Sweet and Sour Cauliflower- an easy to make vegan meal that’s perfect to satisfy that sweet and sour chicken craving! A delicious vegan fake-out take-out weeknight dinner!
GUYS! We leave for Europe one week from today and I’m FAR from ready. Trying to give priority to getting all of our client projects wrapped up before I squeeze in a little extra blog work and THEN finally get packed to go. We’re SO EXCITED!
I’ve mentioned our trip on Instagram a few times. We’re flying in Rome where we’ll spend a few days before going to see family in Verona and then head to Venice for a couple days because we couldn’t not go. Then we’re taking a train through Switzerland, spending about 2 days in Zurich, before heading to Paris for a few days (!!!). We’ll wrap our trip up in southern England with a visit to Stephen’s grandmother. I know, I’m a bit exhausted just typing all of that out. BUT I CAN’T WAIT!!!
Let’s talk about this Sweet and Sour Cauliflower. I may or may not have wanted to do this recipe largely just so I could say “sweet and sour cauliflower” over and over again 😂.
Sweet and sour chicken was always my go to dish when ordering take out. Basically every. single. time. growing up. So it was only naturally that we created a vegan, meatless version of my favorite take out dish!
Your dog is going to LOVE you for making this 3 Ingredient Dog Ice Cream!! (I’m sure your dog already loves you but you get the point 😉).
Today I’m sharing with you an OLD recipe from the blog that I’m revamping a bit with an updated recipe (took the honey out of the recipe because it wasn’t really necessary), updating the photos, AND adding a video for how to make it!
The heat index in Nashville this week is getting up above 100 degrees and for my 2 long haired pups, that’s just a bit too hot! I mean, for everyone that is a bit too hot but I imagine wearing a winter coat in the summer is not exactly fun. As a result, they don’t spend too much time outside during the worst of the heat. AND, I sneak them a few extra Dog Ice Cream treats when Stephen isn’t looking :D
Before making these, I suggest that you do a little bit of research to make sure that you are comfortable with your dogs consuming each of these 3 ingredients or maybe if there’s a special kind of yogurt you prefer. I’m happy with my dogs having all of these ingredients (just a little every once in a while) but everyone is different and has varying opinions on the matter. Okay? Let’s do this. (more…)
It’s no secret that I’m obsessed with watermelon. I get at LEAST one watermelon a week and sometimes that isn’t even enough in our house. So naturally, I was super excited at the opportunity to partner with the National Watermelon Promotion Board to make a fun and easy on-the-go watermelon recipe for you!
Hello 3 Ingredient Watermelon Popsicles that I want to take with me everywhere (especially in this hot southern summer!)!
When Jemma started exploring solid foods, I was so excited to share my love of watermelon with her as well. It’s safe to say that she loves it as much as I do. Exhibit A:
But, I digress a bit. We’re talking about how watermelon makes for the PERFECT ingredient for on the go snacks. It’s refreshing, sweet, easily adaptable, AND affordable. Did you know that watermelon is the best value in the fruit based produce section coming in at only 17 cents per serving. YES, PLEASE! (more…)
Super Easy Vegan Zucchini Bread Recipe perfect for all of that summer zucchini! Make an extra loaf to keep in the freezer for later.
GUYS! I made the BEST Vegan Zucchini Bread and I’m so excited for you to make this!
I do realize that I say that about pretty much everything that I post but I extra mean it about this bread. It’s super sweet, so tasty, and extra fluffy!
My goal with recreating vegan recipes like this is to keep it as similar to the original as possible. So with this vegan zucchini bread, the main thing we needed to substitute was simply the eggs. I swapped the eggs out for apple sauce and kept everything else pretty simple. Flour, sugar (white and brown), some spices, oil. You get the idea.
The bread doesn’t rise in the same way that regular bread does. So be aware of that. It’s still super fluffy and delicious though!
I added the extra bits of zucchini to the top of the bread kind of on a whim and I love how it turned out! Really it just gives the loaf an extra pop of zucchini color but it also adds in a bit more green and I will take all of the veggies that I can get!
This Zucchini Crust Quiche is low carb and the perfect breakfast quiche for any occasion!
If you kind of vaguely recognize this recipe, it’s because it’s a recipe that I originally posted almost FOUR years ago. Needless to say, the photos were horrible and the recipe itself wasn’t written super well. SO, I’m here today to updated you on the amazingness that is this yummy Zucchini Crust Quiche.
I picked the first zucchini from my garden recently so this recipe just seemed fitting. With that being said, you should probably prepare yourself for quite a few more zucchini recipes in the coming months because as happens every year, I end up with WAY too many zucchini (and tomatoes and cucumbers and green beans).
How to Make Zucchini Crust
Getting this zucchini crust JUST RIGHT was a little tricky. My old recipe just wasn’t cutting it for my current standards so I had to retest this quite a few times to get it to a place I loved. In the end, doing a bottom only crust was my best bet, so that’s what we are doing here. Once it’s baked, it’s pliable and perfect and I love it SO much!
To make the zucchini crust, you need to get AS MUCH of the moisture out of the zucchini as possible. To do this, I sprinkle the grated zucchini with some salt and let it sit for a while. The salt helps draw the moisture out of the squash. Even with that, it still needs a GOOD squeeze. So next, we’ll wrap the zucchini in a towel SQUEEEEEEZE out as much moisture as we can manage. Once you think you’ve gotten all of the moisture out, wait a few seconds and then squeeze it a few more times.
Put the zucchini in a bowl and then mix in your flour and egg. That gets put into a greased pie pan and baked for a bit to firm up. Once it’s a bit browned around the edges, we’re ready to make the Zucchini Crust Quiche!
This Easy Cold Brew Coffee recipe could NOT be any simpler! We’re using a handy little cold brew coffee maker filter to make the whole process quick and easy. I’m so excited for you to try this!
I know, I know. There are like 1 million “how to” recipes out there already for cold brew coffee. I still decided to throw my hat into the ring BECAUSE I recently discovered this really awesome little tool that makes cold brew coffee (that is already pretty easy to make) EVEN EASIER!
We’re using this handy little double mesh filter that was made just for cold brew coffee. It fits right into a 2 quart mason jar and makes the whole process ridiculously easy. I’m in love with it.
BONUS! The filter is just $12 on amazon (actually, I paid $12 but it’s only $11 right now!) and then I got the mason jar for a couple of dollars at target (although you can also get these on amazon HERE!).
Did I mention how obsessed I am with this little filter?? It’s worth noting that I’m in NO way affiliated with the company that made this. I found it randomly on Amazon and just love it :) (more…)
Easy and refreshing Mango Wine Slushie recipe that’s perfect for summer partying!
Is it far too soon to be posting another white wine slushie?? Whatever, it’s Monday and we’re DOING THIS! I meant to post this last week but then life and work happened, so, here we are.
I got a little bit of feedback from the Watermelon White Wine Slushies that the recipe does not work great with unfrozen watermelon. So moving forward, we’re only making our white wine slushies with FROZEN fruit, mkay? This seems to be especially important for the watermelon that has such high water content.
I didn’t even try this slushie with unfrozen mango. Repeat after me! “Only frozen fruit in my adult wine slushie!”.
This mango wine slushie truthfully isn’t as pretty as the watermelon version BUT it’s sweeter, creamier, and honestly even tastier! I also love how easy it is to simply buy a bag of already frozen mango in the freezer section. It makes spur of the moment white wine slushie dreams come true with just one quick trip to the store. No waiting for mango to freeze.
We’re all about easy, spur of the moment tastiness here at Food with Feeling!
This post has been sponsored by General Mills. All thoughts and opinions are my own.
These delicious On the go Yogurt Parfaits are perfect for healthy snacking when you’re in a hurry! Assemble quickly in the morning for a healthy snack later in the day.
I’m so excited to be partnering with Nature Valley today for these yogurt parfaits! I ate their crunchy granola bars religiously when I was in high school. I ALWAYS had at least a few of them in my backpack at all times and still try and keep them on hand.
So I was very excited to see that you could buy the Nature Valley Granola Crunch Clusters in the Oats ‘n Honey flavor. I actually used to break up the granola bars into a bowl to eat as granola. Happy they’re doing the hard work for me now :D
Today I’m using these Oats ‘n Honey Granola Crunch clusters to make a simple on the go parfait snack bowl. I also topped it with a bit of their Nature Valley Granola Protein Oats N’ Dark Chocolate. The granola plus the greek yogurt that I used make this a delightfully high protein snack! As we’ve been working out more lately, I’ve tried to be more cognizant of my protein intake and Nature Valley’s Granola Protein has been great for that!
I bought the Nature Valley granola at Walmart which had a great selection of their other granolas in their flavors found easily in the cereal isle! I’ve been shopping at Walmart a lot more lately and have been loving it. The day I went to buy this granola, it was all I needed but I still walked out with a whole new dinnerware and glassware set and a cute outfit for Jemma :) Oops. (more…)
French Toast is one of our go-to weekend breakfast meals, so I’m super excited to be sharing this Easy Vegan French Toast Recipe with you!
This is a recipe that I’ve been meaning to post for years now! Seeing as French toast is one of my all time favorite breakfast dishes, I figured that it was time I created a vegan version. I’ve tried a quite a few vegan french toast recipes that make things extra complicated with hard to find ingredients so I really wanted to keep this simple.
The hardest part about making french toast vegan is replacing the egg. In most baked goods, it’s easy to replace an egg with apple sauce, banana or several other things. But that doesn’t quite work here.
Instead, we’re replacing the egg with ground flaxseed. It works to kind of stick to the outside of the bread and give that nice thick texture to the cooked toast.
How do you like to dress up your french toast? I’m a big fan of a little fruit and lots of maple syrup. I start with a little bit and then add more as I see fit. So, in other words, I keep the syrup RIGHT next to my plate :)
How to Make This Vegan French Toast Recipe
Vegan French Toast is made just like regular french toast, just without the eggs. The milk is easily replaced with any non dairy milk (I typically use almond milk because it’s always in my fridge) and for this particular recipe, we’re replacing the egg with a flax egg of sorts. French toast needs a bit of a binding agent that sticks to the outside of the bread and solidifies as it cooks (these are all very untechnical terms). (more…)