Happy July! I hope the holiday treated you well. I’ve scoured the internet for the best deals and I found a new cash back update on a variety of vegan-friendly brands.
Right now you get a code for a $7.00 virtual prepaid MasterCard when you purchase any (3) Glutino, Udi’s, Earth Balance, Gardein, or Evol on a single receipt and e-mail a picture to email@example.com. The best part – you can submit three receipts from now through September 30, 2017. That’s $21 cash back!
Be sure to checkout my full savings round up below! Cheers & happy shopping!
What’s more American than some good old fashioned cole slaw? Well…maybe apple pie, but I’d say this traditional side dish makes the top ten list. Being vegan, cole slaw is something I don’t eat very often. However, it’s a side dish that I used to love as a kid. Since Hampton Creek has such an amazing line of faux mayos, I decided to give this old fashioned dish a vegan spin.
The recipe is simple, using just seven main ingredients and taking about 10 minutes of prep time. Why not give this a try? It’s sure to satisfy vegans and non-vegans alike!
Who doesn’t love a good biscuit? They’re warm and flakey. They taste great smothered in gravy, with jam or cream cheese, or even on their own.
There’s just something about a fluffy, buttery, savory, moist biscuit which feels like a hug from the inside out. I set out to make a vegan version of my favorite biscuit—sour cream & chive.
It was incredibly easy to make. In fact, you only need seven ingredients! You just need a few pantry staples like vegan butter and sour cream, and whole wheat flour, as well as, a heaping helping of freshly chopped chives. Also, because all of the ingredients are mixed by hand, so it won’t leave your kitchen or mixers in shambles. Continue reading “Recipe: Vegan Sour Cream & Chive Biscuits”→
This weekend I did a little spring cleaning in my kitchen. I found a rather large jar of sun dried tomatoes, and I knew I had to use them soon. What could I do? Obviously, I could make penne pasta with sun dried tomatoes and olive oil, or I could toss them in a salad, on a sandwich, etc. I decided I wanted to make something a little more original.
My AeroGarden has been going gangbusters lately. I have so much basil, parsley, mint, cilantro, and dill, I just don’t know what to do with it. A light bulb went off, and I decided that I would make a sun dried tomato pesto. That would use the sun dried tomatoes, basil, and parsley. Perfect!