Pumpkin-Spiced Sweet Potato

The Pumpkin Spice craze is everywhere! Funny thing, Pumpkin Spice is available year around. Sure, you’d have to make it yourself but who doesn’t love a good DIY!? Keeping up with autumn’s trend, I present to you, Pumpkin-Spiced Sweet Potatoes! Personally, I love, love, love almond butter. I might actually eat too much of it!…

Vegan Parmesan

Cashews are really a unicorn food. Well, so is nooch (nutritional yeast). And by unicorn, I mean magical! Together nooch and cashews make a mock Parmesan cheese. How?! I don’t know exactly but I am amazed! Adding sea salt gives you that sharp cheese taste you, perhaps, crave (or once craved & loved) and a…

Coconut-Raisin Flakes Cereal

Cereal & Cartoons. A nostalgic duo reminiscent of Saturday morning in the 90’s! Growing up I loved sugary cereals like Fruity Pebbles, Cocoa Puffs, Captain Crunch, etc. After making this lifestyle change, I don’t crave sweets much. I even like stevia now! I never use white, granulated sugar in anything I eat. Usually, Stevia, coconut…

Hemp Mylk

Oh yes, Mylk not Milk! Most people dread making their own mylk at home because, most times, you have to get a cheese cloth and stain the pulp before you drink it. Or because after you strain it, there’s barely any liquid left! Well, I have good news. You do not have to strain Hemp…

[Twisted] Tzatziki Sauce

Tzatziki is a sauce traditionally served with grilled meats or as a dip. Tzatziki is made of yogurt, cucumbers, garlic, olive oil and herbs. I love tzatziki! It’s cool, it’s fresh and tastes so good on everything it marries with. This no-cook, pass-the-bowl-and-spoon recipe is perfect for, and just in time for, summer! My recipe…

Raw Vegan Challenge Week 2_Days 8 to 14

  Starting the week I would clean out my refrigerator and get rid of anything that had gone bad or added leftovers to smaller containers. Next, I would write down the items I didn’t have to create my full grocery list of items I’d need for the week. So for example, if I still had garlic…

Sofrito

Sofrito is a base for most Puerto Rican dishes. Growing up, my family added it to beans, rice, omelets, soups and stews. As an adult, experimenting with vegan/vegetarian cooking, I realized Sofrito can be added to anything to make it taste that much better! The smell alone takes me back to my childhood. Below I…