Vegan Keto, Eco-Atkins, Pegan, and Low Carb Plant-Based Recipes
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 […]
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 that they boast 7g of protein and 0g net carbs per serving. That’s a pretty solid profile for adding in some much needed protein to a vegan keto diet. A few days later, I saw them a few times on various instagram accounts I follow and realized that these little guys were pretty versatile. Since it’s a bean from the Mediterranean, I figured I’d make a low carb vegan noodle dish inspired by these flavors, using lupini beans, olives and sun dried tomatoes. (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 […]
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 […]
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 we are anyway. Originally, I thought I’d make brownies, but halfway through the oven’s preheating cycle, I remembered it’s July and I really don’t fancy the idea of spending an hour in the kitchen with my oven going. So, instead, I bring to you low carb vegan red velvet fudge instead. (more…)
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, […]
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, which isn’t particularly complicated for something so delicious, and seemed like it would be easy to convert to a vegan keto recipe. Good news, it was. With minimal trial and error, these vegan keto scallion pancakes happily hopped into a skillet, and then onto a plate. (more…)
Olives are one of my favorite snacks, but sometimes I want them in something a little more exciting. This Mediterranean is a low carb vegan take on a super lazy pizza. Is it pizza? Sure isn’t! Does it have echoes of what could be pizza? […]
