Heather Hodge

October 1, 2020

Avocado Chocolate Pudding (Sunkissed Kitchen)

What You Need: 2 small avocados, peeled and scooped (ripe or overripe) ¾ cup almond milk unsweetened  ⅓ cup date syrup or maple syrup  1 cup […]
September 15, 2020

Cauliflower Fried Rice (Delish Knowledge)

What You’ll Need: 1 lb. firm tofu pressed and drained 1 medium-sized head of cauliflower 2 tablespoons sesame oil, divided 1 tablespoon minced ginger 3 cloves […]
September 1, 2020

Vegan Garlicky Butter Bean Soup with Greens (VegNews)

What You’ll Need: 2 tablespoons olive oil 1 yellow onion, finely diced 1 tablespoon pressed garlic (about 5 to 6 cloves) 4 cups vegetable broth 3 […]
August 15, 2020

Potato Salad with Horseradish Vinaigrette (Forks Over Knives)

What You’ll Need: 2 lb. tiny red, yellow, and/or purple new potatoes, halved if large 1 lb. asparagus, trimmed and cut into bite-sized pieces 3 tablespoons […]
August 1, 2020

Emerald Hummus Dip with Fresh Herbs (Forks Over Knives)

What You Need: 1 15-oz. can garbanzo beans (chickpeas), rinsed and drained ⅓ cup water 2 tablespoons lime juice 1 small clove garlic, peeled Sea salt […]
July 15, 2020

Vegan Chocolate Chip Oat Milk Banana Ice Cream (VegNews)

What You Need: 2 bananas, cut into 4 chunks, frozen ¼ cup oat milk ¼ teaspoon vanilla extract ¼ cup chocolate chips Directions: 1.) In a […]
July 1, 2020

Portobello Burgers (VegNews)

What You’ll Need: ⅓ cup freshly chopped basil 1 tablespoon garlic, minced 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons tamari or soy sauce […]
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