Among the most favored recipes for fall is apple crisp: soft, buttery apples with the sweet crunch of crumb topping. Luckily for us vegans, it’s easy enough to veganize. It’s also easy enough to make a single serving of it, and in the microwave at …
Okay y’all, it is officially pumpkin season! Personally, fall is pretty much my favorite season ever. The vibes are just there, from wearing cozy sweatshirts again to everyone’s favorite: pumpkin coffee.
Chickpeas are a popular vegan ingredient, and for good reason! Not only are they a good source of protein and fiber, they’re also great in things like chickpea nuggets, hummus, even veganized omelettes (if you get your chickpeas in flour form, anyway).
Let’s face it: sometimes you’re just dying for a milkshake. Especially when the weather is hotter, like during the summertime? A cool, creamy, refreshing milkshake just hits different.
Cucumber is such a fresh, crisp ingredient. Perfect for summer, and sometimes regretfully underused in my kitchen. But recently, I’ve discovered more of an appreciation for the cooling crunch of cucumber–and of cucumber salad.
I, for one, am a lover of balsamic vinegar. The unique tang of this ingredient adds just the right flavor to salads, my coveted bruschetta, even marinades. It’s also the star of today’s recipe!