Remember when we made sweet potato carrot cake muffins? No? Well, go check those out and then come right back, y’all, because we’re making some baked oatmeal with the same delicious flavor and just as much, if not more, nutrition! YUM! I used purple carrot shreds for this, but you can use orange (or whatever color carrot your heart desires). The taste will still rock your world.
Maybe you’ve noticed, but I love food in bowls. All of my baked oatmeals are in bowls. Most of my dinners are in bowls. But these are the easiest, most delicious bowls you could make right now. They’re super inexpensive too! And very customizable. I’ll show you our favorite way to make these, but switch the veggies up to your heart’s content! Yummm. 🙂
Okay, you guys. I’ve been talking about these muffins since I made Baked Carrot Cake Oatmeal a couple of weeks ago. Once I started adding veggies to breakfast, I’ve wanted to throw them into everything! Which is how these delicious carrot cake muffins (made with sweet potato!) came about. So let’s bake some!
I’ve been excited to make this carrot cake oatmeal for a long time. Veggies are my new favorite thing to put in baked oatmeals, and Husband loooooves carrot cake, so I knew I had to do a version of baked oatmeal with that flavor. But that also meant I had to get it just right for him. And I have yet to make a baked oatmeal without starting with banana (even for my baked zucchini oatmeals), so that’s how I began!
Yeah. The best mac and cheese? That’s a big claim. We’ve made mac and cheese on the blog before, but we’ve heard over and over again that this recipe below is THE BEST, so we believe it. Plus, we love it so much ourselves, so we’re going with it. And there will be some leftover cheese to make other kinds of cheesy goodness. Stay tuned this week for a good use for it!
There are a lot of great things about eating a plant-based diet. One is that meals can be so simple yet so satisfying and filling. Quinoa acts just like rice in a dish like this, and you can choose any veggies you love to add to things like stir-fry for an easy, satisfying dish. Feel free to customize or make this the way we do.
Ever since my friend Jodie sent me a recipe for lentil burgers, I have wanted to make the recipe work as a loaf. Before I went vegan, I was pretty good at making a tasty meatloaf. It’s one of those things I miss the comfort of, but I obviously won’t make one now. And this is perfect to satisfy those cravings when served with ketchup or barbecue sauce.
Chicken noodle soup is one of those home-cooked meals I’ve missed since becoming vegan. My mom used to make huge pots of it on cold winter nights when I was growing up, and there’s something so soothing about having that for dinner. Which means I tasked Husband with figuring out how to make a version I could eat (meaning vegan and gluten-free). And he won that game for sure! Here’s what he came up with.
Stuffed peppers make the main dish of a hearty, warm meal. They’re comforting, customizable, and easy to make. Add whatever you’d like! But here’s our suggestion, the combination we love and usually go with. Comment below if you have a favorite mix of grains and veggies!
Carrot hot dogs?! I know. Sounds weird. But seriously. Dip these babies in ketchup and it’s like you’re eating an Oscar Mayer wiener. So good!! This recipe comes from an author friend of mine. Her name is Patty Maximini, and you can check out her info and the original recipe posting here.