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Cuban Black Bean & Plantain Plates + Mango Salsa (Vegan+GF)
Time for another unusual (to me) fruit. Wait, plantains are fruits right? Hey Google! Yep, he said they’re fruits. Wait, is google a guy or a gal? Google?……….. Omg, ROFL after that search. You should definitely look it up yourself though. Anyway, I’m really excited about this recipe today. I’m still on this quest to discover all the tastes and uses for every kind of produce I can get my hands on. I wasn’t sure about this one though. Plantains have always seemed kind of odd to me and I always imagined that they’d taste like bitter bananas. That’s why I was so surprised when I made these baked ones because they’re so…
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Cherry Berry Nice Cream Sundaes (Vegan+GF)
Is there such a thing as too much ice cream? Also, does anyone else just want to shake the hand of the person who discovered that blending frozen bananas creates this miraculous, creamy consistency? I know I do. Seriously guys, nice cream is life. There’s a cherry tree in our backyard that has the prettiest flowers when it blooms. This year it has matured enough to yield some pretty sweet cherries so we did our best to pick them all. What really surprised me though, was how quickly they came and went. I walked out back a few days ago and they were literally gone already. I was only able to find…
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Extra Thick Chocolate Chip Pancakes (“Freckled Fat Jacks”)
My computer has been freaking out on me all week. Or, as my brothers love to make fun of me for saying, it’s being a boofa head. I really don’t know what a boofa head is but it seems to always apply in these situations and I seem to be applying it a lot lately. Yep, my computer is having issues. It’s been SO slow no matter what I’m trying to load and it’s seriously driving me crazy. It’s more than just me being impatient too. Because it’s going at such a snail’s pace, it’s making everything take me twice as long as usual to get done and no me gusta! You know…
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Triple Layer Vanilla Velvet Valentine Cake
Every special occasion needs a stunning cake, right? With Valentine’s Day coming up soon I thought it would be fun to make something that could be versatile enough that you can make it all year long, but also good for your Valentine. The secret ingredient is something I never would have expected until the first time I tried it, but might be familiar to you if you do much plant-based cooking. It’s a little something called aquafaba (aka bean water). I know, it sounds strange and even a little gross but it whips up unbelievably well and adds the fluffy volume that makes this cake light and airy. As for the decoration, I…
