Gluten Free

February 5, 2020March 6, 2020

Great Granola!

November 20, 2019

Apple Cider Donuts

October 28, 2019

Butternut Chipotle Soup

October 17, 2019October 17, 2019

Zucchini Lasagna Pockets with Tofu Ricotta

September 24, 2019

The BizzyCrow Show Makes Tacos

April 18, 2019October 6, 2019

Gluten Free Waffles

April 15, 2019

Lentil Veggie Burger

March 15, 2019

Thai Peanut Vegan Po’ Boy

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Billy Pilgrim has come unstuck in time.

Who here has had or made onigiri?!? My sister-in-law @chika_ska taught me the last time her and my brother visited from Japan. It's a fun activity and a good hand food. Really the only thing you need for it is sushi rice and stuff to put into the center! A dollop of @misomaster red miso in the center...🤤 * Using wet hands or a small piece of Saran Wrap place a little cold, cooked sushi rice down, then about 1 Tbl of filling, then some more rice on top. Press it together using cupped hands into a little Kilimanjaro! Done! Store in the fridge or on the counter. 🍙 🍙🍙

The trick to getting the best out of your pizza toppings is to pan sear them first. Toss them into an oil free pan that's been heated over high, and let them char slightly for 30-40 seconds. It'll cut the raw flavor of peppers and onions and add a depth to your toppings that normally would be too bright and sweet and potentially watery. 🍕 * @violife_foods_usa @violife_foods mozzarella and cheddar blend.

Instead of croutons, top your salad with a waffled grilled cheese! Two slices of @fieldroast chao vegan cheese between @angelicbakehouse sprouted wheat bread. Cook it on a lightly oiled waffle maker for 5 min and cut into slices or cubes. Fancy can be simple! 💁🏼‍♂️ * The salad dressing I used is an old Crow favorite. 1 tsp peanut butter, few drops of sesame oil, 1/2 tsp grated ginger (thanks @the_ginger_people) and enough water to thin it down. Maybe 1-2 Tbl. Ya it's a bowl of random things but it's protein, wheat fiber, veggie fiber, and colors. Go Team Vegan!

When life gives you lemons make coffee.

You know how sometimes you write a recipe at 3 am after you've had bourbon...and you wake up and think to yourself, "That's going to be a really garbage recipe," but then you make it and you're like, "Damn it. That doesn't suck. Maybe I need to write all my recipes after bourbon and lack of sleep." Well, here's a garden vegetable tofu cream cheese that doesn't suck. You're welcome world. 💁🏼‍♂️ * 14 oz extra firm Tofu (water packed) 1 Tbl apple cider vinegar 1 tsp mellow @misomaster 1 Tbl nutritional yeast 1/2 tsp fine sea salt 1 tsp agave syrup 1/4 cup finely chopped red pepper 1/4 cup finely chopped carrot 1/4 cup finely chopped green onion 1/4 tsp garlic powder 1/4 tsp dill (optional) * Drain and press tofu to remove excess moisture. 1 hour. Puree tofu, apple cider vinegar, miso, nutritional yeast, agave, salt. It's thick and will take several scrapings in a blender or food processor. Refrigerate overnight. Don't taste it right out of the blender. You'll be disappointed and hate me. Try it the next day. It needs the refrigeration time. 😬 * The next day add in the chopped veggies. You could even split the cream cheese base and have half very veggie and experiment with the other half. Like a cinnamon raisin cream cheese, or triple berry, or jalepeno garlic...so many options! 🤯 * * * * #veganrecipes #veganfood #veganbreakfast #vegansofig #veganlife #veganfoodshare #veganism #veganpost #vegancomfortfood #vegandishes #veganfoodie #veganbombs #vegancommunity #highproteinvegan #veganiseasy #govegan #dairyfree #crueltyfree #plantbased #plantbaseddiet #wfpb @forksoverknives

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What is CrowMoonKitchen?

The Crow Moon is the last full moon of winter and is a symbol of rebirth, growth, and beginnings.

My goal is to provide a creative and holistic approach to cooking that empowers people to establish for themselves a healthy and sustainable lifestyle.

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