Vegan Keto, Eco-Atkins, Pegan, and Low Carb Plant-Based Recipes
Brrrr…soup season is certainly upon us (or not, if you’re reading this from the future…). It’s chilly outside; it’s chilly inside; and everyone is sniffling. This vegan keto ginger pumpkin curry soup fixes all of those issues for me, and tastes darn delicious, too!
This past winter, I had the absolute honor (and pleasure!!) of working with the prepared foods team at Whole Foods Market to have vegan keto dishes featured on their hot bars. The dishes were released in 14 states (!!!) and were well-received by vegans and…
There’s snow on the ground where I live and so Soup Season has very officially started. I kicked it off with a vegan keto creamy pumpkin soup last week and wanted to post another pumpkin soup with a different sort of…everything. So, here we are with a low carb pumpkin miso soup that is light and warming. In the colder months, I often like to incorporate heartier veggies like winter squash and more mushrooms. It’s also nice to vary flavors not only to stave off boredom, but also to obtain a variety of micronutrients. You guys know how much I like talking about micronutrients… (more…)
The snow is falling here in New England (and sticking to the ground!), which officially heralds in the beginning of the 2018-19 soup season. So, buckle up because I’m going to be posting some soups in the coming months. First up, a vegan keto pumpkin…
Believe it or not, this recipe actually started out as a soup. I was experimenting with making a pumpkin-soup for Thanksgiving, and decided I needed to fortify it with some hemp seeds for additional protein and fat. I then casually left it a bit too…
I’m not sure if I’ve mentioned this before, but apple pie is my absolute favorite dessert, ever. If you told me that I could only eat apple pie for the rest of my life, I think I’d actually be pretty okay. Of course, apple pie isn’t exactly keto-friendly. It’s also not usually vegan. Then, there’s the issue of traditional apple pie being super time consuming, and sometimes I really don’t feel like doing anything more than turning on the blender and calling it a day. So, I decided to make some vegan keto apple pie bites to satisfy that need, while also being low carb and low effort. (more…)
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.
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…
Well, guys, I made more pies. This time around, I decided to fill the standard pie crust with a low carb peanut butter pumpkin filling that more or less, rocked my socks off. Why peanut butter and pumpkin? Because it’s an amazing flavor combination! I thought about adding a layer of chocolate underneath the filling…and this will probably happen next time I’m feeling adventurous. These mini low carb peanut butter pumpkin pies are certainly going to be on my Thanksgiving menu.
I’m sure you’re wondering how I plan on having a million and fifty pies at this mythic low carb Thanksgiving I’ve built up in my head… Well, I’m going to make one batch of low carb pie dough, and then split it evenly between apple and pumpkin pies. Boom. Problem solved. Or, I’ll make two batches of dough and then make even more ridiculous treats. I’m not worried either way – I’m not working the Wednesday before, so I’ll have plenty of time for baking!
Who doesn’t love pumpkin spice and blondies? Who doesn’t love them together? After making the low carb vegan pumpkin spice doughnuts the other day, I still had a good portion of a can of pumpkin in the refrigerator that required a recipe. I thought about…
