Another month of rad plant-based recipes in the books! Thanks for sticking with us, friends.
Here’s the best of February:
We crushed it right of the bat with one of our favorites: Sweet Potato Biscuits (a.k.a. “Crack Biscuits”. Yeah, they’re that good.) If you haven’t made these yet, what are you waiting for? There’s only 6 ingredients and 20 minutes standing between you and these doughy, sweet beauties.
After we intoxicated you with Crack Biscuits, James hacked his beloved PROBAR recipe and whittled it’s insane 33 ingredients down to 10. Homemade PROBARS were born. Boom. Get ready for new flavor variations coming soon!
I satisfied my sweet tooth with these heavenly, no-sugar-added Raspberry Jam Bars. Chewy crust, crunchy topping- these bars are EVERYTHING. A gluten-free version is in the works!
We wrapped up February with these pretty little Banana Bran Muffins that can only be improved by a slather of peanut butter.
On tap for March: we’re getting a little lighter and fresher in honor of spring! More epic salads, the lowdown on tofu, and a new ecookbook! So if you haven’t claimed your free copy of It’s All Good, do it now because it’s heading for retirement!
Did you try one of our February recipes? Leave us a comment and tell us how it turned out or snap a photo and use #planteatersmanifesto. We LOVE hearing about your kitchen adventures!
See you in March, Plant Eaters!