Here’s a really easy Thanksgiving dessert, in fact it may be the queen of easy Thanksgiving recipes! And if you’re wondering what to do with those leftover sweet potatoes or with that can of sweet potato puree, this is it! Our sweet potato pudding is the perfect last minute addition to any table (Thanksgiving, breakfast, after dinner, you name it) and the perfect way to use up those sweet potatoes!
Think that gluten-free vegan scones are impossible? Or that making your own vegan and gluten-free scones is complicated or difficult? Think again, because our vegan scone recipe is gluten-free, easy, uses regular ingredients that you almost certainly already have, and, best of all, it’s delicious! In fact, these scones are (or can be made to be) reminiscent of the maple oat scones of Starbucks fame, if you like!
Even though the Just company doesn’t recommend it, you can freeze Just Egg just fine (see what we did there?), and neither you nor the Just Egg will suffer any ill effects. Now, to be clear, we are talking about bottles of Just Egg, the kind that you find in the refrigerated section of the grocery store. Just Egg does also put out a frozen, precooked product, called Just Egg Folded, that you pop in the toaster and then put on a sandwich; that’s not what we are talking about here – we’re talking about the original, liquid Just Egg.
We love us some hash brown potatoes, and we particularly like the shelf-stable cartons of dried hashbrowns (the manufacturer has it as one word even though technically it’s two words) that you can get from Costco. You just open the top of the carton, pour in boiling water, and let it sit for 12 minutes: presto! Enough shredded raw hashed potatoes to feed a small army – if that army is 2-4 people. The carton says it makes seven servings, but c’mon, who do they think they’re kidding?
If you have been wondering what you can use as a vegan substitute for fried eggs (for example to make a vegan fried egg sandwich) wonder no more! Our vegan egg substitute for frying is easy, straight-forward, super-healthful, full of protein (just like eggs) and tasty as all get out! In fact, it’s actually reminiscent of fried eggs, not just in texture and looks, but in how it tastes!
These Gluten-Free, Vegan Cornmeal And Jalapeno Muffins Are Easy To Make And Packed With Zesty Flavor
We recently received a small bag filled to overflowing with jalapenos. This presented us with a conundrum — how do you make use of a pile of jalapenos before they go bad?
As you can probably tell, we are huge fans of muffins. After we began to pursue a vegan, gluten-free diet, we were saddened to discover that most coffee shops and stores only sold pastries filled with dairy, gluten, and/or eggs.
This copycat Kind bar recipe is kinder to the bees, kinder to your wallet, and kinder to the environment, that’s why we call them Kinder Bars!
Want a great recipe that will help you use up that extra spaghetti squash? You’re going to love our spaghetti squash pancakes!
Wondering if you can microwave Just Egg, or how to cook Just Egg in the microwave? Well, yes you can, and we’re going to tell you how!
There’s nothing as delicious as pancakes on a chilly January morning. And when the pancakes are vegan, gluten-free, and chock-full of applesauce and pecans, they’re even better!
We love muffins so much! But, sadly, we often have a hard time finding vegan, gluten-free ones to devour when we go out to eat.
We’re still wildly enthusiastic about our new waffle maker, and have recently devised a new recipe for vegan, gluten-free banana hazelnut waffles!
We were in the habit of buying tubes of polenta (organic only, of course, otherwise it is almost certainly GMO), and until recently, didn’t realize how easy it is to make this delicious, protein-rich food at home, no tube needed!
We recently scored a brand-new waffle maker at a second-hand store, and were so excited that we decided to make waffles for dinner! Normally, we have them for breakfast, but we just couldn’t wait.
You’re going to love these muffins! They’re perfect for October, or for any time, really. You know it’s not really fall unless you eat something that has pumpkin in it!
If you find yourself with a surplus of apples (hey, it happens!), you might experience a desire for apple cake. You have to get rid of those apples somehow, right?
Most of us have childhood memories of biscuits. The ones we devoured so hungrily as children tended to be packed full of butter, milk, and gluten, however.
Last week, we were obsessed with bananas. This week, it’s pineapple. And for good reason — they’re the perfect summer fruits!
Sometimes, you just need a hearty, stick-to-your-ribs breakfast. But you don’t want animal products or gluten. It is indeed possible to enjoy a robust morning meal without sacrificing your principles or your health.