After a week of particularly bad eating (Thanksgiving, Christmas, Halloween… the usual suspects), I like to get back on track with a vegan week. Being vegan isn’t so bad: until you remember cheese. This definitely isn’t a vegan week– in fact, my grocery bill was probably 50% cheese this week (Hello, pound of gouda!), but this “cheese” sauce is so amazing and easier to make than a real cheese sauce. It’s my go to…
Read moreI debated with myself weather to post a Valentine’s Day-sy recipe. Every blog I look at has had red velvet this and bright pink that. While 99% of those recipes seemed amazing, I’m not really a red velvet, pink, or overly romantic kind of person. I am, however, a dessert person, so I decided any excuse to post a tasty dessert is a good one, so I’ll call this a Valentine’s themed dessert. My next debate was over what to…
Read moreBreakfast has always been my favorite meal of the day. Lazy weekend breakfasts are even better, especially when they’re carby and covered in syrup. While pancakes will probably be my favorite forever, sometimes I just really want french toast. I don’t often keep eggs in the house, so most of my french toast recipes end up being vegan, because who really wants to run to the grocery store on a Saturday morning? I’ve found that…
Read morePhotos Updated 7/3/2014 Let’s put one thing out there, donuts are delicious. I have a friend who can’t have gluten and if you put her in any hypothetical or imaginary situation, her first response is “I would eat a donut”. I was already working on a healthy baked donut recipe, so I decided to make it gluten free as well. You’ll need a donut pan for this recipe; you can find them at most department stores for less than $10 or…
Read moreFor some reason, Valentine’s day always means cherry flavored everything. I’m a big fan of the fake-tasting cherry chip boxed cake mix, though I don’t really like to admit it. I took the idea of a cherry cupcake and ran with it, all the way to a real-cherry-tasting muffin. This recipe uses flax in place of eggs. Before I ever worked with flax, I found it incredibly intimidating. It was always one of those weird hippie…
Read moreMy sister and a few friends avoid gluten for various reasons and I strive to make most baked goods vegan. The result is a lot of overly complicated recipes that never seem to have the right texture. Using vinegar seems a little scary– strong smell, strong flavor– but neither carry through to the final product and I prefer using a product most people have in their kitchen. The result is a cupcake that is delightfully low in calories…
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