Buffalo Cauliflower Vegan Taco Bowl

One of those days where I have no idea what we’ll have for dinner, but then it turns out pretty awesome! The original idea was everything stuffed into taco shells but I always stuff them way too much and it all falls apart so instead I put it all in a bowl and mixed it…

Vegan Chili

1-15 oz can Red kidney beans 1-15 oz can black beans 1 large onion 1-17 oz package Annie’s tomato soup 1 large can fire roasted tomatoes 1 package Banza chickpea elbows 2 cloves garlic chili powder, cumin, paprika, chipotle pepper, s&p Bob’s Red Mill Cornbread Mix Check ingredients in packaged goods for added sugar or…

Winter Squash Soup

This has a pretty thick consistency so I don’t know if you want to call it soup, but it’s so good, and comforting on a cold day. 2-12 oz packages Birds Eye frozen cooked Winter squash 1 large onion 1 vegetable bouillon cube 7 oz coconut milk (I used Marion’s Kitchen) 1 box Red Lentil…

Maple Pancakes

Ripe banana Justin’s Maple Almond Butter Gluten Free flour clarified butter cinnamon I don’t usually measure when I make pancakes, I’ve made them so many times I just eyeball the ingredients. Mash banana together with almond butter in a bowl. Add some flour, cinnamon, and small amount of clarified butter (I make my own!). Stir…

Butternut Breakfast Casserole

Ingredients 1 onion 1/2 butternut squash, cubed 10 eggs, beaten 1/2 c almond milk spinach Set oven to 400°, chop onion into medium chunks and mix with cubed squash on baking tray. Brush everything with oil of choice (I used coconut) and roast for 15 minutes or until you can pierce squash with fork. Let…