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Mango Frozen Yogurt-3 Ingredient Treat


I had to get rid of a few mangoes in my fridge, so I figured it was time for a simple naturally sweet treat. :-) 

Mango Frozen Yogurt-3 Ingredients

Mango Frozen Yogurt-3 Ingredients

by Brown Vegan

Prep Time: 5

Keywords: dessert vegan sugar-free

Ingredients (Serves 4)

  • 3 large mangoes, ripe
  • 1/2 cup coconut milk (the one in the carton-not the can) or other plant-based milk
  • 1 teaspoon lemon juice


Remove the skin from the mangoes and chop into cubes. Freeze for about an hour.

Place all ingredients into a blender and process until smooth.

Serve immediately or freeze for later.

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Parsley Pasta-Simple 30 Minute Meal Idea (VIDEO)

As much as I don't mind a lengthy (and sometimes complicated) recipe, I love to share tasty and simple recipes with you and my family.

Here's one of those recipes...


I found this delicious dish on eatingbeautiful and loved how it only took some cooked pasta and a few ingredients in the blender to come together.

You can enjoy this dish as lunch or a light dinner with salad and/or steamed vegetables.


Toss some of your leftover olives on top for additional flavor. Yummy!

If you try this recipe, let me know what you think.

Parsley Pasta



  • 1 lb whole wheat corkscrew pasta
  • 1/2 C extra virgin olive oil
  • 2 C tightly packed parsley
  • 1 tbs minced garlic
  • 10 olives
  • garlic powder
  • salt
  • pepper


Combine olive oil, parsley, olives, and minced garlic in blender. Toss with cooked cooked noodles. Add garlic powder, salt, and pepper to taste.

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What's for Lunch? Bagel Pizza

Happy Sunday!

After enjoying some time with my parents yesterday, we're spending the day cleaning and watching movies. We had a pack of bagels in the freezer and instead of saving them for breakfast, I put together a fun lunch for the boys.


It took 15 minutes to put this together and less time for my guys to eat them up. :-)


I used a green bell pepper, red onion & Daiya cheese


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Did You Miss This Youtube Video? Lunch Box Idea-Raw Taco Boats

I used to make these tacos for my kids' lunch boxes last school year. I love that I can put it together within 10 minutes and it doesn't require refrigeration.

Here's a video I made with my husband over 8 months ago....

Recipe adapted from Ani Phyo

Raw Vegan Taco Boats

by Ani Phyo


    Ground Almond Taco Meat
    • 1 cup almonds
    • 1 Tablespoon olive oil
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 1/8 teaspoon sea salt
    Cilantro Cashew Cheeze
    • 1 1/2 teaspoon garlic
    • 1/2 teaspoon sea salt
    • 1 cup cashews
    • 2 Tablespoons lemon juice, fresh, from about 1 lemon
    • 1/4 cup packed cilantro leaves
    • 1/4 cup water, as needed
    Salsa (or just use a jarred version)
    • 1/2 cup tomatoes, diced
    • 1/2 cup corn kernels, cut off cob
    • 2 Tablespoons cilantro, chopped
    • 1/4 teaspoon minced garlic
    • 1/2 teaspoon chopped green chilies, to taste
    • 1/8 teaspoon sea salt
    Boats & Toppings
    • 12 small romaine leaves
    • 1 avocado, pitted, sliced


    To make taco meat, process almonds into small pieces. Add oil, cumin, coriander, and salt, and process to mix well. Set aside.

    To make cheeze, process garlic and salt into small pieces. Add cashews, juice, cilantro, and only enough water to process into a thick cream texture. Set aside.

    To make salsa, mix ingredients in a bowl. Set aside.

    To assemble, fill romaine leaves with about 2 tablespoons cheeze. Sprinkle on 1 to 2 tablespoons taco meat and salsa. Top with avocado slices and serve.

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