Cornbread! One of those things that I thought I would forever have to miss out on when ditching the meat and dairy. Boy was I wrong! Cornbread isn’t something I make often but sometimes you just HAVE to have it. Like with a big bowl of cozy chili, for instance. But Cornbread can be pretty polarizing, no? Are you a sweet cornbread person or a more savory cornbread person? I like a little bit of sugar but not much. My husband, on the other hand, smothers his cornbread in loads of butter and jam! To each his own, I suppose! This recipe came about after looking for a good recipe but being seriously let down. All I could find were recipes with lots of oil and sugar and I wanted to try and find something a little healthier. After I couldn’t find anything I decided to whip up my own version so here we are!

When I began my journey with veggies, one of the first dishes I tried and made frequently was Buffalo Cauliflower Pizza. I love buffalo-anything and I’ve loved cauliflower since before it was cool to love cauliflower. And mac n’ cheese-I mean there’s really no convincing necessary here, right? Let’s get right down to business with this cheesy, spicy, slurpy goodness!

So I think that every vegan has a favorite tofu scramble recipe. I have to be honest and admit that I haven't always been too keen on tofu. In the past, it seemed like such a weird square of "nothing"? Does that make sense? Probably not. To this day I am not a fan of little blocks of tofu in my meals. I'd rather it be incorporated in a different way...not so tofu-ish. You follow? Some of my favorite ways to eat tofu are to make a ricotta with it, faux bacon bits, and of course, tofu scramble. The first time I tried tofu scramble it was at my favorite local vegan joint, The Fiction Kitchen. I ordered the No Huevos Rancheros and was a scrambler for life after the first bite! I soon recreated this meal at home and it became a regular for Sunday brunch and mid-week 'brinners'! 

I think we've learned by now that cashews are near and dear to my heart. Their versatility is incredible and I truly think I use them in cooking and/or am eating them every single day. Lately my favorite way to incorporate them into my dishes is to add them into existing recipes! I made a homemade marinara sauce a few weeks ago and just happened to have some leftover cashew cream...I mean why wouldn't I marry the two?! FIREWORKS, y'all. Cashew cream should always be added to marinara sauce. It's like adding heavy cream except it's so much better for you! A vegan alternative to heavy cream?! Let me say it again for the folks in the back: A VEGAN ALTERNATIVE TO HEAVY CREAM. And with minimal ingredients, you really have no excuse not to try it. 

Let me just say right away that this is a meal that requires you to stand at your stove for 30 minutes stirring your pan. BUT DON'T LEAVE YET! I can PROMISE you it will be so worth it. I had never tried risotto prior to adopting a plant-based diet but it quickly became a staple in our house. In fact, my sister who is not vegan, requests this meal the most! So you know it will be a crowd-pleaser for vegans and non-vegans, alike!