calico brownies (gluten free, low sugar, vegan) + fair trade
Disclaimer: This is a post that starts out seriously but ends in chocolate. My husband and I are reading the book, “The Big Truck That Went By: How the World Came to Save Haiti and Left Behind a Disaster.” It’s written by an American journalist living in Haiti when the earthquake struck five years ago. However, it’s also a book which details Haiti’s volatile history, sometimes of their own making, but also from in the influence of foreign powers rocking their boat. With the earthquake that just happened in Nepal and more natural disasters of increasing intensity on their way, it’s a timely book to be reading. But what does…
sweet potato & lentil soup (vegan, oil-free)
The first vegan cookbook I ever purchased was Vegan Planet by Robin Robertson*. It was during the season in my life that my oldest son likes to refer to as “the time when we weren’t eating healthy.” I refer to it as the time when I didn’t realize the benefits of eating a plant-based diet. But the Lord knew He would bring me to this place, so He gradually encouraged me to go meat-free on more than just Monday. I started by exploring vegan and vegetarian cookbooks in our local library until I stumbled upon Vegan Planet*. One of my favorite recipes from the book is Robin’s “Indian-spiced Lentil Soup”…
naturally salty sweet peanut butter banana jumblelaya (vegan, nut-free/raw option)
Sometimes, I think the best recipes are those that are cobbled together…a little of this, a little of that, nothing measured. Just a few favorite ingredients in a bowl, in a cup, on a plate. Snacking especially lends itself to improv eating. Although my go to snack often is enough to satisfy, sometimes, I’m looking for something a little bit more… This snack is by no means intended to approximate the traditional Cajun jambalaya in the rice-veggies-meat sense, but it does mimic the dish’s mish mash approach to pulling ingredients together. Peanut butter + banana have long been a favorite of mine. (In my white-bread eating days, it was especially…
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Fear not.
vegan seven layer dip
Fighting the Spiritual Battle of a Sugar Addiction
oven-baked sweet potato chips + guacamole (vegan, oil-free)
I grew up in a home where we ate quite a variety of foods, especially fruits and vegetables. But somehow the avocado eluded us. And guacamole? The first time I tried it I was in my late twenties. It was love-at-first-bite. But chips, guac’s side kick, are rather low on the healthy eating spectrum, sprouted, organic, GMO-free or not. And despite their salty, crunchy tastiness, I’ve been looking beyond the vegan label to examine what I’m actually putting into my body. Because eating a plant-based diet doesn’t necessarily = a healthy diet. So when I want a healthier compadre for my guacamole, I round up some sweet potatoes and put…
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vegan seven layer dip
Fear not.
easy party appetizer: vegan rainbow black bean dip
oh-lay early spring salad
It’s funny how much we talk about the weather, at least around these parts. Perhaps it’s because we’re all in it together, this waiting for spring to be spring. I check weather updates repeatedly as if somehow my multiple visits per day to our local weather station’s website will translate to warmer temperatures in the forecast. Even now my fingers are itching to check it once again. The calendar says it’s spring, but the temperatures seem reluctant to leave winter behind. I need to remind myself as I remind my children that it is the Lord who controls the weather and, thankfully, He is not bound by a calendar. At…
