These pumpkin cheesecake bars are gluten free and so creamy, that you’d never know they’re secretly healthy, naturally sweetened and only 150 calories!
For the crust
- 2 Tbsp Pure maple syrup
- 1 Tbsp Molasses
- 1/3 Cup Coconut oil, at room temperature (it should be the consistency of softened butter)
- 3/4 Cup Coconut flour, sifted (66g)
- 1/4 tsp Ginger powder
- Pinch of salt
Continue reading “Healthy Pumpkin Cheesecake Bars”
A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Store in an airtight container for three days. To speed up prep, look for pre-cut cauliflower florets in your grocery store’s produce section. Even if you have to prep the cauliflower and cut your own florets, you will only add about five minutes to a 40-minute meatless main. Continue reading “Butternut-Cauliflower-Coconut Curry”
Fat florets of cauliflower stay meaty when roasted—you could even try this with orange or yellow cauliflower. If you happen to have pickled chiles, use them in place of the fresh chiles here.
What’s a chia egg?
If you’re looking to get into vegan baking, you should know what a chia egg is and how to use it!
It’s simple – just 1 Tbsp chia seeds + 2.5 Tbsp water = a chia egg. But then what? So many uses!
You can use a chia egg (or flax egg) as an egg substitute in many dishes, like quick breads, waffles, cookies, and more! Continue reading “How to Make a Chia Egg”
Friends, I’m so excited to share this recipe with you! What started as a “tempeh taco ‘meat’” experiment/flop turned into a major success.
Without further ado, let’s make vegan “barbacoa!” Continue reading “1-Pot Vegan “Barbacoa””
Ahhh, summertime. My favorite season of the year has practically arrived and we’ve officially dusted off our grill! Best. Feeling. Ever.
Our first grilling recipe this summer is veggie skewers! This is the perfect, easy side or entrée to enjoy on the patio on hot summer nights or to bring along to BBQs. My 10-minute chimichurri sauce adds the perfect, citrusy-spicy touch. Let’s get to grilling! Continue reading “Grilled Veggie Skewers With Chimichurri Sauce”