Next week, Cafe Sunflower is going to be serving a recipe from my vegan cookbook – Bowls – as one of the day’s specials! Come, eat, and get a signed copy of Bowls!
Happy new year, y’all! I hope that you had a magical New Year’s Eve. I’m starting off 2015 simply with an easy, healthy green smoothie recipe.
Dave is off this week, and I wanted something special and easy that we could have for breakfasts in the morning. A deeply seasoned pumpkin banana bread recipe was just the ticket!
This is my last Friday Cocktail recipe of the year, so I wanted to go out with a semi-elaborate bang. Around here, that means a fruity, herbal, boozy shrub.
It turns out that Dave and Darrol Henry both love vegan quiche! I’ve been making many different versions of the quiche recipe below, but this is the one that they both agree that they like best.
This chili pie was the perfect way to use up a whole bunch of leftover chili from our Christmas party.
This decadent, creamy, crunchy tofu cordon bleu recipe is simple enough for a weeknight meal but fancy enough for the holiday table.
My super awesome pal Heather Nicholds created a video with one of my Bowls recipes! Get her take on my plum basil vinaigrette, and come get a copy of Bowls at Cafe Sunflower next week!
Darrol Henry is crazy about coloring right now, but staying on the paper is not his strong suit. Dave and I made him this no-mess art area, and it took all of 45 seconds.
Baked, pumpkin crusted tofu makes a nice holiday dish or weeknight meal. It’s one of those easy dishes that doesn’t look like it was easy to make.