Attentive readers will note that I do in fact only ever eat one of two things for breakfast: oatmeal or pancakes. Cereal’s expensive, toast is boring, vegan yogurt is constantly being discontinued, waffles are inferior to pancakes, and a worthy bagel is as rare in Connecticut as a respectful mosh...
These southwestern stuffed sweet potatoes are a fun and tasty twist on traditional loaded potatoes.
Fall has officially returned, and with it my penchant for soups. This broccoli tahini bisque is almost as easy to make as it is luscious. Yeah, “luscious.” You read that right!
Overnight oats are my default breakfast in the summer, but once the temperatures begin to drop, I like to spend chilly mornings cozied up with a hot bowl of oatmeal. This banana nut porridge with rolled oats, quinoa, and teff is currently my favorite weekend breakfast.
For the first couple of months of summer, I made fresh spring rolls like it was my job. By the time August rolled (ha!) around, I’d mostly lost my patience for assembling them. I got lazy, okay? And thusly was Deconstructed Summer Roll Salad born!
So I’ve already taught you how to drink black beans and cucumbers. Next up? Beets. Enter this gloriously hued, brightly flavored strawberry beet smoothie. Do I qualify as a full-fledged weirdo yet?
Were yesterday’s gluten-free oatmeal raisin cookies still not healthy enough for you? Then perhaps these raw oatmeal raisin balls will be more your style!
Oh, what the heck? Since I reposted my recipe for sesame seed balls last week, I might as well bring back this old post for regular, non-deep-fried mochi. As long as you can track down a few special ingredients (and don’t mind making a mess), making daifuku is surprisingly easy!
I’ve been seeing recipes for raw tacos around the Web for years, but I never felt at all compelled to try them. I mean, tacos are perfect the way they are, right? It’s not like you have to do anything special to make a delicious vegan taco.
Attentive readers might notice that this has been a summer of mango and cucumber and black beans. It isn’t over ’til it’s over, y’all, so here is a recipe for black bean mango quinoa salad that contains all three!
This cucumber mango green smoothie is creamy, mellow, and refreshing, and it’s packed with fruits and veggies to boot!
It’s time for a trip down memory lane! I posted this recipe in the very early days of my blog, back when I was deep-frying foods like a maniac, but never thought to re-post it after my blog was wiped clean in 2010. And that’s silly, because sesame seed balls were always my favorite thing...