I was pleasantly surprised because the texture was absolutely perfect and the taste was spot on! One of the trickiest things about making veggie burgers is getting the texture just right and its a fine balance especially when you are using a lot of veggies and beans that have a water base. However, I this was a great combo and I know you’re going to love it!
Read MoreUPDATED EDITION!
I’ve probably made this soup 100 times over the course of me creating and experimenting with recipes and every single time I love it more! I posted a recipe on this blog a while back that is a bit more simple - less ingredients but since then I’ve modified it and really love this version! Depending on what you have in your kitchen you can try this one or the other, or both!
Read MoreThis is probably one of my favorite salads for winter that’s heavier than a normal kale salad. I love the texture and taste of this salad as its a perfect compliment for any entree Or you can simply add a protein - like I’ve done all week long and its been my go-to lunch and dinner!
Read MoreA delicious and VERY simple preparation for one of the most amazing vegan chili’s I’ve done so far! Beyond easy and really is a way to use up all of your remaining veggies for the week in a very large way! All you do is rinse, chop and dump! That simple! You do need a few basics in your kitchen but I’ll take you through how to prepare for that and what staple pieces I keep in my kitchen at all times.
I’ve included my Facebook LIVE video here as well to take you through in greater detail and included the full recipe in this post! I hope you enjoy! Please follow me on Facebook or Instagram for more LIVE recipes to come!
Read MoreThis particular dish I set out to do a Broccoli “Cheese” Pasta for my baby and family and I had zero time that day as I was teaching all day. I threw everything into the crock pot and let it cook until I go back. Originally I had planned it to cook for about 2-3 hours but it ended up for cooking for more like 4. So what I came home to was virtually a soup at that point. Good news it was SUUUPPPEEER creamy and really tasted like soup!
A few nutrition facts about what I used. I used a chickpea pasta which is here and it is packed and it looks and tastes like pasta if you’ve never tried it! Gluten Free, Vegan, simple ingredients and protein packed (25 G for 4 oz cooked pasta)! 4 Servings in a box and that is pretty much what the total recipe below makes up.
Read Morestarted making veggie lasagna probably 6 years ago when I really started eating plant based and incorporating all the veggies I could into my diet. From that initial lasagna to the current one I’ve gone through several variations and the best thing about it is you can play with it and try seasonal veggies and add noodles, keep them out, anything goes here.
Whether you’re making this for yourself or your kids you’ll find that tastes vary and depending on what veggies you like or what veggies your kids will eat, just keep mixing it up and trying new things.
Read MoreThis was really something I was dreaming up in my head and to be honest I didn't think it would live up to its expectations. I mean, I like eggplant but it needs to be cooked really well with some major seasoning and/or marinade. It lacks flavor and is really just a giant fibrous vegetable. Thinking of vegetables, I really like to keep the variety in my palette. Since this is purple it really keeps it mixed up and allows for me to have a full range of benefits.
Read More
