Vegan Sweet Potato and Avocado Toast - The Colorful Kitchen. Sometimes a recipe I enjoy on the regular is so simple that it doesn’t even occur to me to post it here.
Today’s Vegan Sweet Potato and Avocado Toast is totally one of those recipes. Last week I shared a photo of this toast and it was only after it received a bunch of yum!’ S that I realized I should actually post the recipe. My motto is colorful, not complicated, after all! Even though this toast is super simple, it takes a little bit of forethought since it calls for a roasted sweet potato.
Ok, it’s toast time! Vegan Sweet Potato and Avocado Toast Author: Ilene Godofsky Recipe type: toast Cuisine: vegan 2 slices of bread 1 roasted sweet potato 2 tbs tahini ½ avocado, sliced 1 tbs sunflower seeds salt and pepper to taste Toast bread. Vegan Pumpkin Chocolate Chip Pancakes. What’s better than pancakes on the weekend?
Pumpkin chocolate chip pancakes are better. And they’re vegan, so even better still, right? I know it’s not even Labor Day, but last weekend we were making pancakes (as we always do), and I had a can of pumpkin in the cupboard, and it was kind of chilly, and I thought, oh, why not? Turns out it was a good decision…the boys are always happy with chocolate chip pancakes, but they were extra pleased with the chocolate chip pumpkin combination. Red Lentil Soup with Kale, Lemon and Pepper. This Red Lentil Soup with Kale, Lemon and Pepper is one of my favorite recipes!
It is that delicious. Red lentils, in particular, are extremely simple to cook and have the amazing ability to dissolve into a creamy soup in very little time. Even my son, who is a notoriously picky eater, devours this red lentil soup! Many people shy away from red lentils due to their high carbohydrate content. However, the glycemic index, or the measure of how food impacts blood sugar, of red lentils is low. I came across this recipe in the award-winning book At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin. The original red lentil soup recipe calls for spinach. Red Lentil Soup with Kale, Lemon and Pepper Author: Pralines and Greens. Best Lentil Soup Recipe. Banana Split Muffins Recipe. Cancel TOP Filters What's in Your Fridge?
Browse By: Stumped for dinner? Get our life-saving Dinner Daily newsletter. Recipe Box Grocery List Print Share Total Time 20mins. Chocolate Zucchini Muffins. The following recipe was originally featured on My Baking Addiction and written by Jamie Lothridge, who is part of POPSUGAR Select Food.
Earlier this week, I posted a recipe for a scrumptious lemon zucchini cake and I told you that I was baking zucchini into allthethings. I wasn't kidding. I'm just trying to hold onto Summer for a few more weeks and use up a bunch of zucchini that my mom plopped on my kitchen counter without any ceremony or circumstance (gee thanks, Mom). Don't you worry, I promise to bombard you with more pumpkin spice than you can dream of in coming months. If you've been around for a while, you know that pumpkin pie spice is my jam, but it's just a little too soon for all that business. Another thing that falls into the category of too soon are Christmas decorations — in any capacity.
Step away from those Christmas countdown calendars, folks. Just kidding . . . you do you. Let's talk about these chocolate zucchini muffins. Healthy Blueberry Zucchini Muffins. Jan 26 So I know, zucchini isn’t really in season in January; it’s more of a summer vegetable.
However, I purchased a few last week before vacation because they were fairly inexpensive at the grocery store AND because I was planning on making stuffed zucchini. Well, of course things never go as planned and I never had the opportunity to use them up before I left. Thankfully when I got back home they were still good, but needed to be used immediately. And um, what could be better than a muffin? Admittedly, I love baking with zucchini as I feel it eliminates the need for excess oil or butter in recipes. These blueberry zucchini ones are pure gold among muffins. Vegan Pumpkin Chocolate Chip Pancakes. Zucchini Spice Cake with Cream Cheese Frosting. How’s it going with your garden?
Are you overrun with tomatoes? Cucumbers? Zucchini? If you’re stuck with a lot of zucchini, never fear, you can always make this cake. We actually are not overrun with zucchini this year – I’ve been getting them at the Farmer’s Market. Thankfully this is not a tomato cake. We had a couple of occasions that I needed to make a cake for a couple of weeks ago, so I was able to make this twice.
We all loved this cake…it didn’t last long at all. Zucchini Spice Cake with Cream Cheese Frosting. A delicious and moist zucchini cake with cream cheese frosting. Author: The Pretty Bee Recipe type: Dessert Cuisine: Gluten Free, Vegan Serves: 9 Ingredients For the frosting: 2 cups powdered sugar 4 ounces Daiya brand vegan cream cheese, softened 4 Tablespoons buttery spread, softened cinnamon sugar on top Method Preheat the oven to 350 degrees.