With a rich, mellow garlic flavor, black garlic makes a fantastic addition to hummus. It’s easy to make black garlic hummus in just a few minutes as a healthy snack or appetizer!
You’re probably wondering what black garlic is and why we’re using something that looks burnt in hummus. While this Wikipedia article can help with loads of details and a history of black garlic, I’ll give you a quick overview here. Black garlic is basically garlic that’s been heated over the course of several weeks so that it basically caramelizes. The cloves are soft and have a very mellow garlic flavor as opposed to the sharp flavor you find in fresh garlic. In terms of flavor, think of it as being one step beyond oven roasted garlic in terms of mellow-ness. (more…)
Pomegranates are a gorgeous winter fruit to enjoy in all sorts of recipes! One of my favorite easy breakfasts or snacks is this pomegranate vanilla chia seed pudding parfait.
I’ve always loved pomegranates. As a kid, I thought it was so much fun to open the fruit and pick out the seeds one by one. I use more efficient peeling methods now, but a bowl of colorful pomegranate seeds still makes me happy. Enjoying fruits and vegetables in their natural state (thanks mom!), I usually just enjoy fresh as a snack with some nuts. Pomegranate seeds are also great over oatmeal or yogurt. And that’s what inspired this recipe, which I enjoyed enough to share here! (more…)
Perfect for Christmas, Valentine’s Day, or really any time you need a treat, these soft frosted vegan red velvet cookies are delightful!
Late last January, I read about a challenge called “Veganuary” where one commits to a vegan lifestyle for the month of January. It’s touted as a good way to stick to healthier eating resolutions and try the vegan way of eating. I’m always up for a challenge, and decided to give it a try in February. Why not? I didn’t make the month – it’s incredibly challenging to eat as a soy-limiting vegan when no one else in the house is doing the same – but I did expand our repertoire a bit. I even convinced the Godfather he’ll eat tofu and like it on occasion. And he discovered exactly how many easy vegan meals I sneak into our diet without him even noticing… because vegetables. (more…)
Fresh cranberries and in-season pomegranates make a perfect pairing in this easy slow cooker pomegranate cranberry sauce recipe!
Last year, I really fell in love with fresh cranberries. I put cranberries on baked brie, in orange bars, scones, nothing was safe! In fact, our cranberry sauce last year was just an extra batch of the topping I made for the baked brie. But this year, when I picked up fresh cranberries, I wanted something different. Having just been lured into purchasing a small mountain of gorgeous ruby pomegranates, combining cranberries and pomegranates into a sauce only seemed natural. I’m glad to report that the results are delicious, and with the help of a slow cooker, easy! (more…)
My latest easy breakfast love, a chocolate cherry smoothie bowl! I love how adding toppings is a little bit art project, a little bit playing with your food, and totally acceptable!
Why has it taken so long for me to get into this smoothie bowl thing? I know you’ve seen them too, beautifully styled and posted on Instagram around breakfast time, and you’ve thought “That is so beautiful. Why am I still drinking my smoothies with a straw? What am I doing with my life?” Or something like that. No offense to smoothies with a straw, we love those too around here, but a smoothie bowl is like a weekend brunch smoothie, or a way to feel extra fancy at your desk since smoothies are technically acceptable to have at your desk at work in a cereal is not. I think. At least you’ll have a pretty picture for Instagram either way. (more…)