Sweet Potato Biscuits

October 21, 2020 Amanda Plott

Who says Fall has to be all about pumpkins anyway? Sweet potatoes deserve some love too! These Sweet Potato Biscuits are easy to make and just about as delicious as biscuits can get. They’re fluffy and light and the perfect addition to any Fall inspired meal, be it breakfast, brunch, or dinner! I topped mine with some apple butter and served them with fresh berries as breakfast, but they would be damn good with some gravy or served alongside a pot roast.

These biscuits would be super easy to make vegan too! How? Just sub in some vegan butter for the regular butter and bing-bang-boom, you’ve got vegan biscuits!…

Black Rice Vegetarian Sushi

October 19, 2020 Amanda Plott

As with most things coming and going from my kitchen right now, I decided to make my veggie sushi this week with a festive Halloween inspired black rice twist! I used a short gray black rice to make these veggie sushi rolls three different ways. The black rice is 100% naturally colored, so no food dyes here!

I made a standard veggie roll with carrot, zucchini, avocado. A ‘philly roll’ with a tofu cream cheese and vegetarian bacon. And finally, a spicy sriracha beet sushi roll. They were all super easy to make and perfectly delicious too!…

'Brain' Deviled Eggs

October 16, 2020 Amanda Plott

These deviled eggs are all dressed up for Halloween and ready to go with some pink hue to the filling and a fun little design on top that makes them look like mini brain bites. They’re lightened up, keto friendly, low carb, vegetarian, and gluten-free too! Which makes them even more fun for your Halloween eats and treats this year.

I finished them off with a light dusting of paprika to give just a little more of that creepy 'Halloween ‘brain’ feel. Other than that, these are very standard deviled eggs. Just, you know, guilt-free!…

Baked Buffalo Tofu Strips

October 13, 2020 Amanda Plott

Who needs chicken? These Baked Buffalo Tofu Strips are a great vegetarian alternative to the long time favorite of buffalo chicken. They’re breaded in panko and baked to perfection. That’s right, no frying needed! It’s truly one of my most favorite ways to eat tofu.

The panko seasoning is the star of the show. Tofu doesn’t have any real flavor so you have to put it with a lot of boldness to get anything out of it. That’s why I seasoned the hell out of the breading mixture. But, feel free to add more to it and adjust accordingly to your tastes. Just keep in mind that this is where the MOST of your flavor is going to come from. It should taste very spicy and very salty!…

Pumpkin Oat Muffins

October 11, 2020 Amanda Plott

These Pumpkin Oat Muffins will blow your mind! there’s no flour used in these muffins. Meaning if you buy gluten-free oats, that makes these muffins gluten-free on top of already being vegetarian and dairy-free! One of the best parts is that these muffins are so easy to make.

A quick whir around a blender with the oats and a mix with wet ingredients and you’ve got yourself an easy peasy muffin batter! I topped these off with a touch of raw sugar to give a little added sweetness, but honestly these muffins are pretty stand alone…

Mushroom & Wild Rice Soup (Instant Pot)

October 9, 2020 Amanda Plott

This delicious vegetarian soup is made in no time at all in a pressure cooker. No meat needed. This creamy dreamy mushroom soup is made with just a few staple ingredients and is perfect for busy Fall and Winter evenings for dinner. It’s hearty and warming and is delicious served up all by itself. No side items needed here!

Despite the fact that this soup is creamy, there’s no cream involved! A quick and easy to make roux is what thickens this soup and gives it that creamy-like smooth texture. Generally in the past I’ve made a similar soup to this but with chicken added, but I’ve got to say… I didn’t miss the meat here at all…