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Vegan Lemon Thyme Macarons

I was really intrigued by the idea of infusing aquafaba with different flavors and I have some beautiful thyme growing in my garden this summer. These macarons combined the savory flavor of thyme with a sweet lemon filling and are a perfect light treat.

Be sure to check out my macaron troubleshooting guide for a step by step with pictures!

As always, a big thanks to Charis at Floral Frosting for the vegan macaron recipe and inspiration! Check out the aquafaba Facebook group for more recipes involving aquafaba!

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Tags: aquafaba, chickpea juice, dairy free, dessert, gluten-free, lemon, macarons, plant-based, recipe, thyme, vegan, vegetarian

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Categories desserts, gluten-free, vegan

Mushroom and Onion Risotto

13 Dec

A while ago I challenged The Friendly Fig to face her fear of making risotto, and I would do the same. It’s been over a month now, and I finally figured it was time to attempt a recipe. I’m so glad I did!

This was delicious and creamy and wasn’t nearly as hard as I thought it would be. I discovered the trick to making risotto is not leaving the stove for very long, but it didn’t require the constant stirring that I had been previously afraid of. I added a little almond milk and nutritional yeast to give it a flavor boost that dairy would normally give. I served this with a batch of chickpea cutlets, another Post Punk Kitchen recipe.

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Tags: dinner, food, italian, mushrooms, plant-based, recipe, risotto, vegetarian

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Categories casseroles, gluten-free, grains, Italian, vegan

Alfredo with Sausage, Caramelized Onions, and Tomatoes

25 Nov

I just tried the recipe for seitan sausage from Post Punk Kitchen and I couldn’t wait to make something with it. The recipe for the sausages is linked below-I didn’t make any changes and they turned out perfect. I love the smell of fennel and these have the perfect amount of spice in them. If you can’t go through the effort of making them feel free to use pre made sausages.

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Tags: alfredo, dinner, food, pasta, plant-based, recipe, sausage, vegan, vegetarian

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Categories grains, Italian, meat alternative, pasta, vegan

Eggplant Parmesan Quinoa Casserole

20 Nov

I was inspired by a post by Princesses and the Peas and I just had to try this recipe. I love quinoa right now (but seriously, who doesn’t) and eggplant is still abundant in my garden. This was a delicious recipe that’s super filling and healthy. I added some zucchini and tomatoes from my fridge. I loved the big bursts of sweet cherry tomatoes in between bites of quinoa. You could easily use regular diced tomatoes or even a can of tomatoes if that’s what you have.

This was perfect with my coconut milk cheese, especially blended into the mixture-I kept finding big chunks of cheesy goodness as I was eating. It was even better the next day, as most casseroles are.