One of my favorite homemade Christmas candies are my grandma’s coconut bon bons. These are a lower calorie and vegan version. I like them even better! (sorry grandma!)
Although these are my favorite Christmas candy, it doesn’t have to be Christmas to make these amazing little balls of joy! I like to keep them in the freezer and sneak one out every now and then for a special treat. ;-)
I made this pie for Thanksgiving, and ended up eating the whole thing myself! It’s gluten-free, vegan, requires no baking and is very quick and easy to make. What could be better?! Just don’t eat the whole thing like I did. Sorry for the poor picture quality, my camera broke and all I had was my iphone camera :-/
p.s. If you don’t like bananas, this pie would also be good topped with mangos, fresh berries or just about any kind of fruit. The next time I make it I think I will use mangos.
An interesting twist to traditional pasta sauce. Try this recipe while butternut squash is still in season. You won’t regret it!
This salad was inspired by a recipe from the blog 101cookbooks. The original recipe called for feta and parmesan cheese, which I omitted, and added superfirm tofu to make it vegan and I tweaked a few other ingredients. It turned out really good! Even better the next day.
I pretty much eat muesli every single morning. There’s so many ways to make it, combining different fruits. Until now, I never thought to add shredded carrot to my muesli. I came across this genius idea from the blog: Vegan on the Go-Go. Her carrot cake oats inspired this recipe. You can try this recipe with normal soy milk (or whatever type of milk you prefer), or if you want to spend a little more time, try it with my pumpkin spice milk (recipe below).
