I had been hearing amazing things about a beautiful cookbook called, Afro Vegan. It has an interesting collection of recipes with wonderful ingredients from African, Caribbean, and Southern backgrounds. The first recipe I made was Bryant Terry’s Tofu Curry. I made several alterations but used it as my inspirational base. Often times my kids say “tofu,…
Strawberry Rhubarb Muffins
Made with in-season strawberries and rhubarb, these muffins are a great morning treat or to go along with a salad or main meal. Rhubarb is a cool plant. It grows enormous inedible leaves (they’re actually poisonous) with varying shades of reddish green stalks that we eat. There is no real difference between the taste of…
Ginger Miso Dressing
Yummy yummy! You’ll want to add this to everything! It’s great on top of salad, use it to snazz up your quinoa or rice, marinade tofu, chicken, or fish in it. Wow! What’s better, it’s sooooo easy to make and has no fat or gross additives found in commercial sauces. No thickening agents, no added…
Banana Walnut Muesli
I was getting ready for a weekend of camping with friends and family. Since their meal was going to be toast and eggs, I decided to pack up a breakfast that could be done ahead of time, and eaten straight from the cooler. I threw muesli together in a quart canning jar. Nothing could be…
Banana Pancakes: Vegan and Gluten Free
This has become our family’s go-to pancake mix. My husband and I created this together on mother’s day, with inspiration from a Vitamix recipe. The recipe uses no added sugar, sweetened by fruit sweetened cranberries, oats, and bananas. Makes about 12 pancakes Ingredients: 1 1/2 c plant-based milk (almond, soy, cashew) 170 g of oats…
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