I am trying my best (hello new year’s resolution) to eat more seasonally and to take advantage of fresh produce. Sometimes all I want to eat is raw crunchy veggies. That yummy crunch can be so satisfying and filling. Vegan winter coleslaw is a great side dish or a yummy base layer for a buddha bowl. You could totally add some seitan or tofu to it and call it a meal. How Do I Make Vegan Winter Coleslaw? Coleslaw is traditionally made from raw shredded cabbage. In this winter coleslaw I used shredded brussels sprouts and cauliflower in the place of cabbage as the base. You could easily use a…

Are you excited for the new year? I know I am this past year has been tough. In the south we eat black eyed peas and greens to start the new year off right. To welcome the new year I wanted a modern twist on this tradition so I made a Black Eyed Pea Salad with fresh greens. This salad uses prepared back eyed peas. You could use canned but it is so easy cook your own black eyed peas in an instant pot if you have one. If you cook your own you won’t have to read labels to make sure your black eyed peas aren’t seasoned with meat.…

This recipe for Vegan Carrot Salad is simple and straightforward because I wanted to let the sweetness of the carrots shine through. There are only five ingredients and it is pretty quick to whip up. If you have a food processor with a shredder function it should take less than ten minutes to make this yummy raw vegan carrot salad. If you don’t have a food processor you can still make it by using a box grater to shred the carrots but it will take a little more time. Love Carrots? Roasted Carrots with Farro Smoky Chipotle Bagel Sandwich Vegan Buffalo Potato Salad

Do you call it dressing or stuffing? I just call it yummy. This vegan cornbread stuffing is easy to make and perfect for holiday meals. What are some of your must have dishes at holiday celebrations? I like to mix it up and try different recipes. I won’t stray too far from traditional dishes for holiday meals but it’s fun to try new ideas and see what everyone enjoys. One thing is for sure I always make way too much food but leftovers the next day are half the fun right? I also love using all of my different serving dishes at holiday time too. Sure sometimes we keep it…

I have a love/hate relationship with summer so I have mixed emotions about the end of summer. I love the making trips to the local farmers market and the abundance of seasonal fruits and veggies but I hate the heat and humidity. For many people Labor Day marks the end of summer. It’s the last excuse to throw a great summer bash. I love any excuse to feed people I love. This salad was inspired by that spirit. A stone fruit is any fruit with a “pit” inside. Get creative and use any stone fruit you like. I used cherries, plums, and nectarines but peaches would also be amazing in…

I love beets! I love their earthy flavor. They are a hearty staple in our kitchen. I like golden beets because their flavor is a little mellower and less earthy taste than red beets. Plus bonus points for not staining my hands.  I wanted to do something different than just the same old boring roasted beets so I went to Pinterest for inspiration. When I found The Tomato Tart’s beet and goat cheese appetizer I knew I could veganize it. My Golden Beet Stack with vegan cashew cheese layers shines as an appetizer or as a stunning main dish. Serve it on its own or maybe with a simple arugula salad.…