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Coming Soon: Kid Chef Vegan!

by on September 7, 2021

Gone are the days when kids everywhere were satisfied existing solely on microwaved mac n’ cheese or PB&Js. Kids can be foodies, too! More and more kids are interested in getting into the kitchen, learning about new foods and cultures, and flexing their culinary muscles. And that’s where Kid Chef Vegan: The Foodie Kid’s Vegan Cookbook comes in!

You may remember my Vegan Cookbook for Kids, and what my publisher decided to do was to reboot that book, add some exciting new content, and rebrand it as part of their Kid Chef series.

We also added these really cool tutorials that take a recipe from the book and turn it into a “teaching moment” to help your kid chef develop and improve their skills!

The recipes are simple, but interesting and appealing. I tried to combine familiar foods with some ingredients that might stretch their imaginations (and taste buds!) just a little… Like the Chipotle-Sweet Potato Dip pictured above. Most kids know and like sweet potatoes, and this is a yummy way to experiment with a little bit of smoky heat from the chipotle. Plus you get to control just how spicy it is.

The ebook version is on sale now so if you like reading recipes from your kindle or iPad, there’s no need to wait! The print version goes on sale 9/21 and if you preorder it will arrive that day almost like magic.

So go ahead and order, or preorder, now!

This blog contains affiliate links. If you make a purchase after clicking on a link, I may receive a small commission at no extra cost to you.

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Strawberry-Banana French Toast From Vegan Cookbook for Teens

by on June 15, 2021
Vegan Cookbook for Teens

Vegan Cookbook for Teens is officially on sale today! If you haven’t ordered your copy yet, you can do it right now. And while you’re waiting for it to show up in your mailbox, let’s talk about this Strawberry-Banana French Toast! If you’ve ever wondered “Can vegans eat French toast?” well the answer is HECK YAH THEY CAN!

With just 8 ingredients (including the butter and syrup for serving), my French toast makes for an indulgent-yet-simple breakfast or brunch perfect for any morning.

I’m also a huge fan of brinner (breakfast for dinner) so don’t limit this to just mornings.

Vegan Cookbook for Teens

I’m still in need of a pinch when my eyes get all starry thinking about how this is my fifth cookbook, and I’m so grateful for all the support you guys have shown over the years. When I get emails or messages on social media telling me how much your kids love making recipes from one of my books, or how my recipes have helped someone go vegan and get healthier and happier, my heart is so full it could just explode. Love you guys! ❤️

Okay, enough of the sappy stuff. Here’s a shot of the recipe from the book (I just love how the talented team at Calisto designed it!), and you can scroll down for a printable version.

Vegan Cookbook for Teens

And please don’t forget to order a copy for yourself or that special teen in your life!

This blog contains affiliate links. If you make a purchase after clicking on a link, I may receive a small commission at no extra cost to you.

Print Recipe

Strawberry-Banana French Toast

I thought I'd have to give up French toast when I first went vegan, but it wasn't true! It's easy to make with plant-based ingredients–and definitely just as delicious. If strawberries aren't in season, use your favorite fruit. Blueberries would be great!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, brunch
Cuisine: American
Servings: 4
Author: Barb

Ingredients

  • 8-10 strawberries, tops trimmed and thinly sliced
  • 2 bananas 1 medium ripe and one very ripe, peeled
  • 1 1/2 cups unsweetened nondairy milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Vegan butter for cooking and serving
  • 3 slices day-old French bread, cut into 1/2-inch thick slices
  • Real maple syrup for serving

Instructions

  • Prepare the fruit. Place the strawberries in a small bowl. Thinly slice the less-rip banana and add it to the bowl. Set aside.
  • Mix the batter. Place the riper banana in a medium bowl. Mash with the back of a fork, then whisk in the milk, vanilla, and cinnamon until smooth.
  • Cook the French toast. Heat a large pan over medium heat and melt just enough butter to coat the pan. Dip the pieces of bread into the milk mixture until both sides are completely coated, then place in the hot pan. Cook each side for 3 to 4 minutes, until lightly golden brown.
  • Serve. Place the French toast and top with slices of fruit, vegan butter, and maple syrup.

Notes

Ingredient Info: You may be wondering why it is important to use the riper banana in the batter. Bananas become sweeter as they ripen so of course we don’t want to eat green bananas. But they are also easier to mash and whisk into the batter, the riper (softer) they are. 
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Creamy Twice-Baked Sweet Potatoes From Vegan Cookbook for Teens

by on June 14, 2021

I love allllll the potatoes, but sweet potatoes own my a very special place in my heart. This is why, back when I was brainstorming recipe ideas that would get teenagers (and everyone, really!) excited to cook, I knew I had to include them. That’s how Creamy Twice-Baked Sweet Potatoes came to be!

But, in case you’re just joining us: Let me back up. My newest book Vegan Cookbook for Teens goes on sale tomorrow, June 15th! To celebrate, I’m sharing a recipe each day.

Yesterday I shared Spicy Lentil Lettuce Wraps, a simple-yet-delicious meal for one.

Vegan Cookbook for Teens

Looks yummy, right?

But back to those baked potatoes! Rich and creamy, made with vegan butter and ground cinnamon, they make the perfect side dish. And there are only 5 ingredients! They’re even special enough to serve as part of a holiday meal! Or, follow the “Change it Up” tip in the recipe and make it a meal all on its own.

You can download a copy of the book right now, or preorder your own copy. If you have a teen in your life who wants to learn to cook, or to cook more, this book is FULL of simple, exciting recipes just like this. It’s also great for non-teens (or, as you may call them, “adults”) who are looking for some easy vegan recipes.

Vegan Cookbook for Teens

Here’s a shot of the recipe page from the book, and if you scroll down I’ve also included a printable version. Enjoy!

Vegan Cookbook for Teens

This blog contains affiliate links. If you make a purchase after clicking on a link, I may receive a small commission at no extra cost to you.

Print Recipe

Creamy Twice-Baked Sweet Potatoes

Let's admit it: twice-baked potatoes are just fancy mashed potatoes. It's time to bring that shine to sweet potatoes!
Prep Time14 mins
Cook Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: vegan, vegetarian
Servings: 4
Author: Barb

Ingredients

  • 2 medium sweet potatoes of similar shape
  • 3 tbsp vegan butter
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • Salt & Pepper to taste

Instructions

  • Bake the potatoes. Preheat the oven to 375 and line a baking sheet with parchment paper. Pierce the potatoes a few times with a fork and place them on the prepared baking sheet. Bake for 45 to 55 minutes, until tender. Remove them from the oven, but keep it on.
  • Season the filling. Wearing an oven mitt for heat protection, halve the potatoes and scoop the filling into a food processor or blender. (Be careful not to puncture the skin, as you're going to use that again in the next step.) Add the butter, brown sugar, salt, and cinnamon. Blend until completely smooth. Taste and add salt and pepper as needed.
  • Refill the potatoes and bake. Spoon the filling mixture back into the potato-skin shells. Bake for 10 to 15 minutes, until heated through.

Notes

Change it Up: Add steamed broccoli florets in step 3, before putting the potatoes back in the oven. You can also substitute 1 teaspoon cumin and 1/2 teaspoon chili powder for the brown sugar and cinnamon, and add black beans to give the potatoes a Tex-Mex flair. 
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Veggie Noodle Casserole From Vegan Cookbook for Teens

by on June 2, 2021
Vegan Cookbook for Teens

There are a lot of things about writing a cookbook that are fun, but the top three best things are:

  1. The first time I see a mockup of the cover
  2. The first time I get to hold the actual book in my hands, and
  3. Sharing recipes from the book with all of you!

And look at me, leaning into #3 hard! This Veggie Noodle Casserole from Vegan Cookbook for Teens is probably my favorite recipe in the book, and fun fact- it was originally slated to be the cover photo! When I wrote the recipe, it used bowties or some other small pasta, but my editor told me about the plan and asked me to change the recipe to include a more photogenic type of pasta… hence the pinwheels!

Vegan Cookbook for Teens

Now, I don’t know what changed or why it’s not on the cover but it’s still my fave! It’s delicious and oh-so-creamy because it uses a homemade version of “cream of” soup! You know how so many casseroles call for cream of mushroom soup, or similar? That can make casseroles a pain to veganize, but not anymore! And I’m proud to say my book is full of fun hacks like that!

But truly, this casserole is amazing. Only four steps AND it makes six servings so you have easy leftovers to enjoy!

The printable recipe is below, but here’s a shot of what it looks like in the book…

Vegan Cookbook for Teens

ALSO!

The ebook version of Vegan Cookbook for Teens is available now! You can grab it on Amazon for just $6.99, or you can preorder a copy of the actual printed book which goes on sale on June 15th.

This blog contains affiliate links. If you make a purchase after clicking on a link, I may receive a small commission at no extra cost to you.

Print Recipe

Veggie Noodle Casserole

Casseroles can seem difficult to veganize because many recipes call for cans of "cream of something" soup. Step 3 of this recipe gives you an easy way around that!
Prep Time20 mins
Cook Time20 mins
Course: Dinner, Entree, Lunch, Main Course
Cuisine: American, Italian
Keyword: casserole, easy, vegan, vegetarian
Servings: 6
Author: Barb

Ingredients

  • 1 head broccoli large
  • 3 carrots
  • 3 1/2 cups dried pinwheel pasta or other small pasta
  • 1 cup frozen peas
  • 2 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 2 1/2 cups unsweetened nondairy milk
  • 1/2 tsp garlic powder
  • 1/2 tsp salt more to taste
  • 1/4 tsp black pepper more to taste
  • 2 cups vegan cheddar cheese shreds
  • 1/2 cup panko bread crumbs

Instructions

  • Prepare the veggies. Preheat the oven to 350. Cut the broccoli into florets (about 3 1/2 cups). Slice the carrots into thin coins.
  • Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 4 minutes, stirring occasionally. Stir in the broccoli, carrots, and peas. Bring back to a boil and cook for 2 minutes. Drain and pour into a 2.5qt baking dish.
  • Make the sauce. Return the pot to medium-high heat. Melt the butter, then whisk in the flour. While whisking constantly, let bubble for about 1 minute. As you continue whisking, add the milk 1/2 cup at a time. Whisk until smooth each time before adding more milk. Stir in the garlic powder, salt, and pepper. Reduce the heat to low and stir in the cheese. Cook for 1 to 2 minutes, until the cheese melts.
  • Bake. Pour the sauce over the pasta and veggies, stir, then top with the bread crumbs. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for 5 minutes more. If the crumbs haven't browned, place the casserole under the broiler on high for 30-45 seconds. Enjoy!
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Tofu Scramble Totchos From Vegan Cookbook for Teens

by on May 23, 2021
Vegan Cookbook for Teens

When I first sat down to work on my latest book, Vegan Cookbook for Teens, I started with the recipe list. I knew I wanted 100 recipes that would get teens excited to make their own vegan food, but that would be simple enough they could do it on their own.

To me, Tofu Scramble Totchos are exactly the kind of thing a teenager would crave, whether for breakfast or a snack. Yes, this recipe is a bit more involved than some others in the book, but with just four steps- it’s still pretty easy. Especially if they’ve made tofu scramble before! The prep time is just 20 minutes, with another 35 minutes in the oven (which gives them time to clean up the kitchen, haha!).

Plus, with a base of tater tots and toppings like vegan cheese and avocado- they’re worth every bit of effort!

Do you have teens in your life who are vegan, or interested in learning more about plant-based eating? Or perhaps just someone new to veganism who is looking for some easy-yet-cravable recipes? If so, you should buy them a copy of this book!

Vegan Cookbook for Teens

You can preorder your copy now from Amazon, and get it as soon as it is released on June 15! Then you’ll have 99 more recipes just as delicious as this one!

Here’s a shot of the recipe from the book, just because I think the graphic design the team did is just amazing. You can also scroll down for the printable version.

This blog contains affiliate links. If you make a purchase after clicking on a link, I may receive a small commission at no extra cost to you.

Print Recipe

Tofu Scramble Totchos

Nachos made with tater tots? You bet! This breakfast dish is always a crowd-pleaser.
Prep Time20 mins
Cook Time35 mins
Course: Breakfast, brunch, Snack
Cuisine: vegan, vegetarian
Keyword: Avocado, brunch, Tots
Servings: 4
Author: Barb

Ingredients

  • 1 16oz firm tofu
  • 1 16oz bag frozen tater tots
  • 1 tbsp olive oil
  • 1/2 tsp kala namak
  • 1/4 tsp black pepper
  • 3/4 cup favorite salsa plus more for serving
  • 1/2 cup canned black beans rinsed
  • 1 1/2 cups vegan shredded cheddar or pepper Jack cheese
  • 1 avocado pitted, peeled, sliced
  • Chopped fresh cilantro, diced red onion, vegan sour cream, and hot sauce, for serving optional

Instructions

  • Prepare the tofu and tots. Preheat the oven according to the tots' package instructions, usually 425. Meanwhile, press the tofu for at least 20 minutes. Bake the tater tots according to package instructions, usually about 20 minutes. Set aside and set the oven to 350 degrees.
  • Make the tofu scramble. In a large skillet over medium-high heat, heat the oil until it shimmers. Crumble the tofu into the pan, then stir in the kala namak and pepper. Add the salsa and beans. Reduce the heat to medium-low and cook, stirring occasionally, for 3-4 minutes, until warmed through. Remove from heat (but leave the scramble in the pan).
  • Layer the tots. Spread the cooked tots on a baking sheet in an even layer. Pour the tofuc scramble over the tots, then add the cheese. Bake for 5 to 10 minutes, until the cheese is melty. Let the tofu and tots cool for a few minutes.
  • Serve. Top with avocado sliced and drizzle with salsa and other toppings (if using). Serve with lots of napkins!

Notes

Ingredient info:
  • If you don’t have kala namak, you can substitute regular salt – it just won’t have that eggy flavor.
  • Slicing an avocado is tricky. Halve it lengthwise around the pit (ask for help!). Gently hold on to each side and twist until they separate. Use the tip of a spoon to remove the seed, then scoop the fruit from the peel and slice!
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Southern Skillet Corn (From Easy Vegan Comfort Food)

by on April 22, 2021
Easy Vegan Comfort Food Cookbook

It’s official, my latest cookbook Easy Vegan Comfort Food is on the shelves! It is available wherever you buy books, and all the online places too of course. You’re gonna want a copy and I have to say it would make an excellent gift for someone who is interested in trying more vegan food! The recipes aren’t complicated, and it’s a collection of comfort food… who doesn’t like comfort food!?

But don’t take my word for it. I’m going to let another of the recipes speak for itself.

How does rich, creamy Southern Skillet Corn sound?

Easy Vegan Comfort Food Cookbook

This recipe is a great example of how I had to reach beyond my own comfort zone to come up with new and exciting comfort foods to veganize! I grew up in New England and this is not a dish my mom served… but oh I wish she had! It’s like if cream corn leveled up about 8 times.

And did I mention it takes just 20 minutes from start to finish and there are only 3 steps!? Scroll down to see the recipe.

It’s so flavorful, and so thick and creamy! Pro Tip: whip it up and enjoy it with a side of thick, homemade garlic bread… but don’t share any of it! It’s all yours!

Okay fine, if you’re one of those people who insists that corn and bread does not a meal make, try pairing it as a side dish with Beyond Meatloaf, BBQ Baked Tofu, or some grilled Chick’n Seitan and a salad. PERFECTION!

And don’t forget to order your copy of Easy Vegan Comfort Food!

Print Recipe

Southern Skillet Corn

Southern cooking is known for being decadent, and this skillet corn is no exception. It's creamy and satisfying, and the salt brings out the corn's natural sweetness.
Prep Time5 mins
Cook Time15 mins
Course: Side Dish
Cuisine: American, Southern
Keyword: soul food, southern, vegan, vegetarian
Servings: 6
Author: Barb

Ingredients

  • 4 tbsp vegan butter
  • 2 cups sweet corn kernels
  • 1/4 cup unsweetened nondairy milk
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 1/4 cup water

Instructions

  • Heat a large skillet over medium-high heat. Melt the butter and stir in the corn, milk, sugar, salt, and pepper. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally.
  • Meanwhile, in a small bowl, whisk together the cornstarch and water.
  • Once the corn has cooked for 10 minutes, stir in the cornstarch slurry and cook, uncovered, for another 5 minutes, stirring frequently. Add more salt and pepper to taste. Serve warm.

Notes

It may not be authentic, but I enjoy adding 1/2 teaspoon sweet paprika along with the other seasonings in step 1. Smoked paprika would be great, too!

This blog contains affiliate links. If you make a purchase after clicking on a link, I may receive a small commission at no extra cost to you.

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Chick’n Fingers (From Easy Vegan Comfort Food)

by on April 5, 2021

I told you I was going to start sharing some recipes from my newest cookbook Easy Vegan Comfort Food! First up we have Chick’n Fingers which are one of the best snacks out there- and also one of the best salad toppers!

They’re made using seitan as the base, so they’re super hearty and chewy. There is a seitan recipe in the book, but for this post I’m directing you to the Chick’n Style Seitan recipe on the blog. You can also buy pre-made seitan because we live in an amazing world!

Chick'n Fingers

They are pictures with a homemade Zesty Vegan Ranch for dipping, but you’ll have to buy the book to get that recipe!

If you’re just tuning in, my fourth cookbook Easy Vegan Comfort Food: 80 Favorites Made Vegan in 5 Steps or Less goes on sale April 20th and is available for preorder now! You can preorder your copy here but I have to warn you that you will want to make every. single. recipe. Seriously.

Easy Vegan Comfort Food Cookbook

We’re talking about dishes like:

  • Apple Crisp French Toast Casserole
  • Maple-Bacon French Toast Skewers
  • Bacon-Roasted Brussels Sprouts
  • Fettuccine Alfredo with Roasted Vegetables
  • Creamy Cajun Pasta
  • Cheeseburger Casserole
  • Cherry Turnovers
  • Butterscotch Pudding

Don’t those sound amazing! I’ve eaten all of them and still want more! The best part about these recipes though (okay, the second-best part) is that they’re practical and simple. Each has five steps or less and even the most novice vegan chef will be comfortable making them.

If you or someone you love craves foods from their pregan days and is looking for simple, plant-based versions, then get this book! It goes on sale April 20th but you can preorder it now and it will magically show up in your mailbox… then you can make those Chick’n Fingers!

Print Recipe

Chick’n Fingers

These fingers are perfect for a fun pick-me-up snack. Serve them with ketchup, barbecue sauce, or vegan ranch dressing for dipping. They're also delicious chopped on top of a salad.
Prep Time20 mins
Cook Time40 mins
Course: Dinner, Entree, Lunch, Snack
Keyword: seitan, vegan
Servings: 4
Author: Barb

Ingredients

  • Nonstick cooking spray
  • 1 cup panko bread crumbs
  • 2 tbsp vegetable oil
  • 2 tsp Italian seasoning
  • 1/2 tsp salt omit if the Italian seasoning is heavily salted
  • 1/4 tsp black pepper
  • 1 cup nondairy milk unsweetened
  • 1/2 cup cornstarch
  • 2 loaves "Chick'n Style Seitan" use storebought or see notes for a link to my amazing seitan recipe

Instructions

  • Preheat the oven to 375 degrees and move the oven rack to the lowest position. Lightly mist a rimmed baking sheet with cooking spray.
  • Set up three dredging bowls: In one bowl, combine the panko, oil, Italian seasoning, salt (if using), and pepper. Add the milk to a second bowl, and the cornstarch to a third bowl.
  • Cut the seitan into "fingers". Dip each finger first into the cornstarch, then the milk, then the cornstarch again, and then the milk again. Roll it in the panko mixture until evenly coated. Place all the seitan fingers on the prepared baking sheet in a single layer.
  • Spritz the tops with cooking spray and bake on the bottom rack for 30-40 minutes, until they're golden brown. Flip them once halfway through and spritz the tops again with cooking spray. Serve warm

Notes

There’s a recipe for amazing Chick’n Seitan in the book, and this one is great too!

This blog contains affiliate links. If you make a purchase after clicking on a link, I may receive a small commission at no extra cost to you.

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Coconut Curry Bowls

by on October 27, 2020

The people have spoken! When asked which recipe from The Vegan Cookbook for Kids that you wanted me to share first, the answer was the delicious and decadent Coconut Curry Bowls!

This is a fantastic example of the kinds of recipes in the book – it’s healthy and easy to make but it’s also flavorful and fun! Kids, especially those that are foodies and are interested in cooking, have some pretty developed tastes and they don’t want to keep eating the same old things. They want to experiment and try something new, and I say good for them! I was definitely *not* a foodie as a child and basically refused to eat anything that wasn’t pizza or a burger or what we used to call tv dinners.

This coconut-based curry is delicious and the beans and veggies are familiar, so even if your kid isn’t as adventurous (or is just starting out!) this dish should still appeal to them.

The kindle version of The Vegan Cookbook for Kids is available now, and the print version is available starting November 3rd, 2020 on Amazon or wherever you buy your books!

Here’s a picture of the recipe as it appears in the book (I just love the design of this book!) or just scroll farther down for the printable recipe!

*Reprinted from The Vegan Cookbook for Kids

Print Recipe

Coconut Curry Bowls

Please don't tell the other recipes in this book, but this one is my favorite! It's so creamy and rich, yet it doesn't take very long to make. There are so many different curries out there from many different parts of the world, and I encourage you to experiment with all of them – but this simple curry is a good place to start.
Prep Time15 mins
Cook Time15 mins
Servings: 4
Author: Barb

Equipment

  • Cutting board
  • Knife
  • Large skillet
  • Spoon
  • Small mixing bowl
  • Small whisk

Ingredients

  • 2 large carrots
  • 1 15oz can great northern beans
  • 1/4 cup water, plus 2 teaspoons, plus more as needed
  • 3 heaping cups broccoli florets
  • 1 15oz can lite coconut milk
  • 2 tsp red curry paste
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • 4 cups frozen cauliflower rice

Instructions

  • Prep the ingredients. Cut the carrots into thin circles. Drain and rinse the great northern beans.
  • Cook the veggies. In a large skillet over medium-low heat, heat 1/4 cup of water. Add the carrots and broccoli. Simmer for 3 to 4 minutes, stirring occasionally, adding an additional tablespoon of water if the pan gets dry.
  • Combine the flavors. Stir in the great northern beans, coconut milk, red curry paste, and salt. In a small mixing bowl, whisk the cornstarch with the remaining 2 teaspoons of water, then add this slurry to the skillet. Increase the heat to high and cook until the sauce begins to boil. Reduce the heat to low and simmer for about 5 minutes, or until the sauce thickens and the veggies are tender.
  • Prepare the cauliflower rice and serve. While the curry simmers, cook the cauliflower rice according to the package instructions. (Some brands differ, but many are in microwavable bags and only take a couple minutes to cook). Divide the rice among 4 bowls and top with the curry.
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The Vegan Cookbook for Kids – Preorder now!

by on October 13, 2020
The Vegan Cookbook for Kids

Well, this is exciting! My third book, The Vegan Cookbook for Kids, is now available for pre-order!

I’m really proud of this book- it’s packed with tips and tricks to get young chefs (ages 8-12) started in the kitchen in a way that will keep them both safe and excited, plus 50 delicious recipes across different types of cuisines!

There are familiar flavors and ingredients, and some that will appeal to kids with a more adventurous palate – and all are dishes the whole family will enjoy!

The Vegan Cookbook for Kids

I had a lot of fun taking foods and flavors and recipes and making them a bit more kid-friendly. For example my Fruity Sheet Pan Pancakes which allow even the youngest chefs to make a delicious breakfast treat without needing to hover over a hot pan. Or my PB&J Ice Cream Pie which has all the flavors of our favorite childhood sandwich, but for dessert!

  • Cinnamon Swirl Pancakes
  • Sweet n’ Sour Tofu
  • Creamy Buffalo Cauliflower Dip
  • Southwestern Sweet Potato Salad
  • Spinach and Red Pepper Hummus Melts
  • Veggie Pot Pie
  • Cookies n’ Cream Cake
  • And so much more!
The Vegan Cookbook for Kids

In addition to the recipes, there is an entire chapter dedicated to kitchen safety, guides to kitchen tools and pantry essentials, as well as instructions on prep skills like measuring, chopping, and prepping!

As we are heading into the colder months its a great time to get back into the kitchen, especially if you have kids in your life who are curious to learn more. This book would make a great gift for the young chefs in your life!

The book will hit the shelves on November 3rd, but you should definitely pre-order your copy today!

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Chico!

by on May 19, 2020

Yah, yah, yah… I didn’t last long before slacking off on my posting schedule, but these are crazy times and, well… I don’t really have an excuse 🙂

I don’t have a recipe for you today, but I do have something even better. Chico! Chicopotamus, Chicasaurus-Rex, Chico de Gallo, Cheeky Boy… he goes by a lot of names around here, but he definitely also answers to Good Boy, because that’s what he is!

He loves to snuggle with his big brother Elmie…

Aren’t they cute!? Chico came as a foster from the Dumb Friends League back in February. He was about to have surgery for a torn ligament in his back leg, and need a home to convalesce in, who could also give him some physical therapy. The whole process went really well, and just as he was about done… he tore that same ligament in his other leg! So he had the surgery again, on the other leg, last Thursday. Here he is 2 days after, when he was able to come home:

You can see the bruising around the incision site. He’s doing really well though, walking on that leg more and more each day. He doesn’t enjoy having it iced but luckily starting today we are transitioning from the bag of frozen corn to a heating pad. And he has been really good about letting me do his stretches.

He is such a sweet and gentle boy, I love him so much. And, of course, I have an adoption hold on him so as soon as he is all healed from this surgery (~3 months, give or take), he will officially join the pack! Although let’s face it… as far as he is concerned, he’s already official ❤️

Having these two good boys has made this whole process of staying home all the time So. Much. Better. I know a lot of people struggle with staying home, especially those who live alone as I do, but as an introvert it doesn’t bother me too much. I mean, okay sure, maybe I have a few too many conversations with the dogs, but that’s okay. They are very good listeners!

I hope you’re all doing okay, too!

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I'm Barb and I love creating delicious vegan recipes, so whether you're a new vegan, an "old" vegan, or just interested in adding more plant-based dishes to your life, you've come to the right place!

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