3-Ingredient Coconut Ice Cream with Spicy Grilled Peaches

3-Ingredient Coconut Ice Cream with Spicy Grilled Peaches

If something can be made at home, I am a firm believer that it should be made at home.

When you can make ice cream that tastes this good at home, I see no reason to leave the house for ice cream. In fact, I see no reason to ever leave the house again at all. If you need me, I’ll be laying on the couch, overdosing on this stuff. 

The peaches are the slightly spiced, caramelized “cherries” on top – melting the ice cream a little bit at a time and balancing the sweetness of the vanilla. Spicy may not be the first thing that comes to mind when you think of ice cream toppings, but I think you’ll reconsider your options after giving this a try.

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10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto

10-Minute Zucchini Pasta with Vegan Cashew Basil Pesto

I have a confession to make – this was the first time we’ve dug out our spiralizer since we moved to Indiana in January. It wound up in some box that was buried under other boxes, collecting cobwebs until I had a craving for zucchini pasta a few days ago. When we first bought our spiralizer last summer, we used the thing like crazy. I ripped the box open like it was Christmas morning and we had a constant stream of zucchini noodles coming out of it for a couple of months. 

Since I’ve rekindled my love for the spiralizer and zucchinis are super cheap this time of year, this dish will be a staple for the rest of the season. Just a light toss in this tangy, rich pesto brightens up the zucchini noodles, creating a refreshing dish that’s more than welcome at the end of a hot summer day.

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Vegan Caprese Salad

Vegan Caprese Salad

Before you start thinking I’m crazy – “This chick tried to pass off tofu as eggs last week, and now this?!” – allow me to explain myself and this recipe. 

Caprese salad is one of my favorite dishes. It’s supposed to be an appetizer, but I would happily eat caprese and only caprese for my dinner. It’s such a genius combination of ingredients – juicy tomatoes, fresh and fragrant basil, salty mozzarella, and there should always be a drizzle of good olive oil for good measure. For the lactose intolerant or vegans among us, though, there’s another way to enjoy this classic appetizer.

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