During my childhood as a not-vegan, chicken and peppers was a staple dinner that my mom cooked for us all the time. It was spicy, savory and protein-packed. Unfortunately when I went vegan in 2013, I could no longer partake of it.
I would say that one of the best feelings in the world is slicing open an avocado and finding that it’s perfectly ripened. Not too hard, not too mushy–it truly feels like a victory for the day.
Nobody likes to deny themselves a brownie, am I right? Which means it’s a wonderful thing that, as a vegan, you don’t actually have to.
This recipe has been a holiday classic for me for years. While my family is making and eating traditional lasagna, this is my go-to.
Buffalo cauliflower is a staple in my house, and with good reason.
Welcome to Brave Little Vegan! If you’re reading this, you’ve found my first post on this site! *fanfare* Today, I’m going to share with you a favorite recipe of mine: a classic zucchini bread.