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…)
When everyone in the house kept walking past sneaking tofu bits BEFORE we assembled the crispy tofu tacos, I knew this vegan taco recipe was a winner!
Full disclosure, we made this recipe two weekends in a row once I decided to add it to the blog because there wasn’t enough tofu available to take pictures after the first round. This is how good we find these tacos. I feel the need to stress this because 1. I know some of you got this glazed look in your eyes when you read the word “tofu”, and 2. If you haven’t had particularly good tofu, you might be a bit wary of trying another recipe. I get it, but trust me, if the Godfather told me he’d gladly eat these whenever I make them, this is one tofu recipe worth making. (more…)
With no butter, milk, or eggs, this chocolate coconut crazy 8 cake is my variation on the popular one pot style depression cake! You mix and bake all in one pan and the resulting cake is super moist, delicious, and made extra special with a vegan chocolate ganache topping!
I may (or may not) have mentioned before that I’m part of a recipe club where we get together once a month, cook dishes based on some theme, and then eat them and share the recipes. If I haven’t sorry. If I have, then can I just encourage you to get some friends together and start one? I think the idea hearkens back to the 1950s or so – at least that’s the decade I picture when I think of recipe clubs – and it’s so much fun! We always end up having a wonderful time together and the food is delicious! In fact, this cake is from one of my recipe club meetings. (more…)
It’s no joke, these soft vegan peanut butter cookies contain no oil or butter, but still manage to be everything you want in a soft peanut butter cookie!
I was craving peanut butter cookies one day, but I had some pumpkin puree I needed to use, and it was February, so making pumpkin cookies felt a little odd. Also, it wouldn’t have solved my craving for peanut butter cookies, so would have been pretty pointless. I was also trying out a 100% vegan diet, so my usual peanut butter cookie recipe was a no-go too since it has eggs. But I really really really really really really really wanted peanut butter cookies. (more…)
Yuca con mojo – yuca with mojo sauce – is a great substitute for a mashed potato dish. The yuca is satisfyingly starchy and delicious when topped with the garlicky onion-y mojo sauce.
Yuca con mojo is a dish you’ll find at almost any Cuban party and around the family dinner table at least a few times a month. Yuca, a starchy, inexpensive, and versatile edible root found in the Americas is a staple in the diet of many Caribbean and Latin American cultures. It’s slowly working its way into the mainstream American diet because it’s delicious. You can fry yuca, boil it, steam it, mash it, roast it… it’s like a potato without being a potato. My two favorite ways to enjoy it are fried and boiled with some mojo with extra garlic on the side. (more…)