I’ll be the first to admit that I have the biggest sweet tooth. I love cakes, cookies, and candies. This recipe combines two of my favorite desserts: chocolate chip cookies and cupcakes. By freezing balls of cookie dough overnight, they can be cooked right in the middle of these cupcakes and still keep their doughy, fudgy texture. Serve these at your next holiday or birthday party!
I can’t count the number of times that friends have told me they can’t go vegetarian/vegan because they would miss bacon. So I decided to solve that problem. Please note that this recipe has two cooking options: oven or air fryer. The oven requires more cooking time, but this “bacon” is worth the wait. It’s crisp and salty and is perfect to pair with a tofu scramble or some pancakes for breakfast.
‘Nacho average snack. This non-dairy, nut free queso is a game changer. It gets it’s bright orange color from veggies and it’s cheesy flavor from nutritional yeast. You can keep it mild or spice things up with chili powder and jalapeno brine! We like to drizzle ours on blue corn chips topped with black beans, corn, pico de gallo and avocado.
Looks like breakfast-tastes like dinner! My refrigerator always seems to be full of hummus, but I’m not always able to finish it before it reaches its expiration (shoutout to that one time I was gifted with literally 10 lbs of hummus). When this happens, I throw what I can in my freezer. The problem is that freezing hummus can alter the texture and flavor.
It’s game day! You know what that means - wings! Football Sundays aren’t complete without some spicy bbq wings. Ours are made with cauliflower and served up with some homemade biscuits and caesar salad (all vegan). Make these up for your next Superbowl Party and you’ll be sure to win MVP.