When I was trying to figure out what dessert to make for Thanksgiving last week I knew pie was out. I made pecan pie the week before Thanksgiving and pumpkin pie two weeks in a row before that. I think poor Eric was all pie’d out so I had to get a little creative. Last year when we were home for Christmas my mom bought a pack of cranberry bliss bars from Starbucks for us to snack on. They were delicious. When I remembered this I figured it might be time to try to make a vegan version. Continue reading
About 12 years years ago we had a vegan visitor come stay at our house and my mom and I scoured the internet looking for a nice meal to make her. We finally settled on a roasted red pepper pasta and it turned out so great I can still remember the taste. Since then I’ve searched and searched for the recipe but have not been able to find it. This recipe is my recreation of that awesome roasted red pepper pasta. We’ve made it a couple times and each time I realize something else that’s great about this dish. One thing is that it makes quite a bit of roasted red pepper sauce. I usually use half for the meal the night I make it and then vacuum seal and freeze the other half. This is great to have in the freezer so that when we get home super late and no one wants to cook we just heat up the sauce in a pan, cook a pot of pasta and have a homemade meal.
Another great thing about this recipe is how versatile this is. You can do so much with a bowl of pasta. We’ve topped it with roasted cauliflower once and tofu another time. You can top it with any protein (the cashew sauce already contains some protein) or mix it with some veggies. Continue reading
For this vegan stuffed french toast I used the same french toast soak that I used in my french toast sticks. We make the french toast sticks often but I’ve been craving banana pudding lately so I figured it would be nice to stuff some french toast with something similar! Instead of using a french baguette I used a regular vegan sandwich loaf and grilled up a few slices. Continue reading
For Thanksgiving this year my family flew out to Los Angeles, we rented an RV and drove up the coast of California to San Francisco. There were a few people with dietary restrictions so I made these butternut squash stuffed shells as a backup. Eric and I whipped these up a few weeks ago and loved them and they were a great thing to have in the fridge to pop in the microwave. Continue reading
These caramel apple bites are an awesome healthy dessert! We have gotten used to having something sweet in the evenings and we really need to reel this in a little bit. Instead of having super sugary desserts I’ve been trying to think of healthier ways to satisfy that sweet tooth. I got the idea to make caramel apple slices from domestically blissful (hers look so tasty!). I wanted to make these vegan so that Eric and I could enjoy these together, so I decided to make a raw date caramel instead of using traditional caramel. These were super easy and very yummy. We originally planned on only eating two each….but….we ate them all.
To make the raw date caramel just add 15 pitted medjool dates to a food processor along with 2 tbsp of almond milk and 2 tbsp of coconut cream (alternatively add almond milk in substitute for the coconut cream). Process the dates until a creamy paste forms. Continue reading