Gluten-Free Vegan Chickpea Muffins are a keeper. These can be used for breakfast, lunch or dinner, are great with soups or a little jam on top. The recipe is easy to whip up, the muffins come out steaming hot, you pull them apart and they are fluffy and moist. I love making muffins and this recipe is a sure keeper. It's only a bonus that it's vegan, sugar-free and gluten-free with chickpea flour for added protein. If I handed you one, you'd just think it was a nice soft moist muffin. Win! Get the recipe below. See how to make them in this weeks video.
Sometimes you want something hearty and savory in the morning. This breakfast fits the bill. My favorite scrambled egg recipe, vegan mozzarella cheese, potatoes and a muffin. Yes, please! Fuel your day with nourishing food that is good for your body and tastes delicious. Muffins, Eggs, Cheese & Potatoes. Get the Muffin Recipe here. Add avocado, greens or a protein smoothie for extra oomph and alkalinity.
This is my go-to pancake recipe. Mix, sizzle, flip and serve. They come together in a flash, cook with minutes and taste fantastic. The best part? They're vegan & gluten-free yet you wouldn't even know, so soft and delicious. This recipe is a favorite in our home. I hope you love and cherish this recipe as much as we do. From my heart and kitchen to yours! With love, Christa
Sometimes you want a no-fuss meal and you want it quick. This soup is a GO-TO of mine. I love the flavor, I love the protein, I love that you can add pasta or bread to make it heartier. I just love it all around! I hope you do too!
Rice Pudding is sweetened with whole-food ingredients like dates, ripe bananas and raisins. The essence of ginger, cinnamon, vanilla and coconut milk with toppings like mango create a sensational treat. My husband loves this variety, it's so creamy you'd never know it was vegan. Have this for breakfast, dessert or as desired. Mix and match the toppings and fillings for unique experiences. Most of all, enjoy!
Rice Pudding is becoming a new favorite around our house. It's delicious and a fun alternative to oatmeal or a delicious dessert. This is a simple classic rice pudding recipe with plant-based touches that nobody will know about. It's creamy, tasty and filling. Adapt it with different flavors and toppings. Enjoy!!
This week I have a request from my dad, Ernie Larson! It's his birthday Monday November 11, join me in wishing him a happy birthday! He requested his favorite pie, Pecan Pie, with my twist on it. So here it is. Fully of ooey, gooey sticky filling with pecans to boot. I went a little pecan crazy so have reduced the amount of pecans in the recipe so it'll be just right for you. :) This recipe reflects a standard 9" pie but if you want to make the cutsie mini cast iron skillet version I have the measurements in the notes of the recipe. Let's get baking! Make it with me on YouTube/FaceBook or read about it below. Happy Birthday Dad! Thanks for being the best dad and our weekly calls!
All my love, Christa
10/11/2019 0 Comments
Slice into heaven with a raspberry jam bar! These have a shortbread crust, are topped with homemade raspberry jam and more shortbread. They're baked until golden, cooled completely (the hardest part) and then enjoyed immediately! These can be eaten as is or can be made fancy with raspberry mousse and extra jam. Oh yeah, baby! Let's do this.
Moist blueberry muffins are complimented with the sweetness of ripe bananas, fall spices, vanilla and our gem ingredient - lemon zest. The lemon brings the muffins to life! I grabbed it on a last minute whim and boy am I so glad I did. It's amazing. Next level!! We'll be using coconut sugar to keep the glycemic index low and much less than a standard muffin. You can choose to use oil or go oil-free. The batter features oats and oat flour to keep things simple. Enjoy these anytime of day. We sure did. Happy baking my friends! With love, Christa
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