red onion
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This Vegan Barbecue Lentil Burrito Bowl is the perfect plant-based and gluten-free bowl of deliciousness! Made with savory barbecue lentils, cilantro rice, and sautéed peppers. It’s a snow day!! We woke up to a fresh coating of snow this morning in Connecticut (well, an ice/snow mix, but I’m not complaining!). Having inclement weather like this…
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This Balsamic Fig Pasta Salad is full of rich, savory flavors thanks to the mission figs and balsamic vinegar. This recipe is plant-based with a gluten-free option! This recipe includes an ad for California Figs. I developed this recipe organically, and all opinions are my own! I remember when I posted this Autumn Pumpkin Apple…
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This Vegan Kale Superfood Salad is packed with plant-based flavors and textures! The perfect no-cook meal for the warmer months! This recipe was created in collaboration with Bob’s Red Mill, a brand that I trust and use in my own kitchen. All opinions are my own, and I hope you love superfood salad! A year ago,…
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This Summer Corn Pico de Gallo is the perfect fresh and summery accompaniment to burgers, chips, roasted veggies, or salads! This post was created in collaboration with Dr. Praeger’s. All opinions are my own, and I think Dr. Praeger’s rocks!! This summer I have been ALL about making my own sauces and salsas. I’ve been making…
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This Summer Strawberry Salsa is the perfect summer food! Made with farm-fresh strawberries, and packed with lots of zesty flavors. Here for week two of my new posting schedule! It’s definitely been easier to post on Tuesdays and Thursdays so I can have the entirety of Monday and Wednesday to work. I’ve been really trying…
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These Vegan Buffalo Chickpea Fritters are the perfect easy, kid-friendly meal! These are great for dipping in barbecue sauce or ketchup. This recipe was created in collaboration with Bob’s Red Mill, a brand that I trust and use in my own kitchen. All opinions are my own, and I hope you love these Vegan Buffalo Chickpea Fritters!…
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This Vegan Blueberry Ketchup may be the best ketchup you’ve ever tried – it’s tangy, a little spicy, and with a hint of sweetness from the blueberries. This post was created in collaboration with Dr. Praeger’s. All opinions are my own, and I think Dr. Praeger’s rocks!! Sometimes you just need a good burger, amirite?…
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If you follow me on Instagram, you’ll see that a couple of times a week I post my vegan dinner bowls. Usually it’s a salad made with kale or mixed greens, pasta, roasted chickpeas (I like to use this recipe), nuts and seeds, and vegetables. For my dressing I almost always make this vegan sriracha…
