FAST FINDS
Rhubarb Mint Margarita
Say cheers with a Rhubarb Mint Margarita! A simple rhubarb syrup with mint gives a classic margarita a springtime twist, perfect for your next fiesta!
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Five Little Things
Five Little Things I loved the week of April 26, 2019: grandmas, fake sneezes, a budding designer, and more.
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Carrot Cake Cupcakes
You’ll never guess that these Carrot Cake Cupcakes with Cream Cheese Frosting are vegan, thanks to a surprise ingredient…chickpeas! Fluffy, moist, and perfectly topped with non-dairy cream cheese frosting.
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Overnight Vegan Hot Cross Buns
Bake a batch of spiced Overnight Vegan Hot Cross Buns! This easy hot cross buns recipe happens to be vegan, and is made even simpler the night before for fresh warm buns on Easter morning!
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A Taste of Pebble Beach Food and Wine 2019
Join me for highlights of the 12th Annual Pebble Beach Food & Wine! Find out which memorable flavors left a long lasting impression on my palette as I tasted and sipped my way through the 2019 Grand Tasting!
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Chipotle-Spiced Sweet Potato Tacos
Spice up taco night with Chipotle-Spiced Sweet Potato Tacos! These vegetarian tacos are loaded with hearty, nutritious roasted sweet potatoes & black beans, and topped with pickled onions and crunchy red cabbage for a satisfying meal!
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Five Little Things
Five Little Things (plus a few extra) I loved the week of April 12, 2019: onscreen chemistry, spring break fun, sakura season, and much more!
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Vegan Fish Sauce
Fish sauce is a staple in Southeast and East Asian cooking, but finding a substitute can be challenging for vegetarians and vegans. This plant-based, Vegan Fish Sauce is made with dried shiitake mushrooms, liquid aminos, and soy sauce and adds umami to your favorite dishes!
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Vegetarian Pancit Bihon (Filipino Rice Noodles with Veggies)
Vegetarian Pancit Bihon are Filipino rice noodles with veggies. It’s a fresh and simple stir-fry that cooks up in minutes! Rice noodles make it gluten-free.
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Vegetarian Pad Thai (Instant Pot)
Skip the takeout and let your pressure cooker do the work! Vegetarian Pad Thai is not only a quick and easy Instant Pot meal, but it is also very adaptable. Make it a Vegan Pad Thai by simply omitting the egg. For the omnivores in your family, add precooked chicken, beef or pork.
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Five Little Things
Five Little Things I loved the week of March 29, 2019: matcha madness, awesome backup dancers, mother-daughter teams, and more!
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Ube Halaya (Filipino Purple Yam Jam)
Ube Halaya is a classic dessert in the Philippines, a sweet pudding-like jam made with grated purple yam and sweet coconut milk! Enjoy it by the spoonful or mold them into pretty cakes!
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Five Little Things
Five Little Things I loved the week of March 22, 2019: hilarious pranks, special teachers, gardening, and more!
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Stuffed Portobello Mushrooms with Garlicky Kale
Stuffed Portobello Mushrooms with Garlicky Kale are a simple, delicious vegan meal for weeknights! Filled with kale, marinara sauce, meatless crumbles and vegan cheese, this could easily be made non-vegan with ground beef or turkey and mozzarella sauce. Either way, it’s a great low-carb dinner!
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Five Little Things
Five Little Things I loved the week of March 15, 2019: Irish Soda Bread, butter, “cliffhanger” movies, and more!
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