Welcome back to the blog, loves! I am so excited to share my absolute favorite soup of all time with our community. This soup comes together in just about 30 minutes and can even be frozen for batch cooking. The key to this soup is to split the broth base (vegetables and beans) and the pasta noodles. I like to keep them seperate to avoid a slimy noodle that comes from just tossing them all in together. As always, we love to batch cook, so separation is key! If you will having the entire pot of soup for dinner, then you can just toss all together, no problem. Read more
Welcome back to the blog! Today we are sharing a super random recipe that we accidentally created by forgetting to turn the food processor off haha! I never thought of making cauliflower and broccoli into a bowl of mixed rice but it turned out great! Read more
Are you in need of a super creamy, delicious, soul-warming and kid-approved soup to please even the pickiest of eaters?? Then look no further! Check out this amazingly creamy vegan butternut squash thyme soup! Read more
Last week we introduced this amazing Vegan Pomegranate Sweet Potato Bowl recipe to our newsletter subscribers and now it’s time to go public!
This bowl is filled with two of my favorite in-season Fall picks; Baked sweet potatoes and pomegranate seeds. I absolutely love to pair these two together and the outcome is delicious. While you could pair this bowl with pretty much any of your favorite dressings, I do prefer to use some sort of a cream sauce like our chosen cashew cream dressing. Feel free to substitute soaked cashew nuts for some soaked sunflower seeds for a much more budget-friendly recipe! Read more
Vegan Beet and Pomegranate Buddha Bowl with Cashew Creme Sauce
If you are looking for an absolutely gorgeous buddha bowl with a fun twist, look no further than this amazing Vegan Beet and Pomegranate Buddha Bowl. One of my favorite things about this bowl is that it can be made both raw and cooked; ready in under 5 minutes or just under 20 minutes! Simply choose which one you prefer and get slicing and dicing!
Vegan Broccoli and Butternut Squash Buddha Bowl with Lemon Tahini Dressing
It’s been a serious minute since we roasted some delicious broccoli florets in this house and we need to fix that! About three months ago, I went on a broccoli crazy shopping spree at the market and came home with 10 huge heads of the most gorgeous greens. I chopped them, froze them on a baking sheet and then transferred them into 4 large silicone bags (because screw plastic) to use later in the week……