I’ve made it, it was delicious! Now you should make it too.
These pictures are actually from April of this year when I was visiting and house-sitting in Illinois. It’s never too late to share a good recipe though! Today I have for you, Fat Free Vegan’s ‘Peach’ Upside-Down Cake, except I made it with fresh pineapple. I feel like fresh pineapple and cake is taboo. I …
This is a cheat post. Kind of. I had actually intended to point you towards a homemade hand soap recipe, but I haven’t made it yet and don’t think the final product is photographable until the next day so…. Here I am with a soup from Vegan Yack Attack! I made her Multiple Personality Artichoke Arugula …
Today’s Go Make This is all about Chocolate Covered Katie’s Thai Coconut and Peanut Butter Curry. Amazeballs. Thai food, curry, vegetables…what more can you ask for? This recipe uses Thai Kitchen’s red curry paste—my first time buying. It’s like Thai bouillon including requisite flavors: galangal, lemon grass, and kaffir lime leaves. I remember the first …
Gasp! I haven’t shared a raw food burger since these raw vegan garden burgers. Today’s ‘Go Make This’ is all about Megan Elizabeth’s Raw Veggie Burger from her latest youtube video. Go make them. Now. You only need a few ingredients and you may already have them on hand like I did. They are also …
This right here is one of my absolute favorite Happy Herbivore recipes, Eggless Salad. As you can imagine it is the vegan spin on egg salad sandwiches made with tofu. Let me tell you, it is so damn tasty that the first night I made this Jeremy had a second sandwich just to have the …
Welcome to Thursday’s editorial where I feature a recipe from another blog’s creative landscape. Today I’m sharing a delicious recipe I made from Veggies in my Freezer blog, Oil-Free Basil Walnut Pesto. We bought a 1/2 lb. bag of basil at the farmers market last Saturday and I wasn’t going to let it waste in …
This is a guest post from Michelle’s husband, Jeremy. He normally writes about geekier stuff over at jeremyfelt.com, but had a very good reason to stop by and write about food. Enjoy! September is a busy month for Michelle and I. We each have birthdays and for 3 years now, we’ve been tossing in a …