[Re-blogged, with permission, from Rebel Recipes (instagram:@rebelrecipes), you can find the original post here]
I love pizza! And this is my absolute favourite – a big buckwheat flatbread pizza base with earthy and nutty beetroot hummus, topped with creamy cashew cheese, olives, toasted walnuts and peppery rocket.
I’ve posted so many pics of this on my Instagram account because this is one of my all time favourite quick and easy meals, especially when I’ve just got home from work, starving and want something super tasty!
This might be our most popular vegan parfait cream yet. We served our Chocolate Pecan Pie Granola with this cream at Charlotte VegFest, and our entire stock of granolas were sold out. Almost everyone who tasted it asked about the cream. It is simple and magical. As promised, the recipe is below. Continue Reading
I often crave creaminess in dressings and dips, but I am no longer willing to tolerate the cholesterol-laden egg and milk based ingredients that are typically in those types of products. Essentially, I want the flavor and the velvety feel without the consequences that go along with over-processed spreads and dressings. So I’m constantly on the lookout for healthier, vegan-friendly products that offer that same type of texture and taste. This is why I was super excited to partner with Best Foods & FeedFeed to create a new recipe.
The dreamy granola (vegan, gf) is updated and it is now better than ever, in more than one aspect! And it is now available on our brand new dreamy.market
The original recipe, a.k.a the Chocolate Pecan Maple Granola was really really good. No real qualms with that. But we wanted do improve the texture and clustering that is so traditional for granola, so that it can be easier enjoyed as a stand-alone snack when you need to. After a few slight flavor tweaks as well, we are now aptly calling it the “Chocolate Pecan Pie Granola”, because it is that awesome.
I love seeing ever widening options for plant-based food products in my favorite grocery stores. They increase the possibilities of practical home cooking. One such recent discovery was the vegan cream cheese at Trader Joe’s! I don’t know for how long they had been offering it, since I don’t spend much time at all staring at their cheese section. But when I found this out, I immediately grabbed one and started experimenting with it as a recipe component, for both savory and sweet options.
After my latest goddess dressing obsession, I wanted to go back and try making a vegan caesar sauce because I saw this Quinoa Chickpea Caesar Salad by The Full Helping and I simply had to try. I loved how she seasoned the chickpeas and developed a caesar sauce using white miso! I was not disappointed, to say the least. This is one delicious, full flavored combination.
Vegan parfait bowl, made with strawberry cashew yogurt and our Chocolate Pecan Maple Granola. We have been selling this granola in our online store and elsewhere and it has been quite popular. Since I can only ship it within US for now, and since I love open-sourcing, the recipe for it is given below, after a bit of a backstory.
Granola is deliciously crisp baked oats, typically lightly sweetened and mixed with other grains/nuts/seeds. We have been fans of it, as a family, forever.
My son is a pretty picky when it comes to food. I guess that is one rather difficult-to-deal-with consequence of having a chef mom. But I was at a loss at breakfast times because he largely ignored breakfast or nibbled a little on his food. I mean I like cooking, but not at 7am.
So I started looking at other options, like what most kids are having for breakfast, which is cereal. I personally find the kid cereals pretty evil actually, because of how they use marketing to sell kids this cheap junk food and convince them to consume it daily. There are, of course, healthy options out there but kids are as passionate about eating those as they are about eating cardboard and gravel.
So I set out to develop a granola recipe that my son would fall in love with. Oats are great. They are very rich in both fiber and protein, as well as vitamins, minerals and anti-oxidants (see here for more info). With this good a nutritional base, I wanted to add a little bit more protein and introduce some healthy fats. Come in nuts and seeds, specifically sunflower seeds, pecans, almond butter and virgin coconut oil. To sweeten the deal, I added a good amount of organic raisins and a bit of pure maple syrup. The final flavoring is delivered with Dutch process cocoa, cinnamon and vanilla extract. That’s the whole formula, no refined sugars, no refined oils, all good stuff in reasonable quantities (recipe below).