This very creamy brown rice is one of the easiest recipes I'll ever share. The measurements on the ingredient list are a bit unconventional, but bear with me, it works, I promise. This is an easy side that works well for a weekday meal or a dinner party. INGREDIENTS: 1 can of coconut milk use … Continue reading Coconut & Carrot Brown Rice
I tend to favor recipes that I can freeze. I make double the recipe and store and save leftovers for one of those surprise empty-fridge days. I have to admit, some of the "back-ups" I keep in my freezer are boring. Don't take this the wrong way, boring isn't always a bad thing. The tomato … Continue reading Curry Lentil Meatballs
Chia eggs might sound funny if you haven't used them, but I swear that they're a good alternative when you're making vegan versions of baked recipes. If you're getting into vegan baking, you'll definitely be using chia eggs and flax eggs soon. INGREDIENTS: 1 tbsp Chia Seeds 2.5 tbsp water INSTRUCTIONS: Combine both … Continue reading Chia Egg
I'm a sucker for dark chocolate, I'm a sucker for coconut, and I'm a sucker for easy recipes so it's only logical that I'd try to mesh all three. I developed this Dark Chocolate Coconut Mousse out of necessity. I wanted a gluten-free, vegan dessert that was easy to make and decadent enough to share … Continue reading Dark Chocolate Coconut Mousse
I have nothing against the classic bean salad with a simple vinaigrette, but it can get old. I like having a bean salad in my fridge because they store well in the fridge and can serve as a snack, a side or the center of a quick dinner. The classic one can get tiring … Continue reading Cilantro & Lime Chickpea Salad
