Category: dairy free

Recipe: Vegan Zucchini Roll Ups

Hello everyone,

If you know me, you know that I love pasta, but sometimes I want something a little lighter with drastically less carbs. Spiralized carrot or zucchini is certainly on trend, but for whatever reason I simply want my noodles to taste like noodles. I can’t help it! Not to worry – there are many other healthy pasta alternatives, and my new favorite is a hearty helping of vegan zucchini roll ups.

This recipe includes all the flavor you seek in an Italian dinner, but no heavy pasta. You simply use finely sliced zucchini, sort of like a lasagna strip. The dish also includes my new favorite nut cheese which uses a mixture of pepitas, tofu, and Daiya mozzerella. It’s so, so good, and it’s much better for you than traditional ricotta cheese. Aside from the rich flavor, the best part of this recipe is that it has a quick cook time, and the “rolling” is actually quite fun.

I think this would be the perfect dish to make with your loved ones help! Please give it a try and let me know what you think!

Cheers and happy cooking!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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Recipe: Vegan Basil Rhubarb Crisp

Hello everyone,

It’s summer and that means one thing—it’ time to make crisps and crumbles full of unique flavors! I recently visited my local farmers market and was so happy to find rhubarb! Most people mix rhubarb with strawberry, but I like to let the rhubarb flavor shine on its own. I updated my old recipe and perfected a new and improved vegan basil rhubarb crisp.

The basil adds a savory twist which helps tone down the natural acidity from the rhubarb. The result is a sugary, but not too sweet, dessert that pairs perfectly with vegan whipped cream or ice cream. This crisp is sure to please everyone at your next summer potluck, plus it’s so easy to make! It requires only eight ingredients and takes under an hour to complete. Head to your local farmers market and pick up some beautiful red-green stalks today!

Cheers!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own! Continue reading “Recipe: Vegan Basil Rhubarb Crisp” →

Recipe: Vegan Vanilla “Birthday” Cupcakes

Hello everyone,

I recently blew out the candles for my 30th birthday. Where did the time go?! The weekend was filled with family, friends, lots of laughter, and of course, plenty of good food! When it comes to baking for my loved ones, I go all out with flavor and style. But for me, I like to keep my own birthday treats simple. 

I love a perfectly done vegan vanilla cupcake. The light airy cake, topped with a sweet icing and sprinkles – it can’t be beat! There is something so comforting and special about it. I’ve been making these cupcakes for years, but I recently doubled the amount of time I let the soy milk and apple cider vinegar curdle. I have to say, it made a huge difference! I’ve never had cupcakes so fluffy! 

Give this updated recipe a try and let me know how it works for you!

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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Recipe: Chilled Sesame Noodle Salad

Hello friends!

Have you been looking for the perfect salad to bring to your next potluck? My Chilled Sesame Noodle Salad will do the trick.

It’s deceptively simple, and will please even the pickiest of palates. The mix of bright, fresh peppers and green onion goes perfect with the tangy sesame vinaigrette. The powerful dressing is a mix of citrus juice, Sriracha, and ginger powder which pairs well with black or toasted sesame seeds. This is a wonderful dish to bring to a potluck or to make if you’re hosting events. It lasts about one week so you can even use it for last minute lunches.

The best part? This recipe takes under 30 minutes, then you place the salad in the refrigerator for an hour, and voila! You’re appetizer is ready to serve.  It’s almost too good to be true. Go ahead and give it a try!

Cheers & happy eating,

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own! Continue reading “Recipe: Chilled Sesame Noodle Salad” →

Vegan Enchilada Lasagna Redux

Hello there,

I know we’ve all been there. A certain is in aroma in the air, and all of a sudden, in comes the grand idea to make a hearty Mexican meal. After a few minutes of mental conversation,  you decide you really want enchiladas, but you just don’t have the patience. Well, I’ve got the recipe for you!

Enchilada lasagna has all of the flavor and goodness of regular enchiladas but only 10% the hassle. I absolutely love this recipe because it’s simple. You sauté a few ingredients, you create layers, and you pop it in the oven. Simple! So simple in fact, it’s become one of my go to meals when I’m having company over. I’ve cooked this vegan meal for so many omnivores who are down right shocked that it is completely satisfying without any animal products.

Still not convinced? It tastes just as amazing, if not even better, as leftovers! Give it a try and let me know what you think.

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Continue reading “Vegan Enchilada Lasagna Redux” →