We’re welcoming fall today with our Creamy Kabocha Pasta topped with fresh pesto. Delightfully thick and cheesy, our recipe starts with Tinkyada gluten-free rice pasta with an inventive mix of baked kabocha squash and soaked cashews to create an incredibly scrumptious familiar comfort food without the downside of dairy. I ran across a nice article…
Jimbos-Naturally
Spicy Sweet Potato Ethiopian Stew
Hello my friends, it’s been a while since my last post, however, I’m finally back-on-track and ready to share my vegan adventures from the past 30 days. We’ve had illness, injury, a belated birthday trip to Portland with my two daughters, my husband Bill’s skin cancer diagnosis (with subsequent Mohs surgery) and finally a termite infested…
Walnut Quinoa Balls
As we head out to Whole Foods, Trader Joe’s and our local markets in search of the finest foods for our Thanksgiving feast, I hope we’ll all remember to give thanks every step of the way. No need to get upset with the crowds, slow traffic, or lack of parking. Instead, embrace the season while taking that…
Coconut Ice Cream Bars
Who doesn’t love an ice cream bar on a hot day? Here you go my friends…a “VEGAN” Chocolate Covered Ice Cream Bar. Our Coconut Ice Cream Bars aim to please with a creamy vanilla base and a layer of thick chocolate and coconut on top. We made it easy by melting Enjoy Life Foods Mega Chunks. We…