This granola is so tasty that even after eating it almost every single day for the last 6 months, I’m still not tired of it. The process of making it is also enjoyable as it produces that nice baking aroma (people are always telling me how good it smells!).
This is a plant-based recipe without the added-sugar found in most store-bought granolas. Its also a great way to get rid of any and all nuts lying around in your pantry.
Enjoy! I like to eat my granola on top of oatmeal, chia puddings, yogurt, as well as just grabbing a handful out of the mason jar now and then.
I have always loved cheap cup noodles with zero nutrition value (fun fact – most cup noodles are vegan even if they labeled as having “chicken taste”). I decided to make my own tasty ramen which ended up tasting wonderful! I like my soups spicy so I always go for some Srisacha chili sauce on top, but that’s of course optional.
You can add whatever vegetables you like but I strongly recommended thinly sliced carrots as it adds a wonderful taste and texture.
This soup is really easy to make and it’s a way better choice than generic coup noodles!
If you like a protein dense breakfast but don’t want to eat eggs this recipe will be a life saver. This is one of my favorite breakfasts as it’s easy to eat with lots of vegetables. The texture is very similar to scrambled eggs and if you add black salt it’s hard to tell the difference.
You can add all kind of vegetables to your scrambled tofu but my favorites are red bell peppers, mushrooms, and fresh spinach. It goes well with ketchup but I prefer to engulf mine in salsa (I’m a salsa freak, sorry not sorry).
Enjoy it on rye bread, toast bread, or as is! Don’t forget the salsa! 😉
I know my recipes are always good, but man, I’ve really been knocking it out of the park recently. I made this bowl of zucchini noodles (from now on to be known as zoodles) for lunch the other day and it tasted heavenly! The fat creamy avocado dressing goes divinely with the salty sundried tomatoes. When mixed with zoodles the result is to die for!
I suggest using a spiralizer to make your zoodles, although cutting them into thin pieces works as well. Spiralizers can be pretty expensive and you should only invest in one if you think you’re going to use it. I have a cheap one I use exclusively for zucchini and carrots and could ultimately live without it.
Every time I eat rice noodles I find myself wondering why I don’t eat them more often (I’ve recently had a particular craving for a hot spicy rice noodle soup- let me know your recipes in the comments!).
I just love these stir fries cooked in a cook- no matter what I throw in it always seems to come out delicious!
This is a great meal for when you’re craving Asian food on a cold day!
I don’t know anyone who doesn’t love a classic Italian-style lasagna! I make mine for my family on Saturday nights and everyone loves it. As it is completely vegan it is much healthier than the traditionally greasy, calorie-laden varieties found in restaurants and grocery freezer aisles.
This Banana ice cream taste amazing. The sweetness from the bananas goes perfectly with the bitter dark chocolate and the crunchy walnuts! I made this bowl the other day when I was craving sugar. It’s such a healthy meal that you can eat it for breakfast and still get a healthy start of your day! Big bonus.
I will serve this as a dessert next time I’m having guest over. It’s so simple, easy, and will be loved by non-vegans too!
My favorite part of going out to an Indian restaurant is the Naan bread! I love gluten and would never dream of ordering an Indian meal without it. We frequently cook Indian inspired meals at home yet have never really tried to make Naan bread (the ones at the store are filled with eggs and gross whey milk powder). That is until my sister nipped our Naan-less Indian nights in the bud and came up with this simple recipe!
I hope you enjoy these Indian-inspired flatbreads! They’re perfect for your next family Indian night or dinner party!