This zucchini bread is — you guessed it — vegan and gluten-free! And satisfying! And yummy! Dry Ingredients: 1 cup gluten-free brown rice flour 3/4 cup gluten-free almond meal flour 1/2 cup gluten-free ‘sweet’ sorghum flour 1/4 cup gluten-free garbanzo bean flour 1 teaspoons aluminum-free baking powder 1 teaspoons baking soda 1/2 teaspoon ground cinnamon […]
Cupid’s Cupcakes
These chocolate cupcakes are bigger than standard size, but they’re still so cute! And instead of frosting, this recipe calls for a delicious nondairy coconut cream whipped topping. For a romantic occasion, share one with your sweetheart using two forks. For a single serving size, look to the variation for whoopie pies (two mound-shaped chocolate […]
Scrambled Tofu
Instead of scrambled eggs, why not try scrambled tofu? Ingredients: 1 green bell pepper, diced 1 tablespoon coconut oil 2 cloves garlic, minced 1 (14 oz) tray super firm organic tofu, broken into large pieces 2 tablespoons nutritional yeast 1/2 teaspoon turmeric powder 1/2 teaspoon sesame seed oil 1/2 teaspoon Himalayan salt, or to taste […]
Coconut Whipped Cream
This coconut whipped cream topping is cool. Literally. Use it straight out of the refrigerator to top a small bowl of raspberries, or other type of berries or fruit. You might also try a dollop on a slice of Vegan Pumpkin Pie, or atop a Chai Smoothie. Ingredients: 1 (13.66oz) can Thai Kitchen Organic Coconut […]
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