This recipe might seem random, but my brother showed up at my mom’s house with this stuff a few weeks ago. After I got over the shock of finding out that he could a) cook and b) knew what a rhubarb was, I gave his jam a try. It’s delicious! I’ve put this stuff of everything! Sandwiches, yogurt, ice cream, even in my new favorite Overnight Oatmeal. He finally gave me the recipe. enjoy! Continue reading
These are eight delicious and easy vegetarian (and vegan) recipes that will make any summer BBQ host happy. They are also great to bring if you are one of the few vegetarians invited, but you want to be able to comfortably share. Continue reading
It took me awhile for me to get into this trend, because I was confused as to why anyone would want to eat cold oatmeal. But after some trial and error, and a comment on my Vegan Chocolate Breakfast Pudding, I am now one of the converted. This stuff is not just for breakfast either. I’ve had variations of this recipe for lunch, great for traveling and taking to work and even a late night snack. And if you don’t want it cold, heat it up in the microwave or on the stove! It’s still delish. Continue reading
I can’t take credit for this one guys. I found the original recipe here. But it’s PUDDING FOR BREAKFAST. (Or whenever). It’s got Chocolate and coffee and I’m kind of all into Chia seeds right now, and it’s less than 200 calories per serving! Why chocolate for breakfast? Because reasons. Continue reading
Ok, so I’m kind of addicted to those quick desserts for one (or two really). I’ve been watching my weight, and smaller desserts help me splurge a little bit without falling off the wagon completely. I found this recipe for Strawberry Cobbler on the web and altered it a bit so that I could lower the calories down a bit. Here’s the result! Continue reading
You don’t have to be vegan to enjoy this one. I found this delicious and simple dessert on the web completely by accident, and then altered it a bit. I think it’s for two people, (or two servings) because I feel that it comes out too big for just one person. If you want to make this gluten-free, then use gluten-free flour and oats. If you’re not vegan just sub in regular unsalted butter and regular flour and have at it! It’s really easy. Enjoy! Continue reading
I try to make this whenever I have all of the ingredients. It’s adapted from a traditional Jamaican “rice and peas” recipe I got from a friend a while ago. This is a great make ahead dish for those of you who like to do most of your cooking on the weekends. Since the recipe yields a larger quantity, after it cools, I spoon half into a container for the week and the other half goes into sandwich bags in the freezer. Enjoy! Continue reading
So, you’re invited to a Thanksgiving soiree at a friend’s house, but you’re a vegetarian and they’re not. What to do? Well, I don’t eat turkey either, but I don’t like stressing my meat-and-poultry-eating friends out by making things difficult. So, I usually bring a couple of side dishes of my own that will hold me till dessert.
Because that’s the only part of the meal that really counts anyway at holiday time right? Continue reading
So for all of you out there thinking that juicing requires a big expensive juicer with lots of attachments, growing wheatgrass on your kitchen counter and always having bushels (yes I said bushels) of fresh produce on hand, I’ve got news for you.
It’s really much easier than that.
The next time you order Chinese or Indian takeout for dinner, don’t throw away the leftover rice! You can use it to make this yummy Leftover Rice Pudding! My favorite rice to use is basmati rice, because I think it tastes the best. But you can use brown, plain white or whatever you have on hand.