If you are looking for a way to use up those ripe bananas sitting on your countertop, look no further! While these brownies are by no means meant to mimic or replace classic brownies, this easy 5-ingredient recipe results in a sweet, fudgy, and nutrient-rich snack. This simple batter can be mixed quickly in one…
Simple Black Bean Tacos with Peach Avocado Salsa
Happy Taco Tuesday! Beans are often overlooked as a star ingredient for tacos, so I’m hoping that this simple, flavorful recipe can change that! The black beans are sautéed here along with onion and spices to infuse lots of flavor, then served with salsa and guacamole for the ultimate simple-yet-satisfying taco combo. The fresh, fruity…
Autumn Pumpkin Banana Bread
As excited as I am to enter the winter holiday baking season very soon, the autumn pumpkin season is not over yet! Pumpkin and banana combine beautifully in baked goods, especially quick breads and cakes! This pumpkin banana bread has pecans, spices, and chocolate chips added for the ultimate balance of flavors and textures. To…
Homemade Vegan Butter
While there are some great store-bought vegan butter options in many areas of the world, access to options that taste great, and work well in baking, can be tricky at times. This homemade version is reliable, and, truly, so delicious! I find the balance of neutral-tasting, refined coconut oil (which also allows the butter to…
Versatile Vegan Veggie and Cheese Quiche with Homemade Crust
With its crisp, flaky crust and savory, satisfying filling, quiche is widely loved brunch food that can, really, be enjoyed at any meal of the day! This recipe is an ideal, protein-rich base for any veggie and cheese quiche combination you’d prefer. I love varying the vegetables I add based on what is in season,…
Almond Frangipane Stuffed Cookies
As almond croissants and stuffed cookies are my two favorite pastries, I had to combine them in this delectable dessert. The result is a chewy cookie with a thick layer of flavorful almond frangipane in the center, and a dusting of powdered sugar on top for a finishing touch. I use the cookie-stuffing method from…
Winter Wild Rice and Roasted Veggie Salad with Creamy Maple-Tahini Dressing
Salad season does not need to end during the colder months! Warm, grain-based salads with predominantly cooked instead of raw veggies can bring plenty of flavor and comfort. My grain base of choice is often couscous, quinoa, rice, or farro. This hearty dish features wild rice, which provides a variety of nutrients, including fiber, protein,…
Double Chocolate Nut Butter Stuffed Cookies
Nothing beats the added flavor and texture contrast of a gooey filling inside a perfectly crisp, chewy cookie. This chocolaty recipe is one of my absolute favorites! The cookie itself is made from a rich chocolate dough that is studded with semisweet chocolate chips throughout. The filling is made from melted chocolate and peanut butter…
Vegan Sweet Potato and Caramelized Onion Frittata
Frittatas are a dish I love to make year round, and this sweet potato and caramelized onion variation is my favorite during the fall and winter months!Vegan frittatas come together beautifully with a base of tofu or chickpea flour (this recipe combines both!), paired with a variety of seasonings and add-ins. They are satisfying for…
Pumpkin Chocolate Chip Cake Bars
Autumnal pumpkin, spices, and chocolate pair beautifully together in a variety of recipes. These soft and chewy bars are packed with chocolate chips on the inside and velvety melted chocolate on top. They are perfectly spiced, and really are a cross between a cookie bar and a snack cake. These cookies were my inspiration for…
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