I think I said I was going to stay on trend with soups and breakfast, right? We’re not diverted from that, yet! It seems that breakfast is the hardest meal of the day for a lot people eating a vegan, plant-based diet, regardless of whether you’re new to the lifestyle or you’ve been in it…
All Recipes
Mushroom Stroganoff
This recipe gave me a run for my money. I really wanted to come up with a great stroganoff recipe, and while I think I may have tried years ago when I first went plant-based, I barely remember it. From what I do remember I don’t think it turned out very well (probably why I…
French Toast (Only 3 Ingredients!)
French toast is so delicious! And while it’s a classic breakfast recipe, I actually find it funny when sweet, sugary things are passed off as breakfast foods. I’m also honestly not much of a breakfast person. Don’t get me wrong, I love French toast and pancakes and waffles and oatmeal. It’s just that as I’ve…
One-Pot Potato Soup
Since we’re in the throes of winter, I’ve really been feeling the simple, warm and cozy soups and stews lately. I’ve also wanted to come up with more blended soups since my trip to Scotland and Ireland with my mom and brother at the end of 2019; more so now than ever, since we’ve all…
(Mushroom) Marinara Sauce
Now that we’re settling into the new year, I wanted to get back into batch-recipe options. The central theme of my blog, YouTube channel & recipes are that they are accessible, real food that you can make and eat on a regular basis. So this week, we’re going for a classic dish: pasta. I’ve had…
Stuffed Portobello Mushrooms
Today’s recipe is a a simple but flavor-packed entree. These white bean and spinach stuffed portobello mushrooms are gluten free (though you can make them with flour or breadcrumbs instead), are easy to put together, and work great as a main course. This does make just four portobellos, and while I typically stick to large…