Zucchini Bread from Luci Petlack’s new magazine, “Spring & Summer: Seasonal Recipe Collection” is absolute perfection!
vegan
Cranberry Pecan Brussels Sprouts with Maple Mustard Vinaigrette
Crunchy pecans, tart dried cranberries, and a unique maple mustard viniagrette take your humble brussels sprouts to the next level!
Teriyaki Tempeh Tacos
These bright Teriyaki Tempeh Tacos break up the abundance (and monotony) of Thanksgiving leftovers!
Coconut Mint Chocolate Ice Cream
This week’s recipe is all about taking control, choosing what you want, and infusing it in every facet of your life, particularly with your meals, and this Coconut Mint ice cream! You might want to communicate more clearly and easily with people, or are at a crossroads and need some clarity to help you choose…
Vegan Wild Rice Soup with Cashew Cream
The Gluten-Free Instant Pot Cookbook is here, & it’s full of delicious gluten-free recipes, including this vegan Wild Rice Soup! Order Today!