Looking for something a little different? Try this thick shake made with ground up ginger cookies and vanilla coconut milk ice “cream”.
Still picking zucchini and summer squash out of your garden? Here’s one more way to serve it up and it’s super easy!
In my pre-vegan days eggs were often my go to ingredient for a quick dinner. Now that I’m vegan, I still make some of the same convenience foods only I use the magic of tofu instead of eggs. Scrambled tofu and fried rice are great ways to get dinner on the table fast.
Photo by Bill Bettencourt, Property of Fair Winds Press (From The Vegan Slow Cooker) I think sweet potato casseroles are always the high point of a holiday dinner. Once it was on the table it didn’t matter if you were celebrating with your favorite aunt or that weird one that always hugged you a little more »