Vegan Keto, Eco-Atkins, Pegan, and Low Carb Plant-Based Recipes
Oh, hello there, friends! How are you all doing? I’ve really been feeling the need for cookies, more specifically chocolate chip cookies. I don’t know about you guys, but I like my chocolate chip cookies on the dense and chewy side with just a little…
When people ask me what my favorite vegetable is, they’re often surprised to hear me reply, “cabbage.” Cabbage is a member of the cruciferous family and is not only delicious, but also brings with it quite a bit of nutrition. If you’ve been reading this…
I’ve spent the last six months or so doing a crazy amount of cooking for my upcoming cookbook (!!!), and have been playing around with different types of meat substitutes that are both gluten-free and soy-free (as well as being low carb and vegan). Meatballs were pretty high up on that list, as it was something that you guys have requested a bunch. (more…)
Do you ever see a new food somewhere, and then suddenly it’s all over the place? That happened to me with lupini beans. I saw them as a snack in the hippie section of my local grocery store and was really excited about the fact…
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…
So, I’m going to do my best to refrain from posting a million pumpkin spice recipes between now and Thanksgiving, but realistically, there will be a few more. I got this adorable pumpkin candy mold today and decided my first task would be to make something pumpkin flavored. Because it’s back to being hot out, I didn’t really feel like baking and decided that some low carb vegan pumpkin spice fat bombs were in order!
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I’ve had this strange red velvet craving for a while now. This doesn’t really make sense, as I have spent most of my life in either New England or Quebec, neither of which is really known for their love of red velvet-flavored desserts, but here…
As you can probably tell from previous posts, I really like creating recipes for breakfast and brunch foods. It’s not that I only eat brunch foods (though I totally could), so much as that there really isn’t a huge selection of low carb vegan breakfast…
These vegan keto bagels have been one of my absolute favorite recipes since coming up with them almost a year ago! Since that time, I’ve made changes and adaptations to the base recipe to improve it. Low carb vegan bagels were once just a fantasy, and so I was completely smitten with the original recipe. Of course, making these so often, I’ve discovered new tips and tricks to make these even better. So, this recipe just keeps evolving. Thank you to everyone who has helped shape these into something that is a pretty much perfect keto bagel that just so happens to be egg-free and dairy-free as well!
I’ve had a serious craving for scallion pancakes for a while now. Truly, these and veggie lo mein used to comprise the totality of my takeout orders. Actual scallion pancakes are made out of a dough that’s basically just wheat flour, oil, salt and scallions,…
