Roasted Fall Vegetables

Growing up in South Carolina, we knew not to get too excited about the onset of fall with the first chill in the air.  Usually just when we think fall has arrived, summer lobbied for one last push. But now that I’m in Nashville, fall seems to be a little more reliable.  It’s early September, […]

Read More...

Sweet & Tangy Lil’ Smokies

This used to be one of my favorite recipes back in the day, and recreating it vegan style was simple as pie, mainly because Fieldroast has the most amazing vegan alternative-meat products. If you haven’t tried these products yet, you should!  I use their roast for holidays, the frankfurters for cookouts, and their breakfast sausages […]

Read More...

Rotel Cashew Queso Dip

This cheese dip recipe is seriously our number one recipe.  We make it at least once a week, and especially when we have company.  Because it’s THAT GOOD! Most people who aren’t plant-based can’t tell it doesn’t actually have cheese in it.  Instead, its flavor comes from the combination of raw cashews and nutritional yeast. […]

Read More...

Garlicky Beet Greens Soup

At this week’s grocery store trip, I decided to grab a bunch of beets.  Why? Listen, I’m on a mission to try to like them.  The same thing I did with bell peppers, mushrooms, and celery.  I’ve told y’all before that my taste buds changed when I became plant-based and I started loving foods I […]

Read More...

Buffalo Chickpea Veggie Pizza

I’ve talked many times about my love affair with Franks Hot Sauce.  It literally makes my world go round! Buffalo chickpeas are something I make often–I stuff them in pitas or top on salads. But in this recipe, they are the star of a better-than-a-restaraunt vegan pizza. So, so good. You could put any variety […]

Read More...