This is one of my go-to recipes, especially when it's cold out. There's nothing quite like homemade tortillas chips. And they're easy to make too! Aside from the chips, my favorite part of this soup the melted cheese. My trick (actually it's something my mom always did when I was a child) is placing cubes of jack cheese in the serving bowls, then pouring the soup over and letting the cheese melt.
These vegan energy balls are the perfect snack when craving something sweet. They're so easy you can whip them up in a matter of minutes. Dates, cashews and chocolate chips are blended together to form soft and chewy balls, which are then dipped in chocolate and rolled in coconut flakes.
Purple cabbage, carrots, red onion, sweet potatoes and crispy coconut rice dressed in a ginger, soy dressing. This salad is easy and is sure to impress guests. Have it as a meal, or side salad.
Ever tried to make granola bars and they just don't stick together so you end up granola? I've definitely been there. But I have finally found the solution! The key is to create a paste with dates, figs, honey and peanut butter. The peanut butter is subtle and you actually won't even notice it's in there. The paste makes the bars chewy, while the millet adds the perfect crunch.
This vegetable pad Thai recipe is so easy and tasty. Once you get a hang of it, you can easily whip it up for a weeknight dinner. The sauce is really easy to make and so much better than the pad Thai sauces you see at the store. Don't be tempted to buy them! It just won't be the same. You can even adjust the sauce to your liking. If you like it sweeter, add more sugar. If you like it more tangy, add more tamrind sauce. Or if you like it extra spicy, add more chili sauce. You get the point.