This apple pie baked oatmeal is gluten-free, vegan, and an incredibly delicious make-ahead breakfast option. This is perfect to make as part of meal prep... Read More
breakfast
These turkey bacon egg muffins are a perfect make-ahead breakfast option for busy school mornings. You can have a healthy breakfast on the table in... Read More
The oatmeal here is the exact same formula I always use (rolled oats, 50:50 mixture of water and soy milk, flax, a pitted date, a... Read More
When Steven and I were living together, we took weekend brunch seriously. I often used Saturday or Sunday as an excuse to make something special:... Read More
Finally, I decided to use a mixture that felt intuitive to me, but almost suspiciously simple: non-dairy milk, flax egg for binding, cashew butter for... Read More
It worked out just fine. The cashew cream definitely tastes less “cheesy” than a store-bought vegan cheese would, but it sort of melts into the... Read More
You can use any type of apples to make this recipe, but I was lucky enough to try Ambrosia apples for the first time. Ambrosias... Read More
A new tofu scramble to the rescue. It’s not actually new, because I was making it a lot this past fall. But it’s been a... Read More
I still use the stovetop, though, to sauté other ingredients. Shaved Brussels sprouts for a little green, onions for savoriness and flavor. And Super Firm... Read More
I love muffins and anything shaped like a muffin, but one of my challenges with muffin baking is that the muffin size always feels a... Read More