They’re fudgy. They’re delicious. They’re…made of chickpeas? That’s right, friends. We’re putting chickpeas in our desserts, now. We should have been doing this all along! I’m normally pretty skeptical of healthy desserts (desserts are desserts! They don’t need to be healthy), but these little grain-free, protein packed chocolate bombs deserve a spot on the blog. Double chocolate cookies have been my favorite cookie forever. So after making a few batches of Ambitious Kitchen’s Chickpea Blondie recipe, I thought, what am I doing? I could be making these chocolatey-er. So after a few adaptations, these cookies were born. And I love them.
Need an easy, cozy, mid-week dinner? The good old split pea soup gets an upgrade with miso and (gasp) carrot tops! Ok confession: I hate veggie broth. I know it has its uses, but I don’t like having big cartons in my fridge and honestly, I think it makes all soups kind of taste the same. I often swap it out for miso! I keep a big tub of miso in my fridge to add to all sorts of savory dishes and it lasts me quite a while. It does have a pretty strong flavor that not every dish can handle so gracefully, but I think split peas and miso are wonderfully compatible star-crossed lovers who complement each other perfectly! And carrot tops–these tender little greens are often overlooked, but are perfect for pesto, sauces, or soups such as this. I’m all about getting my money’s worth from my ingredients, especially while in the midst of a pandemic!
Is it just me or did Easter kind of creep up on us this year? I suddenly realized it was almost Easter and I had nothing prepared. Of course candy is not the reason for the season, but as we are in the midst of a pandemic and unable to gather with our friends and family, I suddenly felt pressured to make the holiday special in some way. I scrambled to grab some vegan treats at the health food store, but I was pretty unimpressed with the vegan candy selection. Being frugal and innovative and overly confident in my cooking abilities, I decided to make my own chocolate eggs.
I was walking into the grocery store the other day when the familiar sight of Girl Scouts around a fold-up table topped with colorful boxes caught my eye. My heart rate increased as I neared their set up, quickly thinking up an excuse not to buy their cookies. As a former Girl Scout, I know all too well that those girls don’t easily take no for an answer! I slipped into the store unnoticed, but on my way out, I nearly fell victim to their genius marketing scheme (of doing nothing at all. Let’s be real. The cookies sell themselves). But as I eyed the selection of cookies on the table, four words changed my mind. “Five dollars a box!”
This is one of my favorite salads of all time. It is tangy, nutty, savory, and quite aesthetically pleasing if I do say so myself. It features massaged kale and cabbage as the star players, tart Granny Smith apples, fresh green onions, a garlicky tahini dressing, and crispy chickpeas on top. This balanced salad is refreshing and delightful any time of the year. It’s perfect for parties or for keeping in the fridge as an easy side-dish.
I know what you’re thinking. Another vegan mac and cheese recipe? Trust me, guys. You need this in your life. A more autumnal take on the classic dairy-free mac, this version incorporates butternut squash and warming spices. It’s topped with a crunchy, melty layer of breadcrumbs and vegan cheese, totally elevating its appearance and flavor. I’m not saying you should have mac and cheese on your Thanksgiving table…but if you do, it should be this one.
Who doesn’t love a good burger? These protein-packed patties are nutritious and full of flavor, making them perfect for impressing your friends at cookouts or keeping in the freezer for a quick add-on to weekday meals. They are hearty, flavorful, fabulously textured, and perfectly umami, giving store-bought vegan burgers a run for their money.
Early fall is known as the season of bountiful harvest. Time to raid your farmers market for ripe, end of season fruits and veggies! In this salad, pomegranates, sweet potato, and pepitas come together over a bed of dark greens. Topped with a warming curry vinaigrette and tangy homemade feta, this fall-inspired salad is the perfect dish for those last few summery days or the cool and crisp weather of autumn.
Recently I had my first mocktail since I was…hmm…maybe 13 years old? After having this mocktail at a restaurant, I fell in love and knew I had to recreate it. I’m a sucker for all things ginger…and turmeric and lime and it just so happens those are the ingredients of this sweet and spicy mocktail. Enjoy this simple delight as is or add a splash of your favorite liquor.
When I first went vegan, I had no idea how to create a balanced meal that actually met all of my nutritional needs. Fortunately, creating healthy vegan meals is not as daunting as it may seem. Follow along with me as I create a healthy, protein-packed Medditeranean-inspired bowl and take the guess work out of plant-based eating.
