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Browsing Tag: Vegetarian

Curried Chickpea Dosas (Gluten Free, Vegan)

Light and flexible Indian inspired dosas are filled with an incredibly flavorful, yet simple, chickpea curry . Very easy to make with minimal and inexpensive ingredients – its vegetarian cuisine at its finest. Make this meal for your next vegan culinary adventure and delight your taste buds!   You guys. These are SO GOOOOODDDD.  Today I’m bringing you another one of my recipes from the cookbook I told you about last week. I knew…

Falling In Love With the Beauty of Food: My “Edesia” Bowl (Recipe)

My Edesia Bowl is very special to me.  A warm, veggie filled bowl overflowing with taste and texture and chalk full of whole food nutrition. Gluten free. Vegan.      I don’t think I’ve ever talked about what started me on my road to recovery from an eating disorder.  It was actually, as anti-climatic as this sounds, falling in love with the beauty of food.  Growing up, I…

Let’s Get Saucy! Thai Peanut Sauce Recipe (What I Ate Wednesday)

Who out there is feeling saucy!? Oh who are you kidding, I know you all have some sauce when you want to. You sassy minx, you.    And yes, I do too.  In fact, I have three! It just so happened that my eats from Tuesday won out in the spread, marinade, and sauce category, so I’m here to spread (get it?) the love by sharing with you one of my ultimate favorite sauce…

Vegan Parmesan Cheese and a Tupperware Salad Roundup!

Today I bring you a super simple, nifty recipe for vegan parmesan cheese! Thanks to the wonders of cashews, hemp seeds and nutritional yeast, all you vegans – and non vegans alike – can enjoy the favorite caesar salad topper with all the textures and flavors of the real deal. But before you try my vegan parmesan …. are ya’ll ready for a crud tone of SALAD FUN? Salads. They’re fun, are they not…

Spiced Lentil Salad Dip (Gluten Free, Vegan)

This Spiced Lentil Salad Dip is perfect for your next pot luck dinner.  Sweet and full of warming spices, it pairs perfectly with your chip of choice. Yes, it is completely addicting, but with these ingredients you’re only doing your body good things if you eat the whole bowl!  Recipes that are passed down through families are just the best, aren’t they? I mean, no one really knows where they started or…

Lately: Kitchen Creations. October, 2016

Welcome to Friday, friends. You made it! No more heaviness from me this week. I just want to celebrate some delicious eats. It’s been a month since my last Lately: Kitchen Creations post, so that means a whole month of new recipe finds and kitchen experiments that I must share.  As usual, there were a lot of favorites which will now become part of the regular rotation family.   Reeces Pumpkin…

DIY Herb & Garlic Cream Cheese, Veggie “Meat” and Shelling Out for Eggs (WIAW)

It’s time for What I Ate Wednesday! Thanks to Laura and Arman for helping me party on with a day of eats. This week I’m taking it back to yesterday, Tuesday.  Breakfast: Since I’ve been getting my fair share of cake for breakfast lately, I thought I’d change it up and get on the savory train. The restaurant I worked at this summer served this ah…

Maple Miso Tofu with Butternut Squash and Broccoli

Are you skeptical of tofu? Afraid of experiencing a bland taste and less than meaty texture? Make this easy Maple Miso Tofu dinner and I swear even the most dedicated meat lovers will become converts.  Where are you at with Tofu? For many, I think the mention of tofu still elicits a lot of confusion, fear and skepticism. I have no doubt a lot of avid meat eaters still scoff at the whole notion. Though even to…

Anecdotes from a Leftover Specialist (WIAW)

Happy Wednesday guys! I didn’t think I would be posting a WIAW this week – for a few reasons. I’ve been busy packing up my apartment and surprisingly more busy than I expected so 1) time is limited and 2) my meals have been far from organized. In fact, they’ve been rather…er…interesting.  I am determined to not buy any groceries this week and clean out as much of my…

Kabocha Chili and Curry: Two “One Pot” Recipes

Dear Kabocha. If you’ve been following me for even a short time, it’s probably no secret that I have a dear, dear love. A melt in your mouth, sweet, starchy, orange love. Although I’m a fan of all members of the pumpkin, gourd or tater family (#gimmeallthecarbs), there is one that undoubtably shines far above the rest. Kabocha ya’ll. Japanese Pumpkin. Sweet Mama. Whatever you like to call…

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