I was never really a pad that kinda girl, but this vegan and gluten-free Cashew Pad Thai has me hooked. Just enough savory, just enough sweet, just enough spiciness, and a beautiful blend of Asian flavors. I love how quick this recipe is and it saves great! Lasts for 2-3 days in the fridge and the noodles begin to absorb the flavors of the sauces to make it even more delicious.
Sometimes you just need a nice fluffy waffle on a cozy morning to go with your coffee. I love these because they are just chocolate-y enough to make your taste buds dance, but not so sweet that they leave you feeling sick to your stomach afterwards. As a plus, they are full of healthy ingredients like banana, chia seeds, coconut oil and oat milk!
I can get pretty picky when it comes to hummus. It can’t be too grainy or too chalky and don’t even try and offer me just plain ol’ chickpea hummus… Hands down this is my favorite hummus recipe. Such an easy and quick recipe to make for a quick snack or to bring to parties!
Before I switched over to a whole-foods, plant-based diet I was a die-hard egg lover. I had eggs every single day without fail and when I was considering changing my diet I thought giving up eggs would be the hardest part. In the end, I felt so much better physically after giving up meats and dairy that it was worth it either way, but recipes like this certainly helped make the transition easier!
Let me just start by saying I do NOT like pancakes...but these guys redefined what a pancake could taste like. They're vegan, gluten-free and still perfectly fluffy and moist! I make these at least once a week because they are just so easy and quick to make and top with whatever fresh fruit we have in the fridge that day.