This dish is one I make for the family at least twice a month – they love it (hence the name). The creamy red sauce is yummy without being overly fattening, and I love all the chunky mushrooms and lots of fresh basil. Hope your family likes it as much as mine!
Farmer’s market had incredible organic strawberries, and it’s Sunday. Seems obvious to me that pancakes should be created and consumed. And so it was.
These delicious morsels are a cross between fudge and a brownie, hence the name Fudgy Brownies. They are so rich and sinful tasting, it’s amazing they are low-fat, contain very little flour, no refined sugar, and BLACK BEANS. That’s right, black beans. A whole can. I know it’s weird, just work with me. And be sure not to tell anybody until AFTER they tell you how awesome the brownies taste. 🙂
I love this hearty soup! Easy to make, and so satisfying. Give it a try!! 
I know Thanksgiving has come and gone, and I’m sorry for not getting this recipe up before then, but hopefully some of you are looking for just the right vegan pumpkin pie recipe for the Christmas holiday. 
I’ve been “scolded” by readers in the past for not having a pumpkin pie recipe on my blog. Oops. I’ve been making vegan pumpkin pies for years but have never been 100% satisfied with them. Flavor is always yummy – pretty hard to screw that up, but the texture is where I felt improvement could be made and until I made it, I didn’t want to share a recipe. Vegan pumpkin pies, or those not using sweetened condensed milk, often come out too soft for my liking. I like a firm pumpkin pie and this pie fits the bill. In fact, it’s so firm that you don’t need crust at all! You can bake it directly in a pie plate! So, if you like a gooey, mushy pumpkin pie, don’t make this one! I also ADORE non-dairy, eggless eggnog (i.e. soy nog), and have combined the yummy pumpkin with it in this pie.
For Thanksgiving this year, I created a gingerbread crust for this pie at the request of my daughter. The crust was yummy, however, combined with this already spiced pie, it was a bit overpowering. My suggestion for this pie filling is to use it with a mild flavored crust. You can buy a pre-made plain wheat crust, or make your own, of course. I really despise working with dough – makes me anxious – which is partly why I was happy to create a crust made from oats, dates, walnuts, etc. Fatfreevegan.com has a yummy Oatmeal Cookie Crust that would work well too.
Also, if you don’t like eggnog, feel free to substitute any other type of nondairy milk.
Delectable was the word used by my sister to describe her feelings on this soup, so I figured I’d call it just that – Delectable Mushroom Soup. Much more fun than plain old Mushroom Soup. And honestly people, not to toot my own horn or anything but it really is delectable. I got lucky with this one, for sure. I had a ton of cremini and chanterelle mushrooms (thanks to Costco) and realized I’d never made a creamy mushroom soup before, and it sounded really good to me. I was hopeful the recipe would work out so I made copious notes as I went along. So glad I did. The best part? It’s EASY to make!
This soup is rich and creamy but not overly fattening. I used only 1/3 cup raw cashews which adds fat of course, but not too much. The items I used for garnish are optional and do add a small amount of fat. I grated a very small amount of Miyoko’s killer Smoked Farmhouse “cheese”, and a few drops of truffle oil on top of the fresh chives. Deliciously delectable. 🙂
I’ve said it many times – I. Love. Pumpkin. All things pumpkin, whether it be savory or sweet. I especially love the spices that are associated with pumpkin flavor – cinnamon, nutmeg, cloves, ginger, allspice, etc. These delicious bars have them all. The bars are substantial and very moist (hence the name Gooey Pumpkin Bars). I only used rolled oats so no need for flour here. The only sugar in the batter is 1/3 cup and I used Sucanat which is minimally processed. The chocolate chips add sugar, of course, and are optional (but, um, why would you leave them out?). Seriously, you may opt to leave them out if you plan on eating these for breakfast, or leave them in for more of a dessert item. For gluten-free bars be sure to use certified gluten-free oats.
Honestly, I don’t know anybody who doesn’t l like hummus. I’m sure they exist but I’ve never met them. Such a simple thing – chickpeas and a handful of ingredients, whirled through a blender. And so many ways to eat it: with raw veggies, crackers, chips, on a sandwich or wrap, thinned out as gravy to top greens or grains…so many possibilities. There are also many flavors of hummus, and this one is really delicious. I love anything with a smoky flavor and the smoked paprika does a great job here, but the lime really makes this hummus come to life. I used about 2.5 TBS of lime juice and it’s pretty limey….use more or less depending on your tastes. Same with the cayenne. 1/8 tsp is quite mild. Now go make some hummus. 🙂
Every day for breakfast I have a smoothie filled with all sorts of nutritional goodness from greens, berries, banana, homemade almond milk and flax seeds. Some days though, I want something different and I will make oatmeal topped with banana, grated apple, cinnamon, a few walnuts, some almond milk and a touch of maple syrup. Kinda hard to eat a bowl of oatmeal on the run or if you’re in a hurry though, and impossible to eat out of your hand (not that I’ve tried). So, I set out to make a super healthy muffin that would be like a bowl of oatmeal disguised as a muffin. These muffins have the same ingredients as my hearty bowl of oatmeal with delicious toppings. They are dense, hearty and satisfying and best of all – easy to make!
Notes:
* You need a 6-cup muffin tin for this recipe as it makes larger muffins than the 12-muffin pans. You can purchase here:Jumbo Muffin Tin. You could use a regular 12-muffin tin and make smaller muffins – just cook them for less time, 30-35 minutes.
* If your bananas are super ripe you can omit the maple syrup as the ripe bananas will add just enough sweetness.
This rice dish was something I was able to throw together one night, using items I had on hand. Love it when that happens.
The tofu I used was a packaged, Thai marinated flavor. Feel free to use any flavor you like, or bake your own. I was on a mission to make this dish as quick as possible so I used the pre-baked kind. Nice and easy.
Also, in the spirit of ease and convenience, I used the frozen brown rice you can find at almost any grocery store these days, including Costco. I separately microwaved 2 bags, and spread the warmed rice out on a large plate in a thin layer to cool. This is important as the rice can get gooey and clumpy when added to the pan with the other ingredients if not cooled, and the grains somewhat separated.
Make sure to have, as they say in cooking school, your ‘mise en place’ ready (i.e. everything prepared and measured, ready to throw in the pan) as this dish is completed rather quickly. I served steamed Chinese broccoli alongside this dish. 🙂