Making dinner healthier, one slow cooker at a time.
This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night! [Read more...]
These cheery pancakes are full of luxurious coconut milk. The whole wheat flour and ground flax seed make them healthier, but they do have fat in them from the coconut milk. They are a snap to make so you could whip up a batch in no time! [Read more...]
I used to love Nutella but it’s not vegan-friendly since it contains milk. I also don’t like that it has vanillin, is full of sugar and palm oil. But there are tons of vegan nutella redos, so I will spare you yet another. Even if nutella-making was out I still had it in my head to make a spread. One that would taste a great dissolved in a cup of coffee or spread on a graham cracker or a bagel. Something rich with no refined sweeteners and, after thinking too much about Nutella, it had to have hazelnuts in it too. I made a coconut hazelnut spread that only sweetened with dates. It has a slight caramel flavor from the dates in a creamy blend with a shading of hazelnut permeating throughout. [Read more...]
The Virtual Vegan Potluck is over, but the virtual feast lives on!