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The Make Ahead Vegan: Ranch Tacos

As a Sunday night marathon cooker, I’m pretty stoked on The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes. The more meals I can make ahead of time, the less I have to do when I’m actually hungry. It’s probably no big surprise that I...

The Make Ahead Vegan: Ranch Dressing

Think going vegan means saying goodbye to every Midwesterner’s favorite salad dressing? Shows what you know! Sorry, that was rude, let me start again… Make this easy vegan ranch dressing from The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes on a...

How to French Toast Everything

I’ve been wanting to write this post for months. Ever since I made a batch of not-great lemon poppy seed muffins and turned them into absolutely great French toast, as a matter of fact. It was then that I realized “French toast” could be used as a...

Basil Pesto from Crossroads by Tal Ronnen

Basil grows like a week on my patio herb garden so summertime is pesto-making time in the Slater house. For the freshest flavor and brightest green flavor, make your pesto fresh right before using it – freezing will cause the color to darken. Use this pesto in...

Scoty’s Marinara Sauce from Crossroads by Tal Ronnen

It’s hard for this Italian girl to stray from her grandma’s marinara recipe, but I think she’d forgive me once she tried this slightly sweet “gravy” from famed Vegan restaurant Crossroads Kitchen.  Try this in Grilled Garden Vegetable...

A Date with Cookie Dough Bites

The other night at the Daiya Cheezecake launch party, Marla Rose from Vegan Street went on a rant about raw vegan desserts that made me pee my pants laughing. It’s not that they can’t taste really good – they do, for the most part. It’s just...

Vegan Deep Dish Breakfast Pizza

My husband Tony recently acquired two items – a wok, and a cast iron skillet. Therefore, as he does most of the cooking, everything we have eaten in the last three weeks or so has been cooked either in the wok, or in the cast iron skillet. This has been...

Chia Apple Spread Recipe from I Like Toast

I like toast. I really do. I could eat toast every day. Toast with vegan butter. Toast with avocado and salt. Toast with jam. In an effort to help everyone enjoy toast as much as I do, Stephanie Strowbridge has created  I Like Toast: Every Morning is a Good Morning....

Free Vegan Halloween Recipes eBook

I had lots of fun teaming up with Cara Reed, Kathy Hester and Richa Hingle as well as AbesMarket.com to make a free downloadable Halloween recipe book. Every recipe is 100% vegan, and many have oil-free and gluten-free options as well.  After you download it here, you...

Taffy Apple Salad Redux

I grew up in Channahon, IL  – population 12,560. It’s a quiet place inhabited these days mostly by old folks, and it isn’t known for much. In fact, when I found out that Nick Offerman’s dad taught social studies at a junior high in Channahon I...

Vegan Tot Pot Pie Recipe

This recipe is part of the Virtual Vegan Linky Potluck! Pot pies are a savory dish incased inside two flaky pastry crusts. This dish doesn’t have a crust at all, so technically it’s a casserole, but here’s the thing about that – I don’t...

Food Puncher: Raw Vegan Cookie Dough Bite Recipe

One thing that irritates me about Pinterest is how impossible it is to track down the original source for ideas you find pinned. For instance, a few days ago one of my friends pinned a photo of raw, vegan cookie dough bites with the caption, “OMG, really tastes...