I’m a big, BIG veggie burger fan. It’s such a fun way to get plants! I don’t think I really have a favorite, but I do have a go-to recipe that I make the most often. This is it! These red beans & rice plant-based burger patties are so easy to make—and tasty, nourishing, and versatile. They look pretty darn close to the “real thing,” too.
One of my not-so-guilty pleasures is a chocolate shake. I love to do a dairy-free version so it fits best with my plant-based eating approach. Though I make shakes many ways, this overnight creamy cashew chocolate shake is my new favorite. And let’s face it … anything chilly is welcome in our way-too-hot summer that we’re having right now. Luckily, there’s no “giving up” scrumptiousness, creaminess, or anything else with this shake recipe. It’s one of my answers for the definition of “yum!”
Yep, you can absolutely have scrumptious cookies while going plant-based … just bake up a batch of these plant-based peanut butter cookies. You can have your chocolate, too … just dip them in melted, dairy-free bittersweet or semi-sweet chocolate. So good!
I’ve shared so, so, so, soooo many of my recipes throughout my cookbooks, food company projects, social media, and this blog; but my favorite plant-based chocolate chip cookies recipe is one that I’ve been holding on to for some reason. Until now! I figure whipping up a batch of comforting cookies is at least one tiny way to end the year on a bit of a sweet note after a year that was … in food terms … rancid and rotten. So here you go!
All the way from Ireland, my friend John sent me a recipe for salted miso brownies to try. Of course, I needed to Americanize the recipe measurements … because that’s still what we do here in the states. And, I added my own twists … because that’s what I do. For some reason, I can’t simply make a recipe the way the recipe is written. My creative side can’t seem to contain itself!