Who is ready for the holidays? It’s the season for good food, great company, and even more time to relax and do what you love. I’m hosting my family for Thanksgiving again this year, and I can’t wait. I simply love hosting this holiday in particular. Pumpkin is one of my favorite seasonal flavors so I’ll be making three different pumpkin-themed desserts. This is Thanksgiving dessert made easy!
If you’re looking for a simple addition to your current dessert spread, the Vegan Cardamom-spiced Pumpkin Cookies won’t disappoint! Of course, pumpkin roll is always delicious, albeit a bit anxiety inducing trying to avoid those cracks, and who can say no to “cheesecake.”
If you’re looking for an “easy out” to your Thanksgiving dessert preparations, I highly recommend picking up a tub of Eat Pastry cookie dough. You simply scoop out the 100% vegan, non-GMO dough and place golf-ball size dough balls on a baking sheet and drop it in the oven. It’s ridiculously easy and hassle free!
I picked up a tub of the Peanut Butter Chocoloate Chip last week, and it did not disappoint! The cookies were perfectly gooey and sweet—a hit at my latest game night! Why not give one of my tried and true recipes a try, or if you’re going easy on yourself, pick up some Eat Pastry cookie dough.
Cheers & happy holidays!
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Cory and I love coffee. I mean we LOVE coffee. The smell of it, the taste of it…and the caffeine boost doesn’t hurt! We’ve gone through many coffee phases in the nearly six years we’ve been together—using pre-ground coffee and a regular coffee maker; then stepping it up and getting whole beans, a burr grinder, and using a french press; to finally using whole beans, a burr grinder, and an AeroPress.
You may not think that how you make your coffee matters much, but I beg to differ! AeroPress coffee is so much smoother and less acidic. The only downside is that it won’t make you six cups of coffee at a time. So if you’re pulling an all nighter or having a lot of guests, it’s probably a good idea to keep that ‘ol french press around! Continue reading “Review: Marc Maron, WTF Roast, Just Coffee Co-Op”
Have you noticed the new dairy free yogurt in stores? Silk has revamped their yogurt, and I must say, it is wonderful!
Continue reading “Product Review: Silk Dairy Free Yogurt”
So this week I decided to adapt another recipe from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck. (Read my review of the Chick Pea and Dumpling Soup here). I’m Italian so of course I’ve had my fair share of wedding soup. However, I don’t think I had tasted it since I stopped eating meat years and years ago. After enjoying this recipe, I can say that I missed that flavor! It’s warm, a little salty, and completely satisfying on chilly evenings.
The soup is basically a mix of cannelloni bean ‘balls,’ orzo, kale, celery, carrots, onion, spices, and vegetable broth. Simple as that! Below you’ll find my adapted version of the recipe, as well as, as my commentary on making this dish. Enjoy!
PS – Check out Thug Kitchen’s newest cookbook, “Thug Kitchen Party Grub: For Social Motherf*ckers.”
Continue reading “Recipe Review: Vegan Wedding Soup”
I was on the road traveling for work today, and after such a long day all I could handle was a quick & easy dinner. What’s easier and tastier than a veggie burger on rye bread? Nothing!
Today I tried the new Tomato Cayenne Field Roast Vegan Chao slices rather than using my usual Daiya cheese. I have to say – it was love at first bite. (ha-ha, you see what I did there?)
Continue reading “REVIEW: Field Roast Vegan Chao Slices, Love at First Bite”