vegan nut Parmesan (vegan, dairy free, gluten free)
(this post contains affiliate links which help fund this blog but at no cost to you) I think one of the hardest things about going “all in” with a plant-based diet is giving up the dairy…especially cheese. It’s one of the foods I thought I could never live without and believed it would be easier for me to be a vegetarian than a vegan. Thankfully, we’ve entered an era where it’s easier than ever to give up our “could never live without” foods, especially when our health is at stake. So today I’m sharing with you one of my favorite “cheese hacks” for salads, soups, stews or where ever…
essential ingredient: the scoop on stevia
If you’ve been here for more than a few posts, you’ll notice that the majority of my recipes are free from any form of added sugars. Instead, I love using whole fruits (mostly dates) and stevia to do the heavy lifting of adding the required sweetness because they don’t give you the spike and crash and are more immune system-friendly. Stevia has continued to gain traction in the food marketplace, but with it, packaging that I believe is deceptive and misleading. You might think you’re getting stevia, when you’re actually getting stevia + other sweeteners and fillers. That’s why I decided to go live over on the wildberry press Facebook…
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easy party appetizer: vegan rainbow black bean dip
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