Vegan Mushroom Gravy

Scott and I are in Mexico this week having a much needed vacation. We're so excited to be flying to Sacramento to spend thanksgiving with our family well rested instead of arriving exhausted like we typically do! We really enjoy cooking together as a family, and this year, I am totally revved up and ready to go! Everybody makes their signature dishes, and we feast and celebrate. I'm making creamy cauliflower soup, citrus quinoa salad, garlic green beans, olive oil mashed potatoes,

Vegan Pear Upside-Down Cake

Did you know you can make cakes in your pressure cooker? I had to share this pear upside-down cake from the Vegan Under Pressure cookbook because the recipe is so quick and easy, and the book is such an amazing resource to widen the possibilities for using a pressure cooker. When you're living a healthy lifestyle, a pressure cooker is a must-have resource for saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking…

10-Minute Lemon Zucchini Soup

I had a blast in Dallas last weekend at the Nebraska Furniture Mart sharing recipes with the new KitchenAid® Pro Line® Series blender. It was so exciting to give away four machines to people in the audience. I also loved meeting some of you who came to the event. You can watch the event on facebook. I apologize that the video is a bit blurry. The WIFI connection wasn't very strong. You can also read the post I wrote for the NFM blog. One of the most exciting features of the new Pro…

Savory Spinach Smoothie

I love getting all of the emails and social media posts from those of you who have been using Massel broth. It really does taste so much better than anything else on the market, and I'm glad you agree. The Massel products have been staples in Australian households for over 30 year. Everybody I know uses it. In fact, over 70% of Aussies have the product in their homes. I also love that this is a family-owned company, and the family are so lovely. So, it's really exciting to see them…

Mellow Morning Green Juice

The Juice Goddess and I are getting ready to launch our 7-Day Cleanse with Daily OM, and this is one of our favorite green juices from the program. This delicious, sweet, refreshing juice is designed to flush toxins, alkalize, energize, and hydrate. Juice Ingredient Cleansing Benefits: Orange - Loaded with vitamin A, beta-carotenes, B-complex vitamins, potassium and calcium, oranges muscle up immunity. Like other citrus fruits, they’re an excellent source of vitamin C and other…

Vegan Mac N Cheeze

Mac n cheeze is so popular with kids, that I get a ton of emails from parents of picker eaters requesting mac n cheeze recipes utilizing vegetables. I always recommend using cauliflower, carrots, sweet potato, butternut squash, or pumpkin. I used cauliflower in the white mac n cheeze with mushrooms I posted a few years ago. But, that mac n cheeze isn't yellow, and doesn't pass for the traditional cheddar mac n cheeze that most American kids are used to. To get a yellow color in your…

Vegan French Onion Soup

When I serve this vegan french onion soup to people and tell them it's vegan, they call me a dirty liar. Well, perhaps not quite in those words, but they are astounded. I have served this little gem to many of my omnivore friends who pride themselves on being french-onion-soup aficionados and they are always amazed. The secret? Massel beef-flavored broth. This gluten-free, vegan broth tastes like beef broth, but it's completely plant-based. Australians have known about this sensational…

Vegan French Toast with Apples and Pecans

I've had such an incredible year working with KitchenAid® as the global spokesperson for their blenders. I know it was a shock to many of you to see me change what I was using. But, it was the right move. The blender space needed to move to the next level, and KitchenAid is committed to producing the world's best blenders at every price point, and I am so proud to be a part of bringing these amazing machines to the world. Hold onto your blender lid, because we have some exciting…

Mexican Red Rice (Arroz Rojo)

I've shared an epic green herbed roasted rice in my next book, The Perfect Blend, and I saved this Arroz Rojo recipe for the site. I love infusing grains with herbs and spices for flavor fever, and this Mexican red rice is deeeelicious! The secret to getting a rich deep tomato flavor is blending together canned and sun-dried tomatoes, dry-toasting the rice, boosting the flavor with Massel chicken-flavored broth, and then stirring through some cilantro, green onions, lime juice, salt,…

Curried Chickpea Tacos

I've been stalking Maya Sozer on instagram for over a year, so I was delighted to see her fabulous new book, Easy Vegan Breakfasts & Lunches hit stores last month. What I love about this book is the emphasis on simplicity, portability, and nutrient density. Most of the recipes can be whipped up in no time with a blender or food processor, so I was in from the get-go! There are 80 delicious vegan recipes, many of which can be adapted for a gluten-free diet. The book is broken into…

Herbed Tofu Tomato Salad

If you want some awesome easy one-pot meals, Vegan Bowl Attack! by Jackie Sobon (vegan phenom behind Vegan Yak Attack) has you covered. Jackie pulls together her experience working on other vegan cookbooks as a writer, recipe developer, and photographer, and builds on her Sweet Treats column for VegNews magazine to serve up a bonanza of brilliant bowls for breakfast, lunch, dinner, snacks, and desserts! Bowl Food. It's a hashtag. It's a buffet for one. It's a way of life for…

Raw Pecan Walnut Plum Crumble

Today, I've got a food healing success story for you. Amie Valpone blogs over at The Healthy Apple, and works as a private chef, nutritionist, and photographer in New York. Amie consulted with numerous doctors and used clean eating to help heal herself from a variety of ailments including, lyme disease, polycystic ovarian syndrome, hypothyroidism, and adrenal fatigue. This journey back to wellness inspired her debut cookbook, Eating Clean. In the first part of the book, Amie shares…

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