Amy’s Kitchen is amazing. This long-standing vegetarian company has been a staple of mine since high school. I’ve posted about them a lot on this blog and Lazy Girl Vegan social media channels that finding Amy’s in grocery stores as a teen helped me transition to vegetarianism in Cincinnati, back when I didn’t know how to cook tempeh or make a grain bowl.
We’ve had a lot of rain and icky weather, but the forecast seems to be finally looking up! I’m ready for the May flowers part of Spring already, but there’s still April favorites to cover.
Layered with Asian flavors and some mighty textural power, these Teriyaki Tempeh Tacos will be perfect to help ring in the next Taco Tuesday!
If you think vegan food is boring or not flavorful, think again! The Bold Flavored Vegan Cooking cook book is a great resource for spicing up your recipe repertoire.
Homemade mac & cheese, store-made mac & cheese, boxed mac & cheese, restaurant-made, you name it, I’ve had it. Does anyone else just love mac n’ cheese as much as me? It’s like comfort in a bowl. It’s the last thing I gave up before switching to veganism. Luckily, being vegan means you can still eat mac n’ cheese!
Fried “chicken” and mashed potatoes is the ultimate comfort food pairing. Try this delicious, vegan take on an American classic dish.
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