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Ann Arbor Vegan Kitchen

Whole Food. Plant-Based. Simple. Happy. Delicious.

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Starting the weekend by roasting a big pan filled with butternut squash and onions! Smells soo very good! 🧅 And I’m thinking these rich flavors may just become the base for a creamy soup with fresh ginger. What’s cooking in your kitchen today?

Cauliflower Tofu Scramble! Just what I need this morning. Adding leftover potatoes 🥔 too. Yummy. Recipe on my AnnArborVeganKitchen.com blog. Just use search bar. (link in bio)! 💕

Cinnamon Donuts! And this time I added this very simple fresh blueberry topping! 🍩🫐These were wonderful to share on this first official autumn weekend. For the topping: 1/2 cup fresh blueberries + 1/4 cup unsweetened applesauce, blended together in the Vitamix. That’s it! Cinnamon donut recipe is on page 248 of my cookbook and also on my AnnArborVeganKitchen.com blog. Just use search bar. (link in bio)! 💕

New recipe for Macadamia Peanut Butter Date Bark! 🥜 Extremely easy and oh so delicious. And frozen…well, mmmm. Recipe on AnnArborVeganKitchen.com blog (link in bio)

Today’s salads, prepped for the next few days - with roasted beets, carrots, arugula, sweet potatoes, bell peppers, baby mixed greens, and giant blueberries.

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Ann Arbor Vegan Kitchen is proudly “Whole-Food Plant-Based Certified” through WFPB.org!

Recent Posts

Macadamia Peanut Butter Date Bark
Fiesta Fajita Burgers
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Fresh Fruit Tarts in Pecan Cookie Crusts
Cinnamon Cappuccino Ice Cream
Buffalo-Inspired Roasted Cauliflower
Chocolate Cacao Ice Cream
Simple Salad Greens with Creamy Michigan Cherry Balsamic Dressing

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