vegan

The weather has started to cool down here in North Carolina and I have been desperately wanting to make s’mores. However, we do not currently have a fire pit! I have been forced to improvise, but am so happy that I did! These cookies are the perfect treat for a cool night or a socially distanced patio dinner with friends. They are soft and buttery, but with all the campfire goodness!

Another breakfast quinoa bowl! Honestly, can you blame me? These bowls are so easy, nutritious and tasty. These apple peanut butter bowls are the perfect combination of sweet and nutty. Add a dash of cinnamon for a little extra fall flavor. 

These sesame ginger dumplings are the definition of comfort food. These dumplings get their soft centers from shredded carrots, shiitake mushrooms, and tofu. In this recipe, I prefer to use Nasoya’s Sesame Ginger TofuBaked. I’ve found that I get a much more consistent texture than when I press and bake my own tofu (something I’ve been working on perfecting).

This hearty fall salad combines some of my favorite cool-weather flavors. The sweet potatoes are tossed in chili powder and cinnamon giving this salad a warm kick while the pear adds a cool, crisp crunch. It has so much flavor that it is paired best with a light balsamic or vinaigrette dressing.

After a nice long vacation from cooking, I’m feeling fresh and excited to try out some new recipes! This triple berry chocolate quinoa bowl is the perfect weekday breakfast. It comes together quickly and doesn’t require a lot of active attention. Better yet, the leftovers are yummy warm or cold!