If you watched our travel vlogs, you might remember that we found a few really good dishes on our recent trip that we wanted to replicate at home. One of the dishes that stuck out in our minds was a delicious Delicata squash and lentil salad we had at Little Eater at North Market in Columbus, Ohio. The list of ingredients seemed simple enough, so we decided to try it out! Continue reading
Weekly meal prep has been the number one thing to keep us on track with our whole food, plant-based diet. We normally rotate between soups and chili for our weekday lunches, but every once in a while we switch it up with our “Super Power Veggie Tofu Bowl Thingy.” Continue reading
Fall is here and that means… spaghetti squash! They were on sale at our local grocery store a few weeks back, so I decided to pick one up. I wasn’t sure what we were going to do with it, but I figured Brian would make something delicious. We roasted it in the oven and before I knew it, Brian was adding a splash of this and a splash of that to the sauce. Continue reading
If you’ve watched our videos, you probably know by now that we love using our Griddler for oil-free cooking. One day, Brian threw a few slices of tofu on there and it turned out super tasty! He has spent the last few months experimenting with the marinade/seasoning mix for this one and I think you’ll really enjoy it! Continue reading
By my calculations, we have made about 20 giant batches of chili in the past 14 months. That is a LOT of chili! Brian has had so many chances to experiment and tinker with the spice blend and honestly, every batch has been super tasty…BUT… he made this version a few weeks ago and I knew that he had finally nailed it. So I am officially dubbing this “Brian’s Super Tasty Vegan Chili.” Continue reading
One of our staple recipes over the past year has been what we lovingly call our “Weird Green Soup.” Since we make it so often, we’ve had a chance to play around with the recipe quite a bit! One of our favorite variations is an Italian inspired version, so we thought we’d share it with you. This one turned out with a mostly orange hue, so we decided to dub it our “Weird Orange Soup.” Continue reading
Who doesn’t love a good taco bar? You might think this is something you would have to give up when switching to a whole food, plant-based diet – but that is definitely not the case! We love baking up our own oil-free taco shells at home and loading them up with all kinds of toppings. Continue reading
Before we switched to a whole food, plant-based lifestyle, we loved making stuffed peppers! After we made the switch, this was one of the first recipes I wanted to adapt. We have made these several times over the past year, and we finally perfected and filmed our recipe! One of my favorite things about this recipe is that you can easily change it up with different veggies, spices, etc. Continue reading
If you watched our One Year Potato-A-Versary video, you know we got pretty emotional after trying plain potatoes for the first time since we kicked off our diet with two weeks of potatoes back in June 2018! Our original plan for that video was to finish it off with some delicious loaded version of our favorite potatoes, but we decided to hold off after the emotions kicked in.
We have been thinking about what kind of loaded potatoes we would make for a week or so now, so we wanted to share what we came up with! As you can probably tell, Brian and I have very different preferences, so we each came up with our own tasty creation. Continue reading
One of our favorite bloggers is Chuck Underwood of Brand New Vegan. His website and YouTube channel were a HUGE help when we first started out and had no idea what we were doing! His site features delicious vegan recipes that make following this lifestyle a lot less overwhelming. We saw his recipe for Smoky Vegan Carrot Dogs a while ago and knew we had to try them out at some point. So, over Memorial Day weekend, we gave it a shot! Continue reading
