This simple strawberry jam recipe comes together quickly on the stove top. It lasts 2-3 weeks in the fridge.
Tart kiwi and sweet, spring strawberries make this kiwi-strawberry cocktail super delicious with no added sugars needed.
I’m so excited to share this easy, delicious chia seed pudding recipe with you guys and introduce you to Victoria Moran’s latest book: The Good Karma Diet.
I went out on a limb with my contribution for this year’s Atlanta VegFest bake sale, and I’m so glad that I did! These cheddar rosemary drop biscuits came out perfectly, and I can’t wait to make a batch for my family!
This basic cashew milk recipe uses a reusable coffee filter instead of cheese cloth to make delicious cashew milk without making a big sticky mess of the kitchen.
This spring lettuce soup and rich carrot greens pesto taste like spring! They also both take less than 20 minutes to make.
Today’s post is a slight diversion from my usual vegan recipes and crafts, but it’s about something important to me.
Chia seed bubble tea is easy to make, and this cranberry version can even be refreshingly sugar free, if you want it to be.
Vegan meringue is just one of the awesome uses for aquafaba – the juice that you’d normally drain and toss from cooked beans. This discovery is kind of revolutionizing vegan cooking, and it’s beautiful.
The waffle iron experiments continue! These waffle iron brownies took some experimenting to nail down, but I finally have it. They’re super easy, because you make them with boxed brownie mix.
Sometimes you stumble upon crafty reuse where you’d least expect to see it. Here’s a cool way to reuse wine corks plus some of my other favorite wine cork crafts. Because I know I’m not the only one with a bag of corks in a kitchen drawer.