Vegan Pancake Bites

Spring is here and today I have a new and delicious vegan recipe - pancake bites! Packed with the PB2 Performance - Peanut Protein (Dutch Cocoa) Powder, these bites are perfect for on the go, before a workout, or during a weekend breakfast with family.

Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, here, and here.

VEGAN PANCAKE BITES

[ INGREDIENTS: ]

Makes 36 mini pancake bites

• 1 cup flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 4 tablespoons of PB2 Peanut Protein Powder

• 1 cup non-dairy milk

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla

• maple syrup for dipping

• topping of your choice (I used vegan chocolate chips and berries)

  [ INSTRUCTIONS: ]

  1. Preheat oven to 350 degrees. Grease a mini muffin pan.

  2. Whisk together flour, sugar, baking powder, salt, PB2, milk, apple cider vinegar, and vanilla in a large bowl.

  3. Fill the pan with batter and stud with toppings of your choice.

  4. Bake the pancake bites for 8-10 minutes. Allow to cool for 10 minutes.

  5. Serve with a side of maple syrup and enjoy!

If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeLutzz as I post on there almost daily!

Have a great rest of your day!

The Best Gluten Free Vegan Crepes

Hi guys! I hope you’re doing well! Today I’m bringing you these DELICIOUS vegan and gluten free crepes. I recently switched to a gluten free lifestyle a few weeks ago to help my Hashimotos disease (doctors orders) so I’ve been on the hunt to make food that tastes no different than what I’m used to. My husband is vegan so 95% of what I make I want him to be able to eat as well so here you go - an amazing gluten-free and vegan crepe!

The star of the show today is the PB2 Performance - Peanut Protein (Dutch Cocoa) which is packed with 20g of protein per serving! You can easily mix it with milk, add it to your morning smoothie, or put it in your food like I did!

Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here and here.

If you’re wondering what the pink drizzle is, it’s just some raspberries mixed with the yogurt. You know, because who doesn’t want a little pink on their food?

The Best Gluten Free Vegan Crepes

Serving: 3-4 people (the batter makes 10, 6” crepes)

INGREDIENTS:

CREPES:

• 2 Tbsp flaxseed meal and 6 tbsp water. Mix together and set aside for 5 min. 

• 3/4 cup GF oat milk

• 1/2 cup sparkling water (regular water works, too)

• 1 cup of “1 to 1” GF baking flour 

• 1/4 tsp salt

• 3 tablespoons vegan butter

• 1 1/2 tsp vanilla

• 2 scoops PB2 Performance - Peanut Protein (Dutch Cocoa)

• 1 tbsp maple syrup

FILLING:

• 8oz Vanilla GF vegan yogurt

• 2-3 cups of berries of your choice 

TOPPING:

• Berries of your choice

• Powdered Sugar for dusting

Instructions:

1. Make two flaxseed “eggs” by combining flaxseed meal with water. Mix together and set aside for 5 minutes. 

2. Combine all of the crepe ingredients into a blender until smooth. If you have to hand mix, make sure the batter is as smooth as possible. 
   *Tip: you can make the batter the night before if you want! Store in the fridge and it will be good to go the next morning.

3. Heat a small 6” non-stick pan on medium heat. Spray with oil.

4. Pour a small amount of crepe batter into pan and immediately start twirling the pan to help spread the batter out as thin as possible. **YOU GOT THIS! Don’t let this part stress you out. It takes practice if you’ve never made crepes before.

5. After about a minute, use a spatula to lift the edges and carefully flip the crepe. Cook the other side until golden brown. Repeat with the rest of the batter.

6. Spread the vanilla yogurt on each crepe like sauce on a pizza, add about 4-5 berries in a row, and roll the crepe up. 

7. Top with whatever you want! I used powdered sugar and more berries. 

8. Enjoy!

   
   If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost every day. Bye and see you next time!

Make Your Wedding Uniquely Yours

My biggest piece of advice (besides hire a wedding planner) is to make your wedding yours! If you want to ditch a tradition, or all of them for that matter, do it! For example - I definitely got some looks when I told a few people that we decided to do online RSVP’s, but I’m SO glad we did it! It kept count for me, saved on paper and postage, and encouraged everyone to look at the wedding website I spent so long on - haha. If you followed my wedding journey you’ll know that I DIY’d A LOT and that alone gave my wedding a ton of personal touches, but we didn’t stop there!

All of my vendors and links are at the bottom of this post.

Style

Pick the look that reflects YOU! I opted for a strapless dress and paired it with some big awesome earrings that I ordered from an etsy seller based in India. I didn’t go with a veil, I decided to wear my dress the whole time instead of changing into a dancing dress, I added a custom faux leather jacket at night, and I changed from my sparkly heels into wedged sneakers for comfort after the ceremony. My makeup was very glam and featured glitter on my eyes, big lashes, and a red lip. My hair fell IMMEDIATELY because of the humid rainy weather, but I opted for a sparkly hair piece, wavy hair (rip, lol), and extensions for a fuller and longer look. Zach chose a paisley tux jacket and he and all of his guys wore skeleton Grateful Dead socks as a nod to Zach’s favorite band and the fact that we were getting married the weekend before Halloween.

Ceremony

The focal point of our ceremony as you walked in was the beautiful geometric arch that Zach’s dad made for us. It started with a Pinterest photo that I showed him, and he created my vision perfectly. Zach and I will be using it in some way in our new house that is currently being built (ahh so cool!). During the ceremony we each stood by 5 girls and 5 guys, I had two maids of honor and Zach didn’t choose a best man because he didn’t want to rate his friends, haha. Zach and I laid out our ceremony word for word with the help of our officiant. My biggest request to Zach was that our vows be personal and that we read them out loud (don’t forget to hire a DJ that will mic you so that your guests can hear you). We decided on five individual vows that started with “I promise” where we swapped back and forth with personal banter that was secret to each other until that moment, and ended on “I promise to always be your best friend” and “I promise to always be your best friend, too.” Our ceremony also included a rose ceremony that thanked our parents and ended with us presenting a rose to each of them. The venue also featured several of the signs that I DIY’d including welcome, seating chart, order of events, drink menu and more.

Reception

We knew we wanted time for photos after the ceremony so we entertained our guests with a cocktail hour complete with a digital photobooth featuring a DIY where we made big heads of our dogs Sweetpea and Loki to use as props, passed hors d'oeuvres that included options for everyones dietary needs (a big reflection of Zach since he is vegan), alcoholic and non-alcoholic drinks with custom '“Drunk in Love” koozies, and a playlist that Zach made himself! (We would have also had cornhole had it not rained). Our guest tables were lined with floating candles that I sourced and planned, numbered with another simple DIY that Zach and I did with dried flowers, and each table had crayons and a coloring sheet of our dogs Sweetpea and Loki that I had custom made by an illustrator on Etsy. We did our grand entrance to “Beastie Boys - Fight for Your Right to Party” where I debuted my custom leather jacket that I DIY’d days before the wedding with my new last name on the back - it was awesome! Zach also created another playlist for dinner where we snuck away to the greenhouse on the property and had a private dinner with just the two of us featuring a gorgeous table setting from Prissy Plate Company and Stem’s Atlanta. I highly recommend doing this! It was quiet, we talked, enjoyed the food, and could hear Zach’s playlist in the distance - so magical. Speaking of food, we hired a caterer that knew how to make delicious vegan food! We opted for a few non-vegan options, too - but really made a point to create a buffet that reflected our personal tastes. When it was time to cut the cake, we chose five cupcake flavors (2 vegan options and 3 non-vegan options) that sat under another smaller arch also built by Zach’s dad. Besides the formal dances, we chose to only play upbeat music for the entire night complete with bubble guns on the dance floor and my bridesmaids surprising me with hilarious animal heads. We ended our night with a sparkler send off and “pretended” to leave in one of Zach’s dads old cars (we hired a car to actually take us home though as we had been drinking).

What personal touches did you add/want to add to your wedding? Leave them in the comments below :)

My Dress: Wedding Angels in Roswell, GA (if you get alterations make sure you request Karan)
Zachs Suit: Savvi Formalwear
Bridesmaids Dresses: Etsy
Groomsmen Grateful Dead Socks: Stance via Amazon
My Earrings: Etsy
My Ceremony Heels: Asos
My Reception Wedge Sneakers: Bebe Hi-Tops
Hair: My Hair: (Maxine from Arrow Salon) + Bridesmaids and Mothers Hair: Meg Me Beautiful
Makeup: Meg Me Beautiful
Hair Extensions: Laced Hair
Bouquet and Arch flowers: Venue’s personal florist
Formal Place Settings: Prissy Plate Company
Private Dinner Flowers: Heather with Stem’s Atlanta
Hand Lettered Place Cards and Tiles: Haley at Wilde Flower Paper Co
Pampas Grass: Sourced from Cut Flower Wholesale in Atlanta, GA
Venue: West Milford Farm in Cumming, GA
Photographer: Diamond Eyes
Photobooth: Smilebooth
Videographer: LT Photo + Film
Illustrator for coloring page: Etsy
Custom Koozies: Etsy
Catering: Penni with Flavorful Events
Cupcakes: Splat

Epic Overnight Oats - Vegan (Blueberry, PB2, cinnamon)

Hi guys! How are you? I hope you’re having an amazing day wherever you are!

This is my first blog post since being a married woman - woohoo! Will I ever get used to saying “my husband” or my new last name? Only time will tell!

Anyhoo! I am back with a new quick and easy plant-based breakfast recipe. This time I’ve teamed up with PB2 (who are wonderfully sponsoring todays post - you rock!) to use their new Performance Almond Protein Plant Powder. After a bit of testing with various ingredients and amounts of each, I came up with this delicioussss fall inspired overnight oats recipe that you have to try! It’s perfect for anyone on the go and is packed with 17g of protein!

This is now my ideal overnight oats breakfast. If you guys aren’t familiar with overnight oats (don’t worry my husband wasn’t either and thought it was weird that I was making cold oatmeal), but I promise you this is SO GOOD and now he is a believer. It’s a few simple ingredients that you toss into a jar, mix together, put on the lid, and put in the fridge overnight. The next morning you can add some extra milk if you want and you’re ready to go - it’s seriously that easy.

That face below is 100% a reflection of my feelings towards this food.

The Most Epic Overnight Oats:

Serving: 1

Ingredients:

• 1/2 cup unsweetened vanilla almond milk

• 1/2 cup old fashioned or “rolled” oats

• 2 tbsp (or use the container scoop, once and leveled) of PB2 Performance Almond Protein Plant Powder

• 1 tsp chia seeds

• 1 tbsp agave

• 1 pinch of cinnamon

• 3/4 cup fresh blueberries

Instructions:

1. In a mason jar or something similar, add almond milk, oats, PB2 Almond Protein Plant Powder, chai seeds, agave, and cinnamon.

2. Stir these ingredients until they are well combined and then stir in your blueberries.

3. Place the lid on your jar and pop it into the fridge overnight or for about 6+ hours.

4. The next morning you can eat exactly as is, or splash a bit of milk for a creamier texture - your choice!

5. Enjoy!

Nutrition Per One Serving:

Calories: 393 // Fat: 7g // Saturated Fat: 0g // Cholesterol: 0mg // Sodium: 67mg // Potassium: 35mg // Total Carbohydrates: 68g // Dietary Fiber: 8g // Sugar: 28g // Protein: 17g

If you guys make this, PLEASE tag me on IG because that will make my day! Also, if you have any questions or just want to say hey, please use the comments section and I will 100% write back. Also, make sure you follow me on Instagram @MaeElizabethG as I post on there almost every day. Bye and see you next time!

Bonus photo for all of you who love my dogs! Sweetpea says hi!

Growing food indoors with Miracle-Gro

*This post is sponsored by Miracle-Gro but all opinions and obsessions are my own. :)

Hey guys! Today I’m going to show you how we have been growing kale inside of our living room for the past month with the Miracle-Gro Twelve Indoor Growing System. You’re going to see how we started with four tiny seedlings (pictured above) and in four weeks how they have EXPLODED with growth! We already use Miracle-Gro soil for our house plants so it was a no brainer to give the indoor growing system a try. Spoiler alert, we are obsessed!

The Miracle-Gro Twelve Indoor Growing System allows you to grow fresh food year round. It’s a hydroponic based system which means the plants actually grow in water allowing them to grow faster than plants grown in soil. Growing our own food is perfect for us since we cook from home several times a week and because Zach is vegan, leafy greens are a big hit in our house. You can grow arugula, kale, swiss chard, leaf lettuce, mustard greens, parsley, cilantro, mint, basil, oregano, dill and sage - yum!

Putting the unit together is super easy and took less than 15 minutes. The box comes with everything you need and includes a book with step by step directions. You can either grow from a seed, a seedling (like we did!) or from a plant that’s already been started for you, like a Bonnie Plant you can pick up from the store. You just add the plant nutrition directly to the water and it’s good to go for four weeks. The most convenient part of all is the app. It allows you to change the light schedule (ours is 6am-8pm), reminds you when it’s time to add more plant food, tells you the water level and the light will gently blink on the unit if you need more water, and it tells you what date you can start harvesting.

Step 1 : Fill with water.

The day we started the system.

Step 2: Add plants. Step 3: Add plant food.

3 weeks later.

Not only are you growing food inside of your house, but the unit also doubles as furniture. Another option would be to purchase the stacking kit which lets you put two growing system on top of one another so you can grow even more! What would you grow in your Miracle-Gro Twelve Indoor Growing system?

Working out while in Cancun

Working out while on vacation is important to do, yet sometimes we neglect it. Do you have to go all out? Absolutely not, but getting in a good sweat will boost your mood, give you some time to yourself, and keep you on track. Plus it helps if you’re like me and you eat every delicious thing in sight :P

Zach and I visited Cancun last week and we stayed at the Royalton Riviera Cancun. This isn’t the first time I’ve been to an all-inclusive, but it’s hands down the best one I’ve been to. Although I’m going to touch a lot on their fitness offerings, this is NOT a fitness resort. It’s a luxury resort that just so happens to offer everything you need.

THURSDAY EVENING - ARRIVING AND DINNER

We arrived on a Thursday night just in time for sunset. We shuttled from the airport to the resort with their service called Nexus. When you pull up you’re greeted with a non-alcoholic drink, your bags are taken, and you’re walked to the check-in room. From the moment you walk-in until the moment you leave they have exceptional service. There is only one person that I didn’t care for the entire trip, but one bad egg didn’t effect or discount the SEVERAL other people we had the pleasure of experiencing. We stayed under Diamond Club status which meant a little more privacy and other add-ons. Check this link to see what all it includes.

Once we checked in, we were taken to our gorgeous room that included free snacks and drinks in the fridge, a balcony that looked over the beach and pool area, a shower, jacuzzi bathtub, and two very comfortable beds. You are given a bracelet that serves as your room key, FYI - SUPER convenient. We quickly settled and went down for dinner at Agave for some Mexican cuisine - this is one of the 9 restaurants they have on the property. I highly recommend sitting outside at night because we had perfect access to the Pop show that was happening by the pool area. It was literally dinner and a show. Also, the shows they have are LEGIT. It’s not some cheesy, half attempt. It’s full blown costumes, lights, fog machine, etc. After dinner we walked around the different parts of the resort. It has four sections- kids, main, diamond, and hideaway. That evening the hideaway section, which is only for adults, was having a chocolate party. It featured a half-dressed man and woman covered in gold paint in front of a large chocolate display. As a chocolate loving woman - I WAS OBSESSED. After that we turned in for bed since we had an early start the next morning.

FRIDAY - YOGA, AQUA FIT, + TRX

The following morning we woke up for sunrise yoga. It was outside the main pool area and was a relaxing way to start the day. We ate breakfast at the GIANT buffet they have called Gourmet Marche. It features ALL kinds of food - including vegan and gluten-free options. After breakfast we changed into our swimsuits and the main pool was having Aqua Fit. This was led by Isis who was also our instructor for yoga and taught all of the classes we took that weekend. SHE IS AWESOME. Anyways, back to Aqua Fit. It’s done in the pool and you’re given these gloves to wear. It’s low impact and all done to the beat of the music. You get wet, get in a workout and laugh because it’s totally unusual and fun at the same time. We grabbed lunch at Gourmet Marche again, took some photos, relaxed on the beach, and headed to TRX. So, here is the deal, I had never done TRX before and out of all of the workouts I did, this was the most challenging for me. TRX class is held in the upstairs part of the gym with is through the spa area and into a two-story gym that also features an outside area full of tennis courts - it’s insane. After a much needed showered we had dinner at ZEN for some Japanese cuisine. They were incredibly accommodating as we had a few vegans and a gluten allergy in our party. The chef took his skills to the next level and created a very fancy and special dish for these people. If you have special dietary needs you know that most people give you a sad excuse for options or have no clue how to even accommodate you. We were blown away with their service and culinary skills! Because we had done three exercises that day I could barely stay awake and called it a night. However, I sadly missed the silent disco that I heard was SO fun. So next time I need to make sure I leave some party energy in me, lol. I ended the night by ordering Saturdays breakfast from my TV.

This is the special vegan curry dish the chef made look like an egg. It was apart of Zach’s three-course meal.

SATURDAY - BREAKFAST IN BED, KICKBOXING + STRETCH PILATES

After a busy Friday we woke up to room service on Saturday morning. We ate and had coffee together on our balcony while the sun came up and heard waves crashing the whole time - it was so peaceful. We took our time and chilled out until it was time for kickboxing class. Again, this class was held in the upstairs of the gym. It was so much fun but wore us out so we spent the afternoon chilling in a bed on the beach with cocktails brought to us. THE LIFE, lol. After some much needed recovery and lunch at Gourmet Marche, we headed to a stretch pilates class. It was a slower paced stretch class with a little small challenges here and there - perfect speed for a relaxing Saturday. We freshened up and ate at TAJ for some Indian cuisine. After dinner we passed by the stage for some unexpected live music and dancing. I swear, there is ALWAYS a party happening somewhere. We hung out with some new friends while they played giant chess until it was time to head to bed. Other people went out to continue on partying and a few of them won $1,000 that night at the casino - so crazy!

SUNDAY - BOGA BOOTCAMP, SUNSET YOGA, + FAREWELL DINNER

Sadly Sunday was our last full day so we woke up to have coffee on the balcony, eat breakfast, and head to Boga Bootcamp. This was the one class I was unsure of leading up to it. I was like, “what the heck is Boga Bootcamp?” Turns out it’s a workout on a special “Boga” board done in the pool. The board is huge and features straps and bands and you legit do a workout on it. Several people fell of course, including myself, which just made it more challenging and fun. It is top of my list of favorite workouts though. So unusual and not sure if I’ll ever find a class like it again. After that we went to the roof to take some photos, ate lunch, walked past a raging pool party (I clearly missed all of the partying some how), and enjoyed our last day on the beach. We always sat in the adult area which was so peaceful and always included a drink and towel service - so fancy. We ended our last amazing day by doing yoga on the beach at sunset. It was a challenging class and the wind was kicking so it made for quite the balance struggle. After yoga we headed back to dinner at ZEN - this time for their dinner hibachi show upstairs. They were just as amazing this time as they were the first time we went. Zach and I headed back early to pack as we had to be up at 3:30a! We did facemasks, and had a sing-a-long to the famous Royalton jingle that they play on your TV, lol. It was an amazing trip and I can’t recommend the Royalton Riviera Cancun resort enough. I hope we go back soon and if you have any questions please let me know.

Also, if you’re more of a visual person, I have an Instagram highlight for our trip that you can see called “Cancun.” My IG handle is @MaeElizabethG

Vegan Thanksgiving Recipes

Hey guys! Today I’m going to share with you two Thanksgiving recipes that are vegan. Before my meat-lovers click off, these two have been approved by myself and three other non-vegans. They are good, trust me - I wouldn’t share them if they weren’t. Take my absolute failure attempt at vegan sweet potato casserole for example. I just scraped that baby into the trash can and pretended that soupy goup never happened.

Story time: If you don’t know, my fiancé Zach is vegan, but I’m not and neither are our families, so that makes cooking and eating out really fun 🙃. When holidays roll around it gets even more complex. You end up around buttery, cheesy, and chicken broth recipes GALORE. I’ve learned that SO many dishes could easily be “vegan,” but since everyone cooks with butter and chicken stock, for example, Zach typically can’t eat anything, not even the veggies. Don’t get me wrong, we both have families who try to accommodate, but it doesn’t always work out. People often forget or don’t really understand what being vegan means and they say “we made this for you and it’s vegan.” He’s like, “great! So no butter, egg, chicken broth or cheese?” (the usual suspects) and you just see their defeated face go “oh, yeah, I forgot I used (insert whatever non-vegan ingredient here). 9/10 if you’ve invited us to an event or dinner, we have stopped by Subway on the way for Zach, haha. LUCKILY, earlier this year Zach got into cooking and has made some pretty incredible food these past few months. When I got contacted by Kroger to work with them on a Thanksgiving campaign over on my Instagram account, we took this as the PERFECT opportunity to trial some vegan Thanksgiving recipes. Below are two dishes that have passed the test! Enjoy!

Vegan Green Bean Casserole

INGREDIENTS

1 lb. green beans, trimmed

6 tbsp. extra-virgin olive oil, divided

2 medium shallots, finely chopped

8 oz. sliced mushrooms

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1/4 c. all-purpose flour

3 c. Unsweetened almond milk (make sure it’s NOT vanilla as well)

6oz container of French fried onions

DIRECTIONS

1. Preheat oven to 375°.

2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. 

3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans. 

4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes (prob longer). Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish. 

5. Bake until warmed through and bubbling around the edges, about 20 minutes. (If it isn’t thickening up enough, keep cooking it - we had this happen). Top with fried onions and bake 5 minutes more. 

6. Enjoy!
   
   *Recipe was modified from the Delish website.

Image by Vegan Green Bean Casserole via Delish.com

---

This next recipe is courtesy of Jackie from Vegan Yack Attack. I’m going to tell you right now, I didn’t eat the “mac and cheese” with the sweet potato like it says in her original recipe (so I didn’t include it below), but Zach and our friends did and loved it. I can say though 100% that the “mac and cheese” on it’s own is pretty incredible. HOWEVER, it does not taste like your standard Velveeta Shells and Cheese so get that out of your head or you’ll be disappointed. As a meat-eater who enjoys delicious vegan food as well, I have this theory that some vegan dishes need another name. BECAUSE, although it’s incredible tasty, I have found that if you try to call a vegan recipe the same name as it’s cheesy counterpart you just let people down when it doesn’t taste identical. SO, let’s call this one “Smokey Pasta.”

Smokey Pasta

INGREDIENTS

• 1 1/2 C . Dried Pasta (we used elbows)

• 1 C . Pure pumpkin (we used the one from a can)

• 1/2 C . Vegetable Broth

• 1/3 C . Raw Cashews soaked for 1-2 hours or for 20 minutes in boiling water

• 3 T . Nutritional Yeast

• 1 Clove of Garlic

• 1/2 T . Lemon Juice

• 1/2 tsp . Dijon Mustard

• 1/2 tsp . Chipotle Flakes (we couldn’t find flakes so we used Chipotle Chile Powder)

• 1/2 tsp . Smoked Paprika

• 1/2 tsp . Liquid Smoke

• 1/2 tsp . Sea Salt

• 1/4 tsp . Turmeric for color

• 1 C . Packed Kale Chopped with Stems Removed

• 3/4 C . Tomato Diced

• 1/3 C . Yellow Corn Kernels (we just used canned corn)

• 1/4 C . Green Onion Diced (plus more for garnish, which is optional)

DIRECTIONS

1. Start cooking the pasta by following the directions as the package describes (cooking times are different on most).

2. To make sauce: Take the pumpkin, cashews, veggie broth, nutritional yeast, garlic, lemon juice, mustard, chipotle powder, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.

3. Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove, over low-medium heat.

4. Pour the sauce into the pot, and add the kale, tomato, corn and green onion.

5. Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.

6. Serve up that “Smokey Pasta” to your friends and family!

   *Recipe was modified from the Vegan Yack Attack website.

Image by Jackie Sobon via Vegan Yack Attack

Oh look! There is me eating a bowl of mashed potatoes!

Anyways! If you guys try out these recipes let me know! Also, huge thanks to Kroger for working with me on a Thanksgiving campaign over on my Instagram. If you haven’t seen the photo already (click here), I’d love some support by liking, commenting, and sharing it with others! Thanks guys!