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KEEPIN' IT KIND
Lemon-Thyme Triple Berry Crisp. June 1, 2017. 5. Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! RECIPES - KEEPIN' IT KIND Ice Cream. Caramel Pecan Frozen Dessert Sandwiches, 2 Ways: Peachy Maple Pecan & Chocolate-Dipped Banana. Peanut Butter-Caramel-Brownie Chunk Ice Cream. Easy, Gluten-Free, Vegan Ice Cream Sandwiches with So Delicious Cashew Milk Ice Cream. Frozen Mississippi Mud Pie. “Mississippi Mud” Chocolate Frozen Yogurt.HOMEMADE GNOCCHI
Preheat the oven to 400. Place the russet potatoes on the baking sheet. Bake in the preheated oven for 1 hour or until easily pierced with a fork. Remove from oven and slice each of them in half lengthwise. Bring a large pot of water to a boil. I like to use an 8qt. pot and fill it 75 VEGAN SPRING RECIPES Baked Apricot Crumble Oatmeal. Spring Greens Petite Vegan Quiche (Sunday Morning Banana Pancakes) Carrot Cake Waffles with Cinnamon-Maple Cream Cheese Spread. Dragon Fruit Smoothie Bowl. Smoky Spring Asparagus Tofu Scramble (Vegan Richa) Peaches & Cream Doughnuts. Soy-Free Vegan Benedict. MY TOP 25 VEGAN KITCHEN STAPLES MY TOP 25 VEGAN KITCHEN STAPLES. Legumes – Whether they are canned, dry, or cooked and stored in the fridge/freezer, I am never without my beans. Occasionally I’ll get some more exotic varieties of beans, but I always have chickpeas, black beans, great northern white beans, pinto beans, black-eyed peas, lentils, and green peas in my kitchen. EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, milk, and oil in a medium bowl and whisk together. Add the wet ingredients to the dry and stir until the mixture becomes unstirrable. Use your hands to work the dough until fully combined. ROASTED GRAPEFRUIT OATMEAL Add the milk and microwave for 2 minutes. Stir in the grapefruit segments and nuts, and microwave for another 30 seconds. Serve warm. You can also cook on the stovetop by adding the first 6 oatmeal ingredients to a small pot, cover and heat on medium heat for a few minutes, until thickened and oats are soft. Stir in the grapefruitsegments and
JACKIE'S PERSIMMON OATMEAL COOKIES In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, cardamom and cinnamon. Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes. Use a blender or food processor to pulse the coconut oil, persimmon, sugar, molasses, and vanilla together. SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process. MY VEGAN STORY: CLÉMENCE MOULAERT, THE VEGAN COOKIE FAIRY Stay tuned because I do have a couple more giveaways coming down the pike. And now I have a “My Vegan Story” from one of my favorite vegan bloggers, Clémence Moulaert of the blog, The Vegan Cookie Fairy. For those of you just now joining, the “My Vegan Story” series is where vegans can share their journey with everyone in hopesthat it
KEEPIN' IT KIND
Lemon-Thyme Triple Berry Crisp. June 1, 2017. 5. Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! RECIPES - KEEPIN' IT KIND Ice Cream. Caramel Pecan Frozen Dessert Sandwiches, 2 Ways: Peachy Maple Pecan & Chocolate-Dipped Banana. Peanut Butter-Caramel-Brownie Chunk Ice Cream. Easy, Gluten-Free, Vegan Ice Cream Sandwiches with So Delicious Cashew Milk Ice Cream. Frozen Mississippi Mud Pie. “Mississippi Mud” Chocolate Frozen Yogurt.HOMEMADE GNOCCHI
Preheat the oven to 400. Place the russet potatoes on the baking sheet. Bake in the preheated oven for 1 hour or until easily pierced with a fork. Remove from oven and slice each of them in half lengthwise. Bring a large pot of water to a boil. I like to use an 8qt. pot and fill it 75 VEGAN SPRING RECIPES Baked Apricot Crumble Oatmeal. Spring Greens Petite Vegan Quiche (Sunday Morning Banana Pancakes) Carrot Cake Waffles with Cinnamon-Maple Cream Cheese Spread. Dragon Fruit Smoothie Bowl. Smoky Spring Asparagus Tofu Scramble (Vegan Richa) Peaches & Cream Doughnuts. Soy-Free Vegan Benedict. MY TOP 25 VEGAN KITCHEN STAPLES MY TOP 25 VEGAN KITCHEN STAPLES. Legumes – Whether they are canned, dry, or cooked and stored in the fridge/freezer, I am never without my beans. Occasionally I’ll get some more exotic varieties of beans, but I always have chickpeas, black beans, great northern white beans, pinto beans, black-eyed peas, lentils, and green peas in my kitchen. EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, milk, and oil in a medium bowl and whisk together. Add the wet ingredients to the dry and stir until the mixture becomes unstirrable. Use your hands to work the dough until fully combined. ROASTED GRAPEFRUIT OATMEAL Add the milk and microwave for 2 minutes. Stir in the grapefruit segments and nuts, and microwave for another 30 seconds. Serve warm. You can also cook on the stovetop by adding the first 6 oatmeal ingredients to a small pot, cover and heat on medium heat for a few minutes, until thickened and oats are soft. Stir in the grapefruitsegments and
JACKIE'S PERSIMMON OATMEAL COOKIES In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, cardamom and cinnamon. Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes. Use a blender or food processor to pulse the coconut oil, persimmon, sugar, molasses, and vanilla together. SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process. MY VEGAN STORY: CLÉMENCE MOULAERT, THE VEGAN COOKIE FAIRY Stay tuned because I do have a couple more giveaways coming down the pike. And now I have a “My Vegan Story” from one of my favorite vegan bloggers, Clémence Moulaert of the blog, The Vegan Cookie Fairy. For those of you just now joining, the “My Vegan Story” series is where vegans can share their journey with everyone in hopesthat it
RECIPES - KEEPIN' IT KIND Kristy Turner and Keepin' It Kind, 2012-2015. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. MY TOP 25 VEGAN KITCHEN STAPLES MY TOP 25 VEGAN KITCHEN STAPLES. Legumes – Whether they are canned, dry, or cooked and stored in the fridge/freezer, I am never without my beans. Occasionally I’ll get some more exotic varieties of beans, but I always have chickpeas, black beans, great northern white beans, pinto beans, black-eyed peas, lentils, and green peas in my kitchen. EASY, HOMEMADE, VEGAN & YEAST-FREE FLATBREAD 1/2 teaspoon salt. 1/2 cup water. 1/4 cup non-dairy milk (I used almond) 2 tablespoons olive oil. Instructions. Combine all of the ingredients in a food processor, fitted with a DOUGH BLADE or a stand-mixer. Process/mix until a ball forms. If you have neither a food processor or stand-mixer, combine the ingredients in a largebowl.
THE PERFECT VEGAN VALENTINE'S DAY MENU Valentine’s Day is not my favorite holiday purely for the fact that I feel that we should celebrate love everyday. Chris and I actually make a point to not exchange gifts or do anything special on February 14th because we feel like we should do that sort of stuff randomly, not just because it happens to be a certain date. CHOCOLATE CHICKPEA TRUFFLES Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes. Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completelycover
SUNFLOWER CHEDDAR
*This recipe is from Somer’s old blog, Good Clean Food (which continues to be a great resource for plant-based kitchens everywhere), but Somer has branched out and started her own blog, Vedged Out.. You should totally check it out, because Somer is CREAMY POTATO SPLIT PEA SOUP Instructions. Melt the butter in a large pot over medium heat. Add the leek and cook, stirring occasionally, until the leeks are tender and slightly translucent, four to five minutes. Add the carrot, celery, and potato and cook, stirring occasionally, for about 5 minutes. Add the split peas, vegetable broth, water, thyme, parsley, cumin, garlic ARTICHOKE OLIVE TAPENADE Instructions. Place all ingredients in a food processor and pulse until well-incorporated and all pieces are fairly uniform in size. Store in an airtight container in the refrigerator for 3-5 days. 3.1. CHOCOLATE MATCHA BUTTER CUPS Instructions. In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes. While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl andplace over a
SLOPPY CHICKS (CHICKPEA SLOPPY JOES) Instructions. Pour the chickpeas into a bowl. Use a fork to mash them until they are in small chunks/shreds. Set aside. Preheat the oven to it’s lowest temperature. Open the buns and place the halves, cut side up, on the center rack (or on a baking sheet). Let them heat up for about 10-15 minutes.KEEPIN' IT KIND
Lemon-Thyme Triple Berry Crisp. June 1, 2017. 5. Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! RECIPES - KEEPIN' IT KIND Ice Cream. Caramel Pecan Frozen Dessert Sandwiches, 2 Ways: Peachy Maple Pecan & Chocolate-Dipped Banana. Peanut Butter-Caramel-Brownie Chunk Ice Cream. Easy, Gluten-Free, Vegan Ice Cream Sandwiches with So Delicious Cashew Milk Ice Cream. Frozen Mississippi Mud Pie. “Mississippi Mud” Chocolate Frozen Yogurt.HOMEMADE GNOCCHI
Preheat the oven to 400. Place the russet potatoes on the baking sheet. Bake in the preheated oven for 1 hour or until easily pierced with a fork. Remove from oven and slice each of them in half lengthwise. Bring a large pot of water to a boil. I like to use an 8qt. pot and fill it 75 VEGAN SPRING RECIPES Baked Apricot Crumble Oatmeal. Spring Greens Petite Vegan Quiche (Sunday Morning Banana Pancakes) Carrot Cake Waffles with Cinnamon-Maple Cream Cheese Spread. Dragon Fruit Smoothie Bowl. Smoky Spring Asparagus Tofu Scramble (Vegan Richa) Peaches & Cream Doughnuts. Soy-Free Vegan Benedict. MY TOP 25 VEGAN KITCHEN STAPLES MY TOP 25 VEGAN KITCHEN STAPLES. Legumes – Whether they are canned, dry, or cooked and stored in the fridge/freezer, I am never without my beans. Occasionally I’ll get some more exotic varieties of beans, but I always have chickpeas, black beans, great northern white beans, pinto beans, black-eyed peas, lentils, and green peas in my kitchen. EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, milk, and oil in a medium bowl and whisk together. Add the wet ingredients to the dry and stir until the mixture becomes unstirrable. Use your hands to work the dough until fully combined. ROASTED GRAPEFRUIT OATMEAL Add the milk and microwave for 2 minutes. Stir in the grapefruit segments and nuts, and microwave for another 30 seconds. Serve warm. You can also cook on the stovetop by adding the first 6 oatmeal ingredients to a small pot, cover and heat on medium heat for a few minutes, until thickened and oats are soft. Stir in the grapefruitsegments and
JACKIE'S PERSIMMON OATMEAL COOKIES In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, cardamom and cinnamon. Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes. Use a blender or food processor to pulse the coconut oil, persimmon, sugar, molasses, and vanilla together. SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process. MY VEGAN STORY: CLÉMENCE MOULAERT, THE VEGAN COOKIE FAIRY Stay tuned because I do have a couple more giveaways coming down the pike. And now I have a “My Vegan Story” from one of my favorite vegan bloggers, Clémence Moulaert of the blog, The Vegan Cookie Fairy. For those of you just now joining, the “My Vegan Story” series is where vegans can share their journey with everyone in hopesthat it
KEEPIN' IT KIND
Lemon-Thyme Triple Berry Crisp. June 1, 2017. 5. Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! RECIPES - KEEPIN' IT KIND Ice Cream. Caramel Pecan Frozen Dessert Sandwiches, 2 Ways: Peachy Maple Pecan & Chocolate-Dipped Banana. Peanut Butter-Caramel-Brownie Chunk Ice Cream. Easy, Gluten-Free, Vegan Ice Cream Sandwiches with So Delicious Cashew Milk Ice Cream. Frozen Mississippi Mud Pie. “Mississippi Mud” Chocolate Frozen Yogurt.HOMEMADE GNOCCHI
Preheat the oven to 400. Place the russet potatoes on the baking sheet. Bake in the preheated oven for 1 hour or until easily pierced with a fork. Remove from oven and slice each of them in half lengthwise. Bring a large pot of water to a boil. I like to use an 8qt. pot and fill it 75 VEGAN SPRING RECIPES Baked Apricot Crumble Oatmeal. Spring Greens Petite Vegan Quiche (Sunday Morning Banana Pancakes) Carrot Cake Waffles with Cinnamon-Maple Cream Cheese Spread. Dragon Fruit Smoothie Bowl. Smoky Spring Asparagus Tofu Scramble (Vegan Richa) Peaches & Cream Doughnuts. Soy-Free Vegan Benedict. MY TOP 25 VEGAN KITCHEN STAPLES MY TOP 25 VEGAN KITCHEN STAPLES. Legumes – Whether they are canned, dry, or cooked and stored in the fridge/freezer, I am never without my beans. Occasionally I’ll get some more exotic varieties of beans, but I always have chickpeas, black beans, great northern white beans, pinto beans, black-eyed peas, lentils, and green peas in my kitchen. EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, milk, and oil in a medium bowl and whisk together. Add the wet ingredients to the dry and stir until the mixture becomes unstirrable. Use your hands to work the dough until fully combined. ROASTED GRAPEFRUIT OATMEAL Add the milk and microwave for 2 minutes. Stir in the grapefruit segments and nuts, and microwave for another 30 seconds. Serve warm. You can also cook on the stovetop by adding the first 6 oatmeal ingredients to a small pot, cover and heat on medium heat for a few minutes, until thickened and oats are soft. Stir in the grapefruitsegments and
JACKIE'S PERSIMMON OATMEAL COOKIES In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, cardamom and cinnamon. Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes. Use a blender or food processor to pulse the coconut oil, persimmon, sugar, molasses, and vanilla together. SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process. MY VEGAN STORY: CLÉMENCE MOULAERT, THE VEGAN COOKIE FAIRY Stay tuned because I do have a couple more giveaways coming down the pike. And now I have a “My Vegan Story” from one of my favorite vegan bloggers, Clémence Moulaert of the blog, The Vegan Cookie Fairy. For those of you just now joining, the “My Vegan Story” series is where vegans can share their journey with everyone in hopesthat it
RECIPES - KEEPIN' IT KIND Kristy Turner and Keepin' It Kind, 2012-2015. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. MY TOP 25 VEGAN KITCHEN STAPLES MY TOP 25 VEGAN KITCHEN STAPLES. Legumes – Whether they are canned, dry, or cooked and stored in the fridge/freezer, I am never without my beans. Occasionally I’ll get some more exotic varieties of beans, but I always have chickpeas, black beans, great northern white beans, pinto beans, black-eyed peas, lentils, and green peas in my kitchen. EASY, HOMEMADE, VEGAN & YEAST-FREE FLATBREAD 1/2 teaspoon salt. 1/2 cup water. 1/4 cup non-dairy milk (I used almond) 2 tablespoons olive oil. Instructions. Combine all of the ingredients in a food processor, fitted with a DOUGH BLADE or a stand-mixer. Process/mix until a ball forms. If you have neither a food processor or stand-mixer, combine the ingredients in a largebowl.
THE PERFECT VEGAN VALENTINE'S DAY MENU Valentine’s Day is not my favorite holiday purely for the fact that I feel that we should celebrate love everyday. Chris and I actually make a point to not exchange gifts or do anything special on February 14th because we feel like we should do that sort of stuff randomly, not just because it happens to be a certain date. CHOCOLATE CHICKPEA TRUFFLES Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes. Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completelycover
SUNFLOWER CHEDDAR
*This recipe is from Somer’s old blog, Good Clean Food (which continues to be a great resource for plant-based kitchens everywhere), but Somer has branched out and started her own blog, Vedged Out.. You should totally check it out, because Somer is CREAMY POTATO SPLIT PEA SOUP Instructions. Melt the butter in a large pot over medium heat. Add the leek and cook, stirring occasionally, until the leeks are tender and slightly translucent, four to five minutes. Add the carrot, celery, and potato and cook, stirring occasionally, for about 5 minutes. Add the split peas, vegetable broth, water, thyme, parsley, cumin, garlic ARTICHOKE OLIVE TAPENADE Instructions. Place all ingredients in a food processor and pulse until well-incorporated and all pieces are fairly uniform in size. Store in an airtight container in the refrigerator for 3-5 days. 3.1. CHOCOLATE MATCHA BUTTER CUPS Instructions. In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes. While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl andplace over a
SLOPPY CHICKS (CHICKPEA SLOPPY JOES) Instructions. Pour the chickpeas into a bowl. Use a fork to mash them until they are in small chunks/shreds. Set aside. Preheat the oven to it’s lowest temperature. Open the buns and place the halves, cut side up, on the center rack (or on a baking sheet). Let them heat up for about 10-15 minutes.KEEPIN' IT KIND
Lemon-Thyme Triple Berry Crisp. June 1, 2017. 5. Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! RECIPES - KEEPIN' IT KIND Ice Cream. Caramel Pecan Frozen Dessert Sandwiches, 2 Ways: Peachy Maple Pecan & Chocolate-Dipped Banana. Peanut Butter-Caramel-Brownie Chunk Ice Cream. Easy, Gluten-Free, Vegan Ice Cream Sandwiches with So Delicious Cashew Milk Ice Cream. Frozen Mississippi Mud Pie. “Mississippi Mud” Chocolate Frozen Yogurt. MY TOP 25 VEGAN KITCHEN STAPLES MY TOP 25 VEGAN KITCHEN STAPLES. Legumes – Whether they are canned, dry, or cooked and stored in the fridge/freezer, I am never without my beans. Occasionally I’ll get some more exotic varieties of beans, but I always have chickpeas, black beans, great northern white beans, pinto beans, black-eyed peas, lentils, and green peas in my kitchen. EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, milk, and oil in a medium bowl and whisk together. Add the wet ingredients to the dry and stir until the mixture becomes unstirrable. Use your hands to work the dough until fully combined. JACKIE'S PERSIMMON OATMEAL COOKIES In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, cardamom and cinnamon. Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes. Use a blender or food processor to pulse the coconut oil, persimmon, sugar, molasses, and vanilla together. ARTICHOKE OLIVE TAPENADE Instructions. Place all ingredients in a food processor and pulse until well-incorporated and all pieces are fairly uniform in size. Store in an airtight container in the refrigerator for 3-5 days. 3.1. CHOCOLATE CHICKPEA TRUFFLES Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes. Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completelycover
20 VEGAN VALENTINE'S BREAKFAST IN BED RECIPES 20 Vegan Valentine’s Breakfast In Bed Recipes. Sugar-Free Red Velvet Waffles with Cream Cheese Icing. Lemon Blueberry Oatmeal Pancakes. The Soy-Free Vegan Benedict. Vanilla Almond Fig Granola with Blood Oranges. Salted Caramel Pecan Waffles with Cinnamon Apple Topping. Balsamic Roasted Beet & Rosemary Cashew Cheese Phyllo Tart. ROASTED CORN & BASIL FARRO SALAD This basil and corn farro salad is one of those salads you will want to work into your summer salad rotation. Roasting the corn kernelswith smoked paprika
SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process.KEEPIN' IT KIND
Lemon-Thyme Triple Berry Crisp. June 1, 2017. 5. Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! RECIPES - KEEPIN' IT KIND Ice Cream. Caramel Pecan Frozen Dessert Sandwiches, 2 Ways: Peachy Maple Pecan & Chocolate-Dipped Banana. Peanut Butter-Caramel-Brownie Chunk Ice Cream. Easy, Gluten-Free, Vegan Ice Cream Sandwiches with So Delicious Cashew Milk Ice Cream. Frozen Mississippi Mud Pie. “Mississippi Mud” Chocolate Frozen Yogurt. MY TOP 25 VEGAN KITCHEN STAPLES MY TOP 25 VEGAN KITCHEN STAPLES. Legumes – Whether they are canned, dry, or cooked and stored in the fridge/freezer, I am never without my beans. Occasionally I’ll get some more exotic varieties of beans, but I always have chickpeas, black beans, great northern white beans, pinto beans, black-eyed peas, lentils, and green peas in my kitchen. EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, milk, and oil in a medium bowl and whisk together. Add the wet ingredients to the dry and stir until the mixture becomes unstirrable. Use your hands to work the dough until fully combined. JACKIE'S PERSIMMON OATMEAL COOKIES In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, cardamom and cinnamon. Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes. Use a blender or food processor to pulse the coconut oil, persimmon, sugar, molasses, and vanilla together. ARTICHOKE OLIVE TAPENADE Instructions. Place all ingredients in a food processor and pulse until well-incorporated and all pieces are fairly uniform in size. Store in an airtight container in the refrigerator for 3-5 days. 3.1. CHOCOLATE CHICKPEA TRUFFLES Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes. Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completelycover
20 VEGAN VALENTINE'S BREAKFAST IN BED RECIPES 20 Vegan Valentine’s Breakfast In Bed Recipes. Sugar-Free Red Velvet Waffles with Cream Cheese Icing. Lemon Blueberry Oatmeal Pancakes. The Soy-Free Vegan Benedict. Vanilla Almond Fig Granola with Blood Oranges. Salted Caramel Pecan Waffles with Cinnamon Apple Topping. Balsamic Roasted Beet & Rosemary Cashew Cheese Phyllo Tart. ROASTED CORN & BASIL FARRO SALAD This basil and corn farro salad is one of those salads you will want to work into your summer salad rotation. Roasting the corn kernelswith smoked paprika
SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process. 75 VEGAN SPRING RECIPES Baked Apricot Crumble Oatmeal. Spring Greens Petite Vegan Quiche (Sunday Morning Banana Pancakes) Carrot Cake Waffles with Cinnamon-Maple Cream Cheese Spread. Dragon Fruit Smoothie Bowl. Smoky Spring Asparagus Tofu Scramble (Vegan Richa) Peaches & Cream Doughnuts. Soy-Free Vegan Benedict.HOMEMADE GNOCCHI
Preheat the oven to 400. Place the russet potatoes on the baking sheet. Bake in the preheated oven for 1 hour or until easily pierced with a fork. Remove from oven and slice each of them in half lengthwise. Bring a large pot of water to a boil. I like to use an 8qt. pot and fill it EASY, HOMEMADE, VEGAN & YEAST-FREE FLATBREAD 1/2 teaspoon salt. 1/2 cup water. 1/4 cup non-dairy milk (I used almond) 2 tablespoons olive oil. Instructions. Combine all of the ingredients in a food processor, fitted with a DOUGH BLADE or a stand-mixer. Process/mix until a ball forms. If you have neither a food processor or stand-mixer, combine the ingredients in a largebowl.
ROASTED GRAPEFRUIT OATMEAL Add the milk and microwave for 2 minutes. Stir in the grapefruit segments and nuts, and microwave for another 30 seconds. Serve warm. You can also cook on the stovetop by adding the first 6 oatmeal ingredients to a small pot, cover and heat on medium heat for a few minutes, until thickened and oats are soft. Stir in the grapefruitsegments and
TOFU CHÈVRE
Preheat the oven to 350. Line a baking sheet with parchment paper and spray with lightly vegan non-stick spray (optional). Remove the log from the plastic wrap and place on the baking sheet. Bake at 350 for 20 minutes. Remove from the oven when the log is GLUTEN-FREE, VEGAN SOUTHERN FRIED CHICKEN IN THE AIR-FRYER Instructions. In small pot (roughly 2.5 quarts), combine the water and the two bouillon cubes. Bring to a boil, and whisk until the cubes are completely dissolved. Remove from heat and add the soy curls. Let them soak for about 15 minutes. Drain the water from the soy curlsthoroughly.
CREAMY POTATO SPLIT PEA SOUP Instructions. Melt the butter in a large pot over medium heat. Add the leek and cook, stirring occasionally, until the leeks are tender and slightly translucent, four to five minutes. Add the carrot, celery, and potato and cook, stirring occasionally, for about 5 minutes. Add the split peas, vegetable broth, water, thyme, parsley, cumin, garlic SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process. SPINACH, MUSHROOM, AND RED BELL PEPPER FRITTATA When we first became vegan, I was a tofu-scrambling machine. I researched the basics online and taught myself along the way. It was a good, easy go-to for any meal when we were still learning this new way of life, and we ate a lot of it. MY VEGAN STORY: CLÉMENCE MOULAERT, THE VEGAN COOKIE FAIRY Stay tuned because I do have a couple more giveaways coming down the pike. And now I have a “My Vegan Story” from one of my favorite vegan bloggers, Clémence Moulaert of the blog, The Vegan Cookie Fairy. For those of you just now joining, the “My Vegan Story” series is where vegans can share their journey with everyone in hopesthat it
KEEPIN' IT KIND
Lemon-Thyme Triple Berry Crisp. June 1, 2017. 5. Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! RECIPES - KEEPIN' IT KIND Ice Cream. Caramel Pecan Frozen Dessert Sandwiches, 2 Ways: Peachy Maple Pecan & Chocolate-Dipped Banana. Peanut Butter-Caramel-Brownie Chunk Ice Cream. Easy, Gluten-Free, Vegan Ice Cream Sandwiches with So Delicious Cashew Milk Ice Cream. Frozen Mississippi Mud Pie. “Mississippi Mud” Chocolate Frozen Yogurt. 75 VEGAN SPRING RECIPES Baked Apricot Crumble Oatmeal. Spring Greens Petite Vegan Quiche (Sunday Morning Banana Pancakes) Carrot Cake Waffles with Cinnamon-Maple Cream Cheese Spread. Dragon Fruit Smoothie Bowl. Smoky Spring Asparagus Tofu Scramble (Vegan Richa) Peaches & Cream Doughnuts. Soy-Free Vegan Benedict. ARTICHOKE OLIVE TAPENADE Instructions. Place all ingredients in a food processor and pulse until well-incorporated and all pieces are fairly uniform in size. Store in an airtight container in the refrigerator for 3-5 days. 3.1. EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD 3 tablespoons olive oil. extra flour for dusting the work surface (any gluten-free flour will do- I use oat flour) olive oil spray. Instructions. Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, CHOCOLATE MATCHA BUTTER CUPS Instructions. In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes. While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl andplace over a
CHOCOLATE CHICKPEA TRUFFLES Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes. Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completelycover
SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process. EASY, HOMEMADE, VEGAN & YEAST-FREE FLATBREAD 1/2 teaspoon salt. 1/2 cup water. 1/4 cup non-dairy milk (I used almond) 2 tablespoons olive oil. Instructions. Combine all of the ingredients in a food processor, fitted with a DOUGH BLADE or a stand-mixer. Process/mix until a ball forms. If you have neither a food processor or stand-mixer, combine the ingredients in a largebowl.
VROMAGE: A VEGAN CHEESE SHOP IN LA!!! Vromage: A Vegan Cheese Shop in LA!!! January 12, 2015. Some of you may already know, but a former career of mine was as a cheesemonger. I spent my days selling cheese in a fancy cheese shop. I would give the customer a little taste of whatever cheese they were interested in and give them the backstory on that cheese: the type of animal milk itKEEPIN' IT KIND
Lemon-Thyme Triple Berry Crisp. June 1, 2017. 5. Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! RECIPES - KEEPIN' IT KIND Ice Cream. Caramel Pecan Frozen Dessert Sandwiches, 2 Ways: Peachy Maple Pecan & Chocolate-Dipped Banana. Peanut Butter-Caramel-Brownie Chunk Ice Cream. Easy, Gluten-Free, Vegan Ice Cream Sandwiches with So Delicious Cashew Milk Ice Cream. Frozen Mississippi Mud Pie. “Mississippi Mud” Chocolate Frozen Yogurt. 75 VEGAN SPRING RECIPES Baked Apricot Crumble Oatmeal. Spring Greens Petite Vegan Quiche (Sunday Morning Banana Pancakes) Carrot Cake Waffles with Cinnamon-Maple Cream Cheese Spread. Dragon Fruit Smoothie Bowl. Smoky Spring Asparagus Tofu Scramble (Vegan Richa) Peaches & Cream Doughnuts. Soy-Free Vegan Benedict. ARTICHOKE OLIVE TAPENADE Instructions. Place all ingredients in a food processor and pulse until well-incorporated and all pieces are fairly uniform in size. Store in an airtight container in the refrigerator for 3-5 days. 3.1. EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD 3 tablespoons olive oil. extra flour for dusting the work surface (any gluten-free flour will do- I use oat flour) olive oil spray. Instructions. Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, CHOCOLATE MATCHA BUTTER CUPS Instructions. In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes. While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl andplace over a
CHOCOLATE CHICKPEA TRUFFLES Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling. Place the baking sheet in the freezer and freeze for 20-30 minutes. Melt the chocolate chips in a small pot on low heat. One by one, drop one of the balls into the chocolate and use a spoon to completelycover
SWEET POTATO PECAN BUTTER Roast in the oven for 20 minutes. Remove from oven and let cool. Place your pecans in the bowl of a food processor. Process until it becomes a smooth butter, scraping the sides as necessary. After the sweet potato has cooled enough to touch, add to the food processor and process until smooth. Add the maple syrup and process. EASY, HOMEMADE, VEGAN & YEAST-FREE FLATBREAD 1/2 teaspoon salt. 1/2 cup water. 1/4 cup non-dairy milk (I used almond) 2 tablespoons olive oil. Instructions. Combine all of the ingredients in a food processor, fitted with a DOUGH BLADE or a stand-mixer. Process/mix until a ball forms. If you have neither a food processor or stand-mixer, combine the ingredients in a largebowl.
VROMAGE: A VEGAN CHEESE SHOP IN LA!!! Vromage: A Vegan Cheese Shop in LA!!! January 12, 2015. Some of you may already know, but a former career of mine was as a cheesemonger. I spent my days selling cheese in a fancy cheese shop. I would give the customer a little taste of whatever cheese they were interested in and give them the backstory on that cheese: the type of animal milk itTRAVEL AND DINING
Kristy Turner and Keepin' It Kind, 2012-2015. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. 75 VEGAN SPRING RECIPES Baked Apricot Crumble Oatmeal. Spring Greens Petite Vegan Quiche (Sunday Morning Banana Pancakes) Carrot Cake Waffles with Cinnamon-Maple Cream Cheese Spread. Dragon Fruit Smoothie Bowl. Smoky Spring Asparagus Tofu Scramble (Vegan Richa) Peaches & Cream Doughnuts. Soy-Free Vegan Benedict.HOMEMADE GNOCCHI
Preheat the oven to 400. Place the russet potatoes on the baking sheet. Bake in the preheated oven for 1 hour or until easily pierced with a fork. Remove from oven and slice each of them in half lengthwise. Bring a large pot of water to a boil. I like to use an 8qt. pot and fill it EASY, HOMEMADE, YEAST-FREE, VEGAN & GLUTEN-FREE FLATBREAD 3 tablespoons olive oil. extra flour for dusting the work surface (any gluten-free flour will do- I use oat flour) olive oil spray. Instructions. Combine the flour, baking powder, and salt in a large bowl and whisk together until combined. Combine the water, aquafaba, JACKFRUIT ENCHILADAS Instructions. Preheat the oven to 450. Remove all the cloves from a head of garlic and place on a piece of aluminum foil. Drizzle with 1-2 teaspoons olive oil and salt and pepper to taste. Wrap the cloves up in the foil and place on a baking sheet in the oven for RANCH-SEASONED CORN ON THE COB I’m heading out of town today (YAY!) but I wanted to share a quick post with a quick recipe before I go. This ranch-seasoned corn on the cob is a recipe from my second book, But My Family Would Never Eat Vegan!, and it’s one of my favorite ways to eat corn on the cob.Also, I love using this ranch seasoning on/in about a million different things (baked potato, the occasional soup, roasted ROASTED GRAPEFRUIT OATMEAL Add the milk and microwave for 2 minutes. Stir in the grapefruit segments and nuts, and microwave for another 30 seconds. Serve warm. You can also cook on the stovetop by adding the first 6 oatmeal ingredients to a small pot, cover and heat on medium heat for a few minutes, until thickened and oats are soft. Stir in the grapefruitsegments and
SPINACH, MUSHROOM, AND RED BELL PEPPER FRITTATA When we first became vegan, I was a tofu-scrambling machine. I researched the basics online and taught myself along the way. It was a good, easy go-to for any meal when we were still learning this new way of life, and we ate a lot of it. JACKIE'S PERSIMMON OATMEAL COOKIES In a large bowl, stir together the flour, rolled oats, baking powder, baking soda, salt, cardamom and cinnamon. Preheat the oven to 350ºF. And in a small cup, stir together the warm water and ground flaxseed and let it sit for 3 minutes. Use a blender or food processor to pulse the coconut oil, persimmon, sugar, molasses, and vanilla together. VROMAGE: A VEGAN CHEESE SHOP IN LA!!! Vromage: A Vegan Cheese Shop in LA!!! January 12, 2015. Some of you may already know, but a former career of mine was as a cheesemonger. I spent my days selling cheese in a fancy cheese shop. I would give the customer a little taste of whatever cheese they were interested in and give them the backstory on that cheese: the type of animal milk it Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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CHILE-ROASTED SMASHED POTATO TACOS WITH CILANTRO-AVOCADO SAUCE_July 15, 2019 _
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It seems like every vegan blogger and instagrammer in the known universe (and their collective mothers) has been making and sharing pics of beautifully smashed potatoes. They’re all on baking sheets with seasonings galore and usually some sort of sauce to drizzle on them. And they all make me salivate instantaneously because I lovepotatoes Read More
ROASTED BUTTERNUT SQUASH CHILI MAC_April 24, 2019 _
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So, I’m totally aware that the beginning of spring is probably not the ideal time to be posting a recipe for roasted butternut squash chili mac. In my defense, I cooked this and shot it back in February when it was freezing and pouring rain and hearty bowls of roasted squash, beans, and pasta were Read More LENTIL AND MUSHROOM STUFFED SWEET POTATOES_March 7, 2019 _
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You know how some movies or TV shows will show you the ending of the story at the beginning, and then jump back in time with a subtitle that says something like “Five Days Earlier” to show you how we got to that ending? Well, that’s how this post is going to work. First, look Read MoreVEGAN TOFU PAD THAI
_September 17, 2018 _9
I am a strong
believer in the idea that food has the power to help heal you. Some meals have the ability to transform your mood, to move you towards a happier place, and/or to create a small change inside you. For me, most recently the dish that has done the most healing for me ReadMore
SUPER-POWERED STRAWBERRY BANANA MUFFINS_August 14, 2018 _
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I am an official ambassador for Dole Fresh. Dole provided me with compensation for my time. As always, all opinions expressed in this post are mine. Before I get down to business about these delicious Strawberry Banana Muffins, I want to talk a bit about my stepkids. When I first met Maxwell and Sophia, my Read More CARAMEL PECAN FROZEN DESSERT SANDWICHES, 2 WAYS: PEACHY MAPLE PECAN & CHOCOLATE-DIPPED BANANA_August 7, 2018 _
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This blog post was sponsored by So Delicious but all opinions are my own. Around this time every year, when the weather starts getting soul-crushingly hot, my body automatically starts rejecting warm meals and yearns to survive only on cold (preferably frozen) food. Recently, I invited a couple friends over for sandwiches. But due to ReadMore
RANCH-SEASONED CORN ON THE COB_June 29, 2018 _
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I’m heading out of town today (YAY!) but I wanted to share a quick post with a quick recipe before I go. This ranch-seasoned corn on the cob is a recipe from my second book, But My Family Would Never Eat Vegan!, and it’s one of my favorite ways to eat corn on the cob.Read More
VEGAN CAJUN FRIED CHICKEN SANDWICH_June 22, 2018 _
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I have summer fever. I didn’t get it last year or the year before, but this year, I feel like a kid trying to soak up every last wonderful moment of summer before school is back in session. I’m trying to pack in all the fun, summery things that I can: Cute swimsuits, watermelon EVERYTHING, Read More GLUTEN-FREE, VEGAN CHICKEN AND WAFFLES_May 30, 2018 _
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I’m going to tell you about these delicious vegan chicken and waffles in a minute. But first, I want to tell you how I came to the feeling of urgently needing to make them. A couple months ago, I did a solo road trip with only my dogs as company. I’d had a very busyRead More
GLUTEN-FREE, VEGAN SOUTHERN FRIED CHICKEN IN THE AIR-FRYER_May 21, 2018 _
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Y’all will never guess in a million years what this vegan Southern Fried Chicken is made of. Go ahead. Try. A store-bought chicken substitute? Nope. Mushrooms? Nope. Cauliflower? Nope. Seitan? The title says it’s gluten-free, so what do you think? Tofu? Nope. Tempeh? Nope. But you’re getting warmer because it is soy-based… Did anyone guess Read MoreCREAMY PESTO PASTA
_May 9, 2018 _
9
Thanks for
hanging in there while Keepin’ It Kind went into hibernation mode through the winter. We had a nice long nap and when we woke up we had a nice big Springtime hankering for all things basil. I got busy in the kitchen and here I am now, presenting you with this lovely bowlRead More
GLUTEN-FREE, VEGAN CHOCOLATE CHIP PUMPKIN DATE BREAD _November 14, 2017 _19
If you own my second book, But My Family Would Never Eat Vegan, then you may be familiar with the recipe for Grandma’s Famous Date Nut Bread. When I asked my husband’s family what family recipes they would like to see veganized, Grandma Hope’s Date Nut Bread was the first thing everyone suggested. It was Read More GLUTEN-FREE, VEGAN PUMPKIN SPICE WAFFLES_October 31, 2017 _
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So I was thinking the other day and it occurred to me that the internet doesn’t seem to have enough pumpkin recipes. Sure, there might be the occasional pumpkin pie recipe, but there’s not really that much out there that demonstrate how versatile and delicious pumpkin is. The internet is virtually a pumpkin desert, so ReadMore
DOUBLE BERRY CORNCAKES_July 19, 2017 _
24
I’ve
talked before about my newfound love of corncakes, so it should be no surprise that when berries started showing up at the market, I needed to incorporate them into my corncake regimen. So behold: Double Berry Corncakes. But before I get to that, I want to talk about why I haven’t been posting here Read More LEMON-THYME TRIPLE BERRY CRISP_June 1, 2017 _
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Whenever the weather changes and the new seasonal produce starts showing up at the grocery store and at farmer’s markets, I’m thrilled. Every year, without fail, I will say to myself “Ooooh! Persimmons!, “Ooooh! Acorn squash!,” “Ooooh! Asparagus!,” and “Ooooh! Berries!” A couple of weekends ago, it was the latter that I uttered just before filling Read More BBQ CAULIFLOWER TACOS WITH PINEAPPLE RADISH SALSA_May 24, 2017 _
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This post is sponsored by Dole Fresh Fruit and Fresh Vegetables. Dole compensated me for my time. As always, all opinions expressed in this post are mine. I’m not sure if you are aware, but tomorrow, May 25th, is National Eat More Fruits and Veggies Day. No joke! Brought to you by Dole in their Read More NOT ABOUT FOOD: ME AND MY SMILE_May 4, 2017 _
17
This essay was
originally published on Medium on April 18, 2017. I get told to smile a lot. The reason for this is because when my face is relaxed, or emotionless, it doesn’t settle naturally into a smile. In fact, when my face is relaxed, I actually look like I’m seriously contemplating the Space-Time Continuum and/or Read More GLUTEN-FREE, VEGAN POPCORN TOFU_April 24, 2017 _
12
I
became vegetarian (and then later vegan) before I was ever able to try popcorn chicken. I don’t consider this a loss. In fact, I never really thought about it until I was in Austin a couple of years ago. You see, we’d heard about this amazing popcorn tofu from Wheatsville Co-Op. This popcorn tofu Read More VANILLA FRENCH TOAST WITH STRAWBERRY SAUCE_April 12, 2017 _
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Firstly, thank you to everyone who left such wonderful comments on my last post. It really means a lot to me and I love hearing from other women who are making/have made the same realization. Now, on to business… Are you looking for something awesome to make for this Sunday’s Easter Brunch? Or just any Read More*
Welcome to Keepin' it Kind! I'm Kristy- Animal Lover, Travel Fanatic, and Chickpea Devotee. Join me as I make the world a kinder place, one delicious vegan meal at a time...more
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