There’s just something about fall that makes me want heartier recipes, full of winter squashes, and nuts and warming spices. These low carb vegan pumpkin stuffed mushrooms certainly tick off all those check boxes, and more.
I’ve been thinking a lot lately about mac and cheese. For one, my local grocery store just started carrying those Daiya boxes of mac and cheese that contain what I imagine is some sort of creamy sauce. I’ve never actually tried them, but they look so tasty, and are always pretty tempting. The weather isRead more
Heirloom tomatoes are one of my favorite things about summer. Not only are they beautiful to look at, but there really isn’t any comparison between regular, grocery store tomatoes and those brightly colored and weirdly misshapen ones that are in season for such a short time each year. This year, we were a little swampedRead more
One of my favorite things about fall (well, in addition to basically everything else about fall) is that pumpkin recipes become totally acceptable. I’ve been working through a can of pumpkin puree over the past few days and decided that instead of making something sweet today, I’d take a stab a a low carb veganRead more
Most recipes on this site are born out of some need – really wanting cookies at the holidays, or needing to bring something to a potluck that I can also eat. This is not one of those recipes – this is entirely based on aesthetics, and while it does taste delicious… is mostly for takingRead more
Lately, I’ve been getting requests for more dinner recipes, and so I decided to share one of my favorites with all of you! This recipe for low carb vegan pesto flatbreads appears in both my ebook, and 4 week vegan keto meal plan, and is a favorite amongst my nutrition clients because it’s so highRead more
Sometimes, you just feel like having a little bit of cheese in a meal, and while there are some great alternatives in the market for cheddar, mozzarella and goat cheese, I have yet to find a pre-made vegan alternative to feta. Greek salads and spanikopita just aren’t aren’t the same without the tang of someRead more
Aside from mustard, which is already (for the most part) low carb and vegan, I care about no condiment more than ranch dressing. From pizza, to veggies, there is no food that isn’t made more delicious when covered in this magic. Now, there are actually low carb vegan ranch dressings on the market that areRead more
I don’t know whether it’s the warm weather, but I’ve been really into vegan approximations of seafood lately. Like the faux smoked salmon, and the vegan fish tacos from earlier this month, I have another veggie-based fish alternative for any cookouts you may go to: low carb vegan crab cakes!
One of the most popular recipes on this blog by FAR is my vegan keto crack slaw recipe, which surprised me because it’s cabbage-based, and I didn’t realize the rest of you like cabbage just as much as I do! In the spirit of that crack slaw, I thought a cold low carb vegan cabbageRead more