As a Mexican, I grew up eating tacos dorados. It was a staple in our house, and we probably ate them multiple times a month. And even a week! So here’s a recipe using the leftover of your almond milk. It is cheesy and delicious.
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This is a recipe I’m particularly proud of and I adore it so much because it is incredibly hearty and nourishing. It’s won over many mushroom-haters and stroganoff nay-sayers, so please do give it a whirl! I love keeping the mushrooms whole in this recipe for those big juicy mouthfuls of mushroom.
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This bowl is an all-time favorite of mine because it is versatile and satisfying. Feel free to use this recipe as a template and customize it with whatever vegetables you like most or are in season.
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The lemonade stand is up and running! We don’t know about you, but a fresh glass of lemonade on a warm summer day is where we want to be right now.
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Summer is here, officially and what better to kick it off than some vegan BBQ with….mushrooms?!
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Whether you’ve been prepping your meals for years or you are kicking off the new year with a goal to meal prep more, we are excited to help make it easier...and greener!
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While the sun may be (very) slowly making its return, the winter still has a ways to go. We still have a lot of time to deal with dry itchy skin, seasonal affect, the flu, and all of the other joys that come with this global positioning.
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Food is on everyone’s minds this week, yet most people surprisingly don’t know exactly what is going into their bodies when they’re chowing down on their holiday meal. We’ll give you a hint: it’s far from good for you.
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