Debbi adapted this from a recipe to make vegan Milky Way bars, and I chunked them up with pistachios and cranberries. We made just the date caramel from the recipe, combined it with treats, rolled into balls and then covered them in melted dark chocolate.Read More
What better way to declare it's still summer than with frozen mango treats? To my surprise, mango lassis are relatively straightforward, and after looking up a few drink and ice cream recipes along these lines, I went for it, using my all-time favorite yogurt, Greek Gods Honey flavor.Read More
Debbi and Liam taught me the ways of cereal plus, and now I can never go back. Great snack on a hot summer day when you don't feel like making anything for lunch that can't just be dumped into a bowl.
- cacao nibs
- crystallized ginger
- chocolate covered amaranth*
- chia seeds
- sunflower seeds
Put all of the above together, no need to cook the oats!
Other variations include coconut shreds, flax seeds, dried cranberries - basically anything from the bulk bins.
* not normal. We found this item at the amazing Dekalb Farmers Market in Atlanta.
- 4 peaches/nectarines
- 1/2 cup of a boozy mixture (rum, bourbon, Pimm's, etc.)
- ground cinnamon
- 1 tsp vanilla
- tub of ricotta
- Mix together 1/2 cup any number of brown alcohols, such as rum, brandy, bourbon, whiskey, etc. We used spiced dark rum, Pimm's and bourbon. Add a few dashes of cinnamon and the vanilla. Pour onto a platter or baking dish.
- Cut each peach/nectarine in half and remove pit. Place the halves face down on the platter in the boozy mixture and let sit while the grill heats up, or while you eat dinner.
- Turn the grill on high and place each peach half face down on the grill, close it and let cook for 5 minutes
- Meanwhile, pour the boozy mixture from the platter into a creamer-type cup (so that you can easily pour it out)
- Flip the peaches on the grill and pour a bit of the mixture into the exposed empty pit area of each peach. If you have more liquid left over, just drizzle across all the peaches. Close the grill and let cook for 5 more minutes.
- Remove the peaches and serve 2 halves per person. Drizzle honey on the peaches, add a scoop of ricotta, then drizzle some more honey on everything. Sprinkle pistachios on top.
AKA Smoothie of the Gods! It's a smoothie that tastes like a milkshake. And it's vegan!Read More
This recipe utilizes some risotto-style techniques to really mesh the squash and the pasta in a tasty way. You can also save the seeds to roast with olive oil and salt for a crunchy snack later.Read More
It's actually avocado-banana-greek-yogurt teff pancakes, but let's keep in simple. I adapted a recipe from here and was forced to substitute a bit due to a lack of bananas and soymilk. The result was something that seems like it shouldn't even be called a pancake, but rather some kind of extra-moist breakfasty patty.Read More
I've made a version of this a few times, but think I've hit on a good balance of asian-fusion with a mega sauce adapted from a Pok Pok egg salad recipe and an "Asian-influenced" noodle recipe. I wasn't sure why I prepared both sauces and was getting ready to just go with the raspberry one, but Debbi said "go for it," so I combined. Shrimp whisperer.Read More
I made coconut-acorn squash soup recently and then served the leftovers cold a few days later in shot glasses and it was even better the second time around! This soup is so quick and easy to makeRead More
I'm a big fan of toppings and feel that they make the meal. That's why I'm a fan of Anderson's Pea Soup. The soup is just pea soup but it's so fun to add the croutons, green onion, etc. on top. I made vegan black bean enchiladas the other night and then we had a contest to see how many toppings we could add when we had them as leftovers later in the week. I highly recommend it as a fun leftovers activity!Read More
I can't decide if it is a Ghostbusters smoothie or a Partridge Family 1973 linoleum smoothie.Read More
The crust is made of pulverized ginger snap cookies instead of graham crackers and it is sooo good and relatively easy.Read More
This sandwich goes out on a sweet-and-salty limb and pays off big time. An investigation into the the depths of the freezer and cupboard uncovered a lovely combo for lunch.Read More
This fairly easy recipe was originally a vegan one, it works well with a variety of non-vegan replacements for soymilk. If you're into that sort of thing.Read More
My hunch that these would be great as cookies came true as these babies are M-O-I-S-T and everything you are looking for in a cookie. Make them without chocolate and they are great treats for the dogs in your life.Read More
Right around Columbus Day weekend (which I prefer to call Cranberry Weekend, when Cranberry Chip Ice Cream is in order) is usually about time to harvest the basil plants before it gets much colder up here in the Northeast. Pine nuts are expensive and we had a big bag of pistachios so with basil harvest season upon us, I figured it was worth a shot!Read More
We had chunks and we had curd. Why not combine? Citrus and chocolate is always a treat.Read More
This meal was truly an exquisite course: I cut up eggplant and put it in the oven then cut up potatoes and was getting ready to fry. I wasn't that excited about it. Then Rick took over and made it into this potato, eggplant, buffalo mozzarella, tomato, basil, roasted delicious heaping pile you see here. Yum!Read More
Earlier this summer on a trip to San Juan island in Washington, I enjoyed one of the best beverages of my life thanks to a food truck called Roadriggers: watermelon lemonade. Back on the east coast, we attempted to recreate this magic for the 4th of July. It was really good! Not as good as the original, but really good.Read More