I love discovering new food blogs and recently I stumbled across Have Cake Will Travel. After spending far too much time on my lunch break browsing through delicious recipes, I stopped on one that really caught my eye, and more importantly my stomach. It was a recipe for a vegan peanut butter banana bacon sandwich. The best part about this is that the “bacon” is actually smoky roasted chickpeas. This sounded brilliant as both a snack and a bacon substitute. Read more:
Hearts of palm were always one of my favorite salad additions growing up. My mom introduced me to them at a young age and I could often be found snacking on them when most kids would be snacking on potato chips (don’t worry, I also snacked on potato chips). I had never really thought to do much else with them aside from tossing them into a salad. That was until I came across a recipe for a vegan BLT that included a hearts of palm spread. Read more:
Browsing the market last night, I was drawn to a bright orange color and two words: honey and tangerine. As a Floridian, I was a bit ashamed that I had never heard of this sweet little treat that is a native to the sunshine state. These guys are a cross between a sweet orange and a tangerine and are just delicious. With a recipe in mind and a warm breeze in the air, I picked up some of these honey tangerines, grabbed a red onion and some hearts of palm and headed home to prepare a refreshing light summer dinner. Read more:
I had one too many glasses of vino last night which caused me to hit the vending machine for some potato chips right before I left work today. They may have been gluten-free veggie chips, but they left me feeling greasy and sluggish. By the time I had walked home over the bridge in the 93 degree New York City weather, my taste buds were craving something very light and refreshing for dinner.