Burrito bowl… but make it fall!
Hi again.
Vegan Maple Peanut Butter Pumpkin Pudding
Helloo and happy fall!
I’m a summer gal through and through, but fall has a lot of lovely qualities as well…
Vegan Miso Risotto with Raw Corn, Tomatoes & Basil
Hello, it’s been a little while.
Sometimes I have a million ideas for new recipes, and sometimes I have zero inspiration.
Strawberry Apricot Smoothie
Another day, another smoothie.
This pretty little thing is packed with summer strawberries and juicy apricots.
Vegan Chickpea Feta Dip
I dip, you dip, we dip!
This super fun spread can be enjoyed with crackers, inside of a veggie sandwich, rolled up into a wrap, plopped onto a green salad, or straight with a fork (orr spoon, depending on your preference.)
Pea Pesto Pasta with Tomatoes & Arugula
I know it might seem like I’m an arugula fiend at this point, but the fact is I’m just trying to use up what I have on hand.
And I do enjoy arugula, so there’s that.
Pearl Couscous with Apricots, Arugula & Chickpeas
I’m all about unique flavor + texture combos and this dish takes the cake.
We’re talking fruit, greens, nuts, cheeze, beans, and herbs all in one pasta dish.
Strawberry Shredded Wheat Porridge with Maple Peanut Butter Drizzle
I spotted a big ole box of Barbara’s shredded wheat the other day at Grocery Outlet, so I figured let’s try it out!
If you haven’t noshed on shredded wheat before, it’s a large biscuity type cereal.
