Meet the easy vegan Matcha Tahini Latte! Your life will never be the same! It still has a base of nut milk, but I also added tahini in the blend and in the SWIRL on top! I definitely recommend a blender for this as the tahini is pretty thick and will clog a matcha whisk or hand frother. It’s creamy and wonderfully rich while still being energizing and light.
Rainbow sweet potato breakfast bowl, you are welcome in my morning anytime! The foods we eat, the products we put on our skin, the thoughts we think - all influence our total health. I love starting my day with plants and making an easy vegan bowl for breakfast. This one has to be a new favorite.
Perfect any night meals what up 🙌🏻❤️ This easy pasta is vegan, gluten-free, grain-free and the most delicious comfort food. It’s quickly become my new go-to when I’m home late and want to spend zero time cooking. I took the creamy mushrooms that I normally put on toast and topped them over pasta and the result was a new kitchen staple. Just looking at this photo makes me hungry for it again! The creaminess of unsweetened almond yogurt replaces heavy creamy and balances out the earthy mushroom and garlic flavor perfectly. It’s perfect for sharing too!
You know those kind of “everything in the fridge” dinners? They always turn out the best! This easy weeknight vegan and gluten-free pasta dinner is the most delicious way to feed yourself when you feel like you have nothing in your kitchen. This is a cashew kale pesto with pasta, roasted sweet potato, avocado, roasted chickpeas, and microgreens. The avocado adds a buttery mouthfeel, the microgreens add freshness, the chickpeas bring some crunch, and the sweet potato adds some sweetness that balances out the tang of the pesto. Try it out! Pesto can be made fresh in a few minutes or stored frozen for a later date which is what I did here.