Really simple vegan chocolate cupcakes that no one will know are vegan. The frosting was a hit with my boys, and none of them, nor the neighbor kids, had a clue it was made from dates. My secret for that....and I didn't tell them. Chocolate Cupcakes Ingredients: 2 ounces unsweetened baking chocolate 1 cup unsweetened… Continue reading Chocolate Cupcakes with Chocolate Date Frosting
Author: Sarah
Chickpea and Vegetable Risotto
Risotto is comfort food for late Fall. It's creamy, warming and you can change what you put into it based on your mood. Thirty minutes and dinner is served. Faster than fast food, and a lot healthier. Arborio rice can be sometimes hard to find, and as well severely overpriced, in grocery stores. We buy… Continue reading Chickpea and Vegetable Risotto
Tater Tot Poutine
Haters going to hate on this recipe. When I saw the recipe for this on Tasty, I had to try it. I mean.... Tots. Cheese. Gravy. What is there to NOT like? I adapted the recipe as cheese curds are not easy to find here. I thought about what cheese acts similar - and while… Continue reading Tater Tot Poutine
Gluten Free Eggnog Bread
Many years ago, before food allergies were an issue in our home, I used to make an amazing eggnog bread that was vegan. I decided to revisit it and make the recipe so Alistaire could enjoy it. This time around it has eggs and real eggnog, along with hemp seeds instead of pecans, but taste… Continue reading Gluten Free Eggnog Bread