This Korean inspired lentil dinner is easy, nutritious and sure to have you craving it on your weekly meal plan. A super flavorful quick sauce is simmered with lentils and seared mushrooms. Serve over rice for a quick vegan meal, and use leftovers for a great addition to salads, wraps and more!Continue reading “Korean Lentils – Vegan Bulgogi (GF Option)”
Starting off the year (and decade), the best way I know how: with a little bliss. Vegan Cranberry Bliss Bars that is!
These chewy blondies have hints of ginger and orange essence, are speckled with white chocolate and tart dried cranberries, and are topped with a sweet cream cheese frosting. The perfect veganized Starbucks copycat recipe so you can now recreate their Cranberry Bliss Bar at home and without dairy or eggs. Easy to make anytime of the year, no one will guess these decadent cookie bars are vegan!Continue reading “Vegan Cranberry Bliss Bars – Starbucks (Veganized!) Copycat”
A lightly curried, silky soup brimming with nutrition and is ready in less than 20 minutes! This is a great way to sneak in some iron rich lentils – be sure to use red ones which soften during cooking and create a creamy texture once blended.Continue reading “Creamy Curried Carrot, Ginger and Red Lentil Soup”
Sweet juicy blueberries are baked over a layer of ginger cookie crumbs in a no fuss, free-form flaky crust for an easy, pretty, and super delicious dessert. If you’re new to pastry making, this is a perfect recipe to start with. The galette is perhaps the easiest way to make a pie which is ruggedly handsome and makes for a lush treat!Continue reading “Vegan Blueberry Ginger Galette”