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Month: October 2018

Vegan Carrot-Ginger Soup with Tofu

Vegan Carrot-Ginger Soup with Tofu

I love this vegan carrot-ginger soup with tofu! I made this recipe last week from an old Food Network Magazine. It was exactly what I needed: a light dinner, low-carbs, and calories, and high protein. What I love the most about this vegan soup is […]

Vegan Butternut Squash Soup with Roasted Apples

Vegan Butternut Squash Soup with Roasted Apples

This vegan butternut squash soup with roasted apples is an Autumn staple. The creamy consistency and the sweet and spiced flavor is all I crave from October until the end of March. This soup is so festive that you will want to make it the […]

Roasted Brussels Sprouts with Maple Sriracha

Roasted Brussels Sprouts with Maple Sriracha

This delicious Brussels sprouts with Sriracha and maple syrup is such a great recipe! What I love about this recipe is that you can add other vegetables like butternut squash (or any winter squash, such as kabocha). It makes the best contrasts ever! The spicy […]

Mango Lime Sorbet

Mango Lime Sorbet

        This healthy mango lime sorbet is tangy and not very sweet. The original recipe uses corn syrup and white sugar, but I only added maple syrup. Maple syrup is a healthy option, and it doesn’t add extra flavor to the sorbet. […]

Raw Vegan Key Lime Pie

Raw Vegan Key Lime Pie

This delicious raw vegan key lime pie is so easy to make you will memorize this recipe!I used xanthan gum as I prefer the “cheesecake” consistency it gives this pie. But the coconut butter works beautifully!In the past, I made popsicles with the same recipe; […]

Vegan Thai Baked Sweet Potatoes

Vegan Thai Baked Sweet Potatoes

Spicy Baked Sweet Potatoes Another Thanksgiving classic is this vegan spicy baked sweet potatoes. It is tasty,¬†fragrant, spicy and sweet, and it will surprise all your guests. The combination of coconut milk and Thai curry paste is divine! This unexpected and fantastic blend of flavors […]