Watermelon is one of the best parts of summer. Join me in a super easy to make watermelon ricky that deserves to be called a mocktail. If you’re like me you may get a little overzealous at times. If something is priced per piece, or perhaps per watermelon, I am going to find the biggest one in the store – even…
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My fridge is still stocked with sweet, fresh corn, and I bet yours is too. This vegan slow cooker fresh corn risotto uses my favorite corn cob trick that you can read about below. If you are reading this in the winter, don’t fret, you can make this with frozen corn kernels and use bouillon. This crockpot recipe is from my…
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It’s blueberry season! I love pie, but I’m usually too lazy to make a pie crust most nights. If you haven’t heard of a buckle before, it has a cake bottom topped with lots of blueberries and then finished off with an oat crumble. Since I know many of you are on oil-free diets, I adapted this recipe to be…
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I have been in love with Kittee Berns’ cookbook since it came out, and I can’t believe I’m just telling you about it. Better late than never, right? Her book, Teff Love, is full of Vegan Ethiopian Recipes – one of my favorite cuisines! If you haven’t had much Ethiopian, you are in for a treat! It’s full of lentils, vegetables and…
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This post sponsored by the N.C. Department of Agriculture and Consumer Services. The delicious recipe and the opinions are all mine! I have a fancy looking recipe of Air Fried Tofu Rancheros with Veggies for you today. It uses Little Face Salsa, which is made by a Greensboro entrepreneur, Jax Manganiello. Little Face is in the beginning stages and just…
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