I don’t think I’ve ever received so many requests for a recipe I posted on Instagram like I did for this one! You guys are smart. This recipe is so easy, fast, uses up a single bowl, is naturally gluten-free and vegan! and is just all around the best.
The batter recipe is really just a base. Experiment with it. Go crazy with the add-ins and toppings. Live your truth with these waffles. Inject them with happiness. Top them with joy.
Here you go: Continue reading
Thanksgiving weekend almost caught me by surprise this year. There has been so much going on I kept thinking it was still weeks away until suddenly, it wasn’t. I’m sharing our menu for this year’s dinner this morning, then I’m off to mom and dad’s so we can spend the day together and cook for tonight.
Thanksgiving is one of my favorite holidays. It’s really worth taking the time to celebrate it, be it with friends, family, or even on your own. It’s more than the dinner and the orange-hued decorations. Continue reading
versão em portugues abaixo
SUMMERTIME! It’s almost here! I can feel it. We’re planning loads of fun trips and big changes for this summer. The sun comes out and it feels like we all come alive and become braver to try new things, go new places, get moving…
Maybe you’re not going far away this summer, or maybe you’re waiting for the day to take off to arrive. Here’s a recipe to make and bake in the meantime. It’ll give you a taste of a faraway land. It’s quick, easy, and tastes sweet and summery.
Introduction to Guava Paste
For this recipe we’re using Guava paste or guava marmalade. It’s made from guava, native to South America. The guava paste is a thickened jelly that is so firm you can slice it. Its strong sweetness complements deliciously with savory. The deep guava-red hue adds a beautiful flair to dishes. It has a flexible texture meaning you can slice it and pair it with queijo fresco (or probably any cheese; it’d make an excellent addition to your cheese board), or melt it with a few teaspoons of water and use it as a cake filling, or cut it up and use it as a filling for rolls and other pastries. Buy it. Open up the packaging, slice it, throw it on a cracker, welcome to a new world. Continue reading
I’ve been wanting to share this recipe for so long. Really. It’s one of my absolute favorites. I’ll post the recipe here first, but if you’d like to know why I love it so much, just scroll on through!
Yields: About two dozen (24) cookies
Time: Fast. 8-10 minutes baking
- 1 cup brown cane sugar
- 1 cup sugar
- ½ cup vegan butter or margarine
- ½ cup oil
- 2 ripe bananas (mashed) or 1 cup (or a flax egg)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. vanilla
- 3 cups AP flour
- 1 1/2 cups milk chocolate chips or 3/4 cup carob chips
Thanksgiving is a North American tradition and therefore a more recent addition to our family’s traditions. In the USA, we learned the holiday is observed on the fourth Thursday of November as a day to eat and give thanks. It originated with the pilgrims, and its symbols include turkeys, cornucopias, and pie.
In Canada, the holiday arrives on the second Monday of October with little fanfare eclipsed by the ever-nearing Halloween. I think it’s earlier in Canada because winter comes earlier too. It’s a time to gather and see everyone before we hole up for the winter, which isn’t as much of a big deal now as it certainly used to be. It’s a time to enjoy the year’s harvest and to give thanks.