Food Love: Let’s Eat!


In this post, we’re sharing some favorite recipes to take you from breakfast to dinner and even dessert, because YES PLEASE!


If you’re like us, most mornings breakfast is an on-the-go experience. This Apple Cinnamon Crunch Overnight Oats recipe from Love & Lemons is easy to throw together the night before and ready for you as you head out for your day.


Shakshuka (or shakshouka) has roots in North Africa but is popular throughout Middle East and Mediterranean countries with regional variations. Traditionally served with eggs, this Vegan Shakshuka from Lazy Cat Kitchen is crowd-pleasing, plant-based perfection for your next brunch.


This Chopped Thai Kale Salad with Peanut Ginger Dressing from Ambitious Kitchen is a rainbow-colored delight that will kick your lunch game up a notch.


Afternoon slump? It’s time for a snack. One of our favorites is popcorn. The old standby gets a flavorful vegan twist with these recipes for Healthy Popcorn, 3 Ways from The Whole Tara. There’s an option for whatever you’re craving, savory, cheesy or sweet.


Maybe you’ve seen this one flying around Instagram. Trendy, yes, but it’s worth the hype! And so perfect for these cold winter days. Behold: New York Times columnist Alison Roman’s Spiced Chickpea Stew with Coconut and Turmeric. (Note: you’ll need to create a free account with NY Times Cooking to access the recipe.)


It’s pretty much impossible to pass up our own 3 Layer Mocha Cheesecake with Caramel Drizzle, but if you want to DIY your dessert at home, we love these Vegan Gluten-Free Black Bean Brownies from the Minimalist Baker.

Happy eating,
Kate Schaffer