You'll want to bookmark this post! Here are 3 recipes for plant-based peeps on the go go go! Vegan Freezer Burritos GO Bars (Freezer Oatmeal/Granola Bars) Instant Vegan Cheese Sauce Mix The cheeze mix, btw, is also great for sprinkling...Show More Summary
Yield: 1 dozen cookies (recipe easily multiplies) I am not sensitive to gluten–at least not in any noticeable way–so I created these cookies for two reasons: 1) for folks who are, and 2) because I have a summer crush that is quickly turning into a long-term affair with brown rice flour. It lends to these Read more
Get a jumpstart on the semester with these straight-A “back to school” ready meals.Whether the kids are starting a new school year…OR you’re ready to fall back into a healthy routine...This meal plan is your syllabus! Enchilada’d Potatoes Bistro...Show More Summary
Hold on to your forks… There’s a new “Slimming” option on the meal plans! STARTING THIS WEEK! (August 2 2017 meal plan) The “Slimming” option includes the lower fat modification you already know and love PLUS bread-free suggestions. If...Show More Summary
Yield: 4 to 6 servings Let’s be honest: chickpeas do not taste like tuna. They simply don’t. Maybe it’s been so long since we all tasted tuna that something vaguely the same color and texture mashed up in mayo will do the trick for some. Not for this gal. I have made chickpea tuna on Read more
Yield: 6 to 8 servings For a long time, I thought I didn’t care for gazpacho. And I don’t like the rich, tomato-y kind that tastes like a Bloody Mary. But this ain’t that! I adore my quick, light version that combines watermelon, tomato, bell pepper, cucumber, onion, and garlic with some delicious spices and Read more
There's a food truck a few blocks from my house that makes a great vegi burrito with the best salsa!
A big salad that I made the other day. Wish I had avocado! Yummy Devils food cake. This is Duncan Hines. Mix one box of cake mix and one can of pumpkin purée. Bake for 30 minutes. Pizza from Mama's Pizza, a local favorite. Got mine with no cheese and lots of garlic!
Hold on to your forks… There’s a new “Slimming” option on the meal plans! The “Slimming” option includes the lower fat modification youalready know and love PLUS bread-free suggestions. If you’re trying to eat less processed grains,Show More Summary
My husband’s birthday was last Friday, and I thought I’d be sharing his birthday cake (a carrot cake) with you rather than veggie chili, but in cooking (as in all things) it doesn’t pay to take things for granted. The cake was not a success. It sank in the middle and was only edible because... Read More » The post Mega Veggie Vegan Chili appeared first on FatFree Vegan Kitchen.
The ‘must-listen’ research podcast on dieting and nutrition is back! Shortcut to Slim season 2 starts Sunday, August 6th With a new episode every week! Get ready to learn all about neuroscience, your brain, environmental triggers, and...Show More Summary
I used a banana cake recipe and cut the sugar to 1/2 cup and added 1tb blackstrap molasses. Worked out fine! Revised recipe 1 3/4 cups flour 1/2 cup sugar 2 tsp baking powder 1/4 tsp salt 3/4 cup soymilk 1/2 cup oil 1 tsp vanilla 1 TB blackstrap molasses 2 ripe mashed bananas Mix all ingredients together and spoon into paper muffin liners. Bake 350f for about 30 minutes.
Ah, vegan mayo. I love it so. But, alas, at 100 calories per tablespoon–sadly, no different than egg- and oil-based mayo–I don’t allow myself to indulge nearly as much as I would like. Or I end up having to log extra miles just to burn it up. Enter Blooming Platter Mayo which I created in Read more
Today's quick 'n' easy 'n' versatile salad, just a thick slice of iceberg lettuce topped with summery BLT-ish vegetables and a drizzle of Homemade Thousand Island Dressing. Surprisingly filling! Low Carb. Weight Watchers Friendly. Naturally Gluten Free. Please oh please, don't mock. Show More Summary
Yield: 1 serving of 4 silver dollar-sized vegan pancakes (recipe easily multiplies) With more ground chia seeds and flax seed meal than I knew what to do with–courtesy of a friend’s church pantry where the higher end donations from grocery stores apaprently aren’t what the needy need–I wondered what would happen if I used Read more
Look what I made! It's spicy because cinnamon and cayenne.
Actually green lentils!
Yield: 4 crisps (recipe easily multiplies, but they are rich) Yesterday, I purchased a new carton of Follow Your Heart brand vegan parmesan for a dinner party last night. But about 3 tablespoons remained in the previous carton. Wanting to save room in the fridge, I was about to combine them when the Parmesan Crisp Read more
OMG, I have been laughing so hard reading the #MakeABookTasty hashtag on Twitter today.I tweeted at Goodreads (where I store all my books... 121 this year and counting!) asking them to roundup the best and pair them with recipes, but then I thought WAIT I can do that. Here are some of my favorite responses... Show More Summary
Yield: 8 to 12 servings I have loved baking–and now vegan baking–for as long as I can remember: both the art and the science of it. Experimentation and solving culinary puzzles have kept the excitement in the relationship. This New York Style cheesecake represents a veganization triumph. I think my mother–who considered her dairy-based recipe Read more