If you’re going to put fruit in your muffins, it might as well be blueberries and bananas!
A common misconception about veganism is that guilty pleasure foods, like decadent desserts, are out. That couldn’t be more untrue! This vegan cake recipe proves that you can have you (vegan) cake and eat it, too.
With a delicious, crunchy, falafel crust, this vegan pizza is far from typical. 100% gluten-free, full of protein, fiber, and incredibly healthy! Doesn’t sound very much like a pizza, does it?
Sometimes the simplest dishes are the most satisfying, and simple doesn’t always have to be just tomato sauce and noodles! Lentils pack this Cannelloni full of flavor and provide phosphorus, calcium, vitamin B and iron — a great dish for vegans and vegetarians that even meat-eaters will find thoroughly satisfying!
Oat flour is a healthy, gluten-free (well, almost gluten-free) alternative to regular flour, and so easy to make at home! All you need are oats and a blender. I used Quaker oats, the slow-cooking kind for these vegan cookies. Using instant or quick-cooking oatmeal will make the dough of whatever you’re making mushy.
We must have grilling on our minds this week! Just yesterday, Laura Phillips shared some great BBQ ideas for vegans, and today we’ve got a tasty recipe for BBQ curried tofu from Michelle Leeper! This recipe calls for pan-frying, but these tasty tofu cubes would be lovely on skewers, too.
Put a crunchy spin on your next bowl of oatmeal!