My version of the Sauerkraut & Chocolate Cake has 1/3 fewer calories and fat than classic recipes. Slathered in dark chocolate (Vegan) Fudgy Frosting, the moisture from sauerkraut ensures a rich cake with no need for extra fat such as butter or oil. Likewise, the tanginess works like sour cream or vinegar would in other cakes to create a depth in flavor. But don’t fear, mincing it well ensures no stringy bites of fermented cabbage. This bewildering dessert will not merely surprise you, but also be an excellent conversation starter at any Halloween party!
Tangy lemon and buttery toasted almonds combine into a decadent, yet easy pesto. This 10 minute meal may not look like much if you only consider its minimal ingredients. Looks can be deceiving. The flavor is creamy, bright, and satisfying. Toss it with high-protein Soba noodles and you’ll have lunch or dinner that leaves you feeling satiated.
My fave Vegan & MAKE AHEAD dinner or lunch recipe. A combo of several spices compliment Sumac, bringing it all on budget friendly cauliflower. Don’ forget to drizzle on the cool tahini sauce over pickled spinach and creamy garbanzos!
MAKE AHEAD Breakfast for the Non-“Morning Person”: The combo of oats, banana, and a bit of peanut butter makes this a lightly sweetened, but hearty “casserole” made of stuff you probably have in your kitchen right now.
These fresh, healthy, and oh-so-flavorful “pizzas” are an easy sunny day meal that looks impressive while secretly being so simple to make. Salty Kalamata Tapenade compliments perfectly tangy Za’atar with creamy labneh.
He Does X Ray, I Do Food 