All of my recipes come when I have a few ingredients that I need to use before they go bad. I had some week old potatoes, cans of chickpeas, and some frozen cauliflower. So I decided to make this recipe. Please note that I didn’t measure anything for this recipe. Use as much or as little of each ingredient as you like. I made a huge pot of this chickpea potato curry so I wouldn’t have to cook for the week. So if you are having a dinner party or like to meal prep, this is a recipe you surely will love! Here are the ingredients that you need:
I recently made this delicious pasta salad that I want to share with you. Like a lot of my recipes, I made a huge batch of this southwestern pasta salad so that we won’t have to cook for most of the week. You can adjust the portions to the amount of pasta salad you need. Here are the ingredients you will need:
For the past two weeks this has been my favorite breakfast. We eat this almost everyday. It’s very filling and the good thing about this dish, is that you can add different toppings everyday to switch things up. I’m going to share with you the recipe for the very first day I made this dish. Without further ado, here are the ingredients you will need:
A few weeks ago, we had a staff ice cream social. Since I don’t eat dairy, I decided to bring carob chia seed pudding for myself and a raspberry jam to share with everyone else. I was pleasantly surprised with how much my coworkers (who are not vegan) loved my jam. This inspired me to share this recipe with you.
I made an entire jar of the jam before coming to work and by the end of the social the jar was half empty!
- 12 ounces of fresh raspberries
- 3-5 pitted Medjool dates
- Juice of 1 lemon
- 1 TBS of chia seeds
- Put all ingredients in a food processor or blender
- Blend until well combined
- Stir in TBS chia seeds
- Put in glass jar
- Let it sit in the refrigerator for at least 4 hours for the chia seeds to expand
I was able to make this jam last a week. There are so many ways you can enjoy this delectable jam. I personally have topped my chia seed pudding with it and ate “banana tacos with it” (put a banana in a romaine leaf and top with almond butter and jam).
Let me know if you try this recipe and how you serve it. If you love raspberries as much as I do, check out my raspberry sage salad dressing.
As always, be happy. Be healthy. Be the best version of you possible.
Always & Forever
Forever & Always
One of my favorite dipping sauces way back in the day was honey mustard. As a vegan, I haven’t been able to enjoy this sauce until recently when I decided to make my own recipe.
What I like about this recipe is that it contains simple, natural ingredients. For the “honey” sweetness, I like to use Medjool dates. The almond butter may seem like an unusual addition, but trust me when I say that this sauce is bomb!
As I mentioned in my Abundance Mentality and Veganism post, I get a lot of questions, concerns, and criticism about what I choose to fuel my body. This got me to thinking about why I choose to eat healthy. Where I work people bring food all the time. I’m often offered foods that I no longer eat such as chocolate, bread, and meat dishes.
I respectfully decline these offers. Sometimes people may ask why I choose not to eat certain things. Being in those situations and writing about veganism inspired me to write about the importance of selectivity.
I never liked coleslaw when I was younger and ate the Standard American diet. Since I’ve been experimenting with new recipes lately, I was eager to create a version of coleslaw that I would actually enjoy. This is by far one of my favorite raw vegan dishes I’ve made.