Recipes for the Ethical Vegan
This is a sponsored post written by me on behalf of Star Market. All opinions are 100% my own.
As we transition away from summer into fall over here in New England (yaaaay!), warm and cozy breakfasts are a perfect way to start the weekend. This one is sweet+savory, crispy+cakey and super easy to make!
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I’ve made a baked version of Bang Bang Cauliflower before … this version is beer battered + fried to make a delicious taco! You could also serve the florets and sauce as an app or pile onto a sandwich or burger.
This is a sponsored post written by me on behalf of Star Market. All opinions are 100% my own. The little ritual of putting things back in order in my kitchen after preparing a meal is a great opportunity to turn inward and reset. Whatever feels cluttered in my mind from the day gets straightened…
These burgers are made from the basics and hit the spot! Easy to make, pantry-friendly, freezable and delicious! They can be prepped in advance, formed into patties and frozen individually to make burgers for later.
This cashew-caramel sauce is a literal melt-in-your-mouth topping that’s perfect over plant-based ice cream. Made with just five ingredients, it’s super easy to whip up and hard to resist once cooled down. When drizzled over cold ice cream, this sauce hardens up, creating a perfect shell to crack into. You can also refrigerate to create…
Batter up these hearts of palm to make a crispy filet no fish burger or serve as vegan fish sticks. Bake or air fry! They’re pantry friendly too.
These smothered burritos are packed with roasted sweet potato, protein-rich kidney beans and deeply caramelized onion, then wrapped up and doused with enchilada sauce and hit with handfuls of vegan cheese. It’s pantry friendly, makes a ton and hits the spot on the chilly days as we transition from spring to summer over here in…
