mexican rice is so wonderful because it’s a simple-to-make dish that can elevate whatever it’s served with. Most often I serve it with simple home-cooked black beans or grilled tofu and vegetables. But sometimes, I just eat it as a snack as is. However you enjoy it, this vegan Instant Pot Mexican rice is the truth.
As summer turns to fall I’m craving heavier meals. They’ve still got to be healthy and vegan, but maybe a little higher in complex carbohydrates 😉 This vegan mushroom jambalaya fits the bill every time! Jambalaya is a delicious Creole and Cajun rice-based dish. It’s made a million and one ways, depending on the cook, but the base is always rice.
