Vegan Health & Lifestyle Coach
This spicy vegan soy Chorizo only takes a few minutes to make, and it can be used in tacos, salads, burritos, chili, quesadillas, or whatever strikes your fancy! I don’t always feel like cooking! As a blogger, I make my fair share of fancy dinners, such as Socca Stacks and Tempeh Cacciatore, but there are…
Celebrate Taco Tuesday with easy-to-make Boot Kickin’ BBQ Cauliflower Tacos from Vegan BBQ Without a Grill by Linda & Alex Meyer! Barbecue Growing up in New Jersey, the word barbecue meant the grill or a party that involved cooking things on the grill (as in a backyard barbecue). In my family, we often barbecued burgers,…
This vegan Arugula Pesto is my go-to pasta sauce! It’s also great on pizzas and sandwiches. Trying Pesto for the First Time I didn’t grow up eating adventurously, so I didn’t try pesto until I was in my 20s. In fact, I don’t think I had even heard of it until I was in my…
These Jalapeño Cornbread Muffins make a great snack on their own, but they’re also a delicious companion salads and soups. Cornbread Muffin Craving A few weeks ago I suddenly developed a hankering for cornbread muffins. I rummaged through the kitchen cabinets and discovered that I had most of the ingredients on hand, so impromptu muffins…
Pour this Vegan Ranch Dressing over salads, slather it on sandwiches, drizzle it on your avocado toast, or serve is as a snack with cut vegetables. Salad Weather It’s finally starting to warm up here on the East Coast, and I’ve found myself craving salads. Yes, I do crave salads. I love crisp and crunchy…
Full of asparagus and tofu feta, this Vegan Omelet is a terrific dish to serve at a spring brunch. It’s great for days when you’re craving breakfast for dinner, too! Signs of Spring Spring is finally starting to show itself here in New Jersey. The snow is starting to melt and I’m seeing green buds…
Packed with zingy lemon flavor, these vegan Lemon Poppy Zucchini Muffins are perfect for a springtime brunch. They’re a terrific addition to the Easter dinner table, and they’re great for Mother’s Day, too. Baking Muffins Cold, blustery days always conjure up images of baking muffins in a warm kitchen while sipping a mug of hot…
Loaded with spinach, artichoke hearts, tofu feta, and olives, this vegan Greek Frittata is the ultimate dish for brunch. Breakfast Food On Parks and Recreation, Ron Swanson once said, “there has never been a sadness that can’t be cured by breakfast food.” I totally agree. Breakfast food is the best kind of food, and it…
This post is sponsored by Nasoya, but all opinions are my own. Your day will be off to an amazing start when you begin it with these No-Huevos Rancheros from Chloe Flavor! I’ve been a fan of Chloe Coscarelli’s since she won Food Network’s Cupcake Wars years ago. Her first cookbook, Chloe’s Kitchen, has gotten…
Made with tofu, broccoli, and Pepperidge Farm® Puff Pastry, these vegan Broccoli Quiche Cups are the perfect appetizer to serve at your next spring party! Pepperidge Farm® Puff Pastry If you’ve been reading my blog for a while, you probably already know that I’m not a big fan of making my own dough. I love…
