The Smoothie Vegetarians

The best cookies to make this season to impress your non–vegan friends!              As the fall breeze continues to roll in, I have the irrepressible urge to bake all the vegan goodies and fill the house with warm cookie smells. Is it just me? Today I am sharing with you my new favorite fall cookie recipe. This recipe has pumpkin, because what is a fall dessert without pumpkin? It also has ginger, for that seasonal spice. The main attraction, in my opinion, is some ooey-gooey chocolate chips because no dessert of mine is complete without chocolate. However, you can leave the chocolate chips out if you are not a chocolate fan (aka you are crazy).           This recipe is also PERFECT if you are going to a holiday party or having friends over and you want to impress them with a delicious vegan dessert. Honestly, you do not even have to tell anyone they are vegan because no one would ever guess! I highly sugge...

This dish is fun, bright, and full of flavor. I really enjoy playing with exotic flavors and this sauce is amazing. With ginger, toasted sesame oil, vinegar, and maple syrup, it is very well-balanced; I use it for darn-near everything!  There is such a wide variety of veggies that textures are abound, and everyone in the family can eat and be pleased—even the littles will like it. It can be made with brown rice, yakisoba noodles, or eaten plain. It is vegan and without noodles, gluten-free! Enjoy, Tara Ingredients:     ¼ head of small purple cabbage     3 dino kale leaves     1 baby bok choy     ½ orange bell pepper     1 head of broccoli     Handful of shiitake mushrooms     ½ large zucchini     8 oz. extra firm tofu, diced Sesame Ginger Sauce     3 tbsp. Tamari (or soy sauce)     2 tbsp. rice ...