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LoseItBlog Recipes

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January 15, 2021

Vegan Bacon

April 12, 2020September 22, 2020

Vegan Butterfinger Bars

March 1, 2020September 22, 2020

Roasted Eggplant and Lentil Stew

February 5, 2020September 22, 2020

No Oil Granola

January 22, 2020January 22, 2020

Juicy Vegan Burgers

October 6, 2019October 9, 2019

A Better Bagel

September 25, 2019September 25, 2019

Moist and Decadent Vegan Cake

September 24, 2019

The BizzyCrow Show Makes Tacos

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Cashew Ice Cream recipe that doesn't require an ice cream maker! 🤤

Peach and berry galette that's vegan and gluten free. It's from my second cookbook (the gluten free vegan cookbook) which you can order online from anywhere.

Corn on the cob but dope AF cuz of a veganized Elote. What is it? Corn that's been boiled for just a bit then popped under the broiler until you get some blackened bits then drizzled with cashew cream then with some raw cashew parm sprinkled on top. Plus, there's a fist full of cilantro dropped on. Oh. And I brushed the boiled corn with mojo sauce before broiling it. Mojo makes everything magic. 💚

Soy, veggie steaks, Bibimpap rice bowl from the summer issue of @forksoverknives magazine. I'm going to be eating this on a regular rotation. So easy to throw together and it's a great way to introduce kids (and adults) to a variety of veggies because you can build your own bowl. Optional gochujang sauce in the recipe that I highly recommend.

Level up your oatmeal bowl with 7 grains and lots of fruit. A dollop of peanut butter, a sprinkle of chia seeds, a dash of pepitas, and a pour of pure maple syrup. This plant based bowl is anything but boring.

Black bean burger from the summer issue of @forksoverknives magazine. I've made many black bean burgers over the years and they usually are dry and fall apart. This one has a moist center that doesn't have a mushy texture and it stayed together really well! I'm impressed @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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