This post for Golden Turmeric Air Fryer Falafel is going to be part recipe, part review! The folks at New Air Appliances were kind enough to send me an Avalon Bay Air Fryer 230-B for the purpose of this review. I also made Turmeric Cauliflower “Steaks” here and you’ll see a recipe for Eggplant Parmesan over on my sister site, The Veg Life!Read more
Today I’m giving the Avalon Bay Air Fryer a try with these Air Fryer Fried Turmeric Cauliflower Steaks drizzled with tahini. So good! The steaks you see below, which produced a very consistent color and coverage, combined the spices and melted coconut oil to brush the cauliflower steaks prior to air frying. I plan on testing these with various liquids to create an oil-free version.Read more
I get a LOT of requests to create gluten free recipes, so my promise to those readers was to bring recipes like these Gluten Free Vegan Buckwheat Pancakes to you more frequently.
If you don’t follow a gluten free diet, well…these are just pretty amazing pancakes 🙂Read more
The recipes in my post for DIY Instant Soup Cups: Just Add Water! were inspired by a feature in a special interest publication by BH&G called SOUPS way back in 2015. I don’t know why I haven’t tried this before, but these microwaveable make-ahead-meals are a great time saver. Filled to the brim with fresh, flavorful ingredients that each begin with a flavor base, a flavor boost, a protein source, noodles and vegetables.
I’ll be showing you how to make an Edamame-Mushroom Cup as well as an Asian-inspired Ramen Cup. So let’s get started!Read more
This Homemade Ranch Seasoning is so versatile and can be used on any recipe including this one for Spiralized Sweet Potato Fries I made just the other day. The fries are tossed with olive oil and the seasoning mix and baked until crispy. Yum!Read more
Ever since I purchased my Spiralizer a few weeks ago, I have been experimenting with recipes and these Spiralized Sweet Potato Fries are one of my favorites so far! Simple roasted sweet potatoes, flavored with my own homemade ranch seasoning.Read more
I haven’t been this intrigued by a recipe in a LONG time! I was watching Food Network and Ree Drummond was making Stir Fried Broccoli Stems. I had never thought about it, but they are completely edible, so why not, right?Read more
This recipe for Vegan Tempeh Umami Bowl is inspired by Dr. Michael Greger’s new book, How Not To Die Cookbook. If you haven’t checked out his first best selling release, How Not To Die, you really should! I personally am following the principles because of the science behind it. Plus, it just makes sense to consume whole, plant-based foods…right?Read more
Today I wanted to try Dr. Michael Greger’s Umami Sauce from his new How Not to Die Cookbook! I am a huge fan of this evidence-based diet and I’ll be testing out several of his recipes in future posts. Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as “brothy” or “meaty”.Read more
I found this recipe for Gingerbread Spice Coffee Cake in a holiday magazine, Food Network I think? and thought…this would be awesome veganized! The taste and texture were amazing. I did make a few adjustments to my recipe as I wished that topping was a bit more coarse and crumbly. So now it will be when you make it 🙂Read more
I don’t know why it has taken me so long to make these Soft and Chewy Vegan Snickerdoodle Cookies, but they are SO yummy! What sets the Snickerdoodle apart from other cookies, is the use of baking soda & cream of tartar as leavening agents – together they form a single acting baking powder. These cinnamon sugared soft, chewy cookies are a great one to include in your next cookie swap!Read more