Homemade Almond Butter has become a staple in my house. I make it about once every week or two, and it’s cheaper and much tastier than buying it at the store! This almond butter tastes perfect with sliced apples, on a sandwich with banana, or even as a sauce on dark chocolate – yum! And I have a couple of secret tips to make sure each batch always comes out delicious!
When I made this recipe, I took the leftover green onions that I didn’t use and put them in my compost pile. Well, a few months later, a completely new green onion plant grew from it! It reminded me how delicious this recipe was and that I needed to post it. I looked up a few different vegan cream cheese recipes online and incorporated ideas from all of them to create this recipe. The result? A smooth, creamy cheese that is perfect for a party, get together, appetizer, or just a snack. The dill crackers go with this dish perfectly, and they are so easy to make! Let’s get crackerin’! See what I did there?
I’m really bad at gardening. I can’t even keep house plants alive for more than a couple of months. So I started buying only cactus in the hopes that they are low maintenance enough for me and my gardening deficit. Plus, my compost pile has been sprouting new fruits and veggies, which was unintentional on my part!
I have a friend that volunteers bi-weekly at an apartment complex called La Posada that is part of my city’s housing authority. One of the volunteer programs she runs is the communal garden at the complex. Yesterday she gave me a tour, and I was so impressed with all of the beautiful things growing there! Luckily, I happened to have my camera with me and took photos.
Today it was over 80 degrees in South Texas, so I figured I better hurry up and post this cozy recipe before temperatures start warming up too much!
During these past couple of winter months, I would crave something warm to drink in the evenings but I didn’t want coffee because of the caffeine, and tea just wasn’t hitting the spot. Then I remembered I had peppermint essential oil lying around that I never used for anything. I threw together what I thought would be good… and it turned out amazing! Creamy, rich, not too sweet or chocolatey, with a kick of peppermint and a frothy top.
This recipe is very easy to make and perfect for cold weather, rainy days, watching movies, dessert, or just all around coziness!
Homemade pinto beans and cooked sweet potato pureed in a blender, with dry steel cut oats stirred in.
My adorable, sweet foster dog Opal has made some vast improvements over the past five months that she’s been with me. Especially in these past couple of months. When I first rescued Opal, her fur was patchy and coarse from fleas and mange. Now she’s getting compliments about how shiny her coat is. She used to be scared of everything, including me, and she didn’t like to run around and play. Now she loves to snuggle, go on walks, and do zoomies around the yard. I attribute a lot of this to being in a stable home instead of living on the streets. But I also think her most recent improvements are due to a change in her diet.
About two months ago, I decided to try giving Opal homemade vegan meals for a week or two to see how it went. It was so easy to do and Opal loved the meals so much, we just made it a permanent change! I had done research in the past about feeding dogs vegan food. I hate processed dog food, there’s so many icky things in it, even in many of the natural brands. Plus, as a vegan myself, I didn’t like buying dog food products made with meat.
I wanted to share how I made the seamless transition to a plant based diet for Opal. It doesn’t take a lot of effort or money, and the effects are noticeable. I’ve also included the recipes to some of Opal’s favorite vegan meals!
