My Vegan Banana Bread is fancied up with some pecans and a tiny touch of Bourbon. The main recipe uses a whole wheat pastry flour, but you can substitute a gluten-free baking blend to make it gluten-free. Today I want to give pecans in the spotlight. Don’t worry though, I’ll talk about apples, pears, sweet potatoes and all kinds of winter squash before fall…
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Please note that this post was sponsored by Eat Smart as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. I received product samples to facilitate my review. How Can a Salad Kit Help Me? It can be hard to throw together a great weeknight meal. When you think of salad mixes…
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I was so excited to get a review copy of Mastering the Art of Vegan Cooking. I love The Shannons blog and always enjoy their recipes. They do interesting recipes and make the steps simple and easy to understand, so that all cooks can give them a try. I love the way they dive into old ways that people cooked vegan,…
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Another Tuesday and another recipe from my new book, The Easy Vegan Cookbook, that comes out September 1st! This time it’s the recipe for my Veggie Quinoa Drop Biscuits. I love making these whenever I have some leftover quinoa. In fact, I make a little extra quinoa just so I can make these biscuits. They even have carrots and greens added in…
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Cheryl loves corn, and I love making Creole Okra Corn Soup because there’s something magical about looking in the refrigerator and coming up with a one-bowl meal. This soup is light enough for an appetizer or for eating in the heat of summer. The corn and okra add texture to the fragrant vegetable broth. Here’s another recipe from my book, The…
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