Recipe 

 INGREDIENTS

• 1 whole-grain flour tortilla (about 8″ diameter)
• 1/4 cup vegan cheddar cheese
• 1/4 cup vegan mozzarella cheese
• 1 teaspoon grapeseed oil or avocado oil, for brushing. 

*Optional* (sprinkle on the desired amount)

• Onion powder 
• Garlic powder
• Dried parsley 

INSTRUCTIONS 

1. Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then the tortilla with cheese and seasoning.
2. Fold over to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
3. Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Cook until the second side is golden and crispy.

Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. 

Allow cooling for a minute to give the cheese time to set, then use a knife to slice it into 3 pieces. Serve immediately, with desired sauces.

10+ Thanksgiving Desserts That Are Not Pie

Semi-Homemade Upside Down Pineapple Cake

Cranberry Orange Muffins 

Apple Cinnamon Buns 

 

Attire Breakdown

10+ Vegan Thanksgiving Desserts That Are Not Pie

Vegan Pumpkin Blondies

Vegan Pecan Pumpkin Bars

Vegan Maple Pumpkin Scones

Vegan Candied Pecans 

Vegan Sweet Potato Brownies 

Vegan Pecan Bars 

Chewy Vegan Blondie

Cinnamon Apple Muffins

Vegan Chocolate Vinegar Cake

Pin for Later! 

It’s officially fall! September was such a busy month for me. It actually really felt like it flew by. Below, I’m sharing 5 Things I’m Proud of in September.


Home Projects

I finally purchased the paint and supplies for a project that has been on my to-do list for a while now. I didn’t get the chance to tackle the project in September. However, I’m looking forward to updating you guys on it this month?

Read

I’ve been working on my reading goals, and I’m so proud of myself for completing a book in September. It’s such a rewarding feeling to stay on task with my reading goals.

A Year Without

Last year I challenged myself personally to go a year without something. Though I won't spare you with the details. September marked me reaching that goal of making it to a year without it.

Plants

I'm so proud to be a plant mom. I received a bunch of cuttings in September, and I'm propagating some plants now. It's really such a rewarding feeling.

Took Time off When Needed

It's so important to know when to take some time off. I had a few days where I just relaxed, and some days that I went to my local craft store and walked around to get inspired. It was so nice to incorporate self-care days into my schedule.

Do you have anything that you’re proud of?

How to Propagate a Pothos Plant in Water 

Materials Needed 

• Water
• Gardening Sheers
• Clear container 

INSTRUCTIONS

Step 1:

Make snips directly below the lowest leaf node. Nodes are those tiny brown bumps on the stem that are the key to growing new roots.

Step 2:

You’ll need a stem with at least two leaves to root your plant and you’ll want to remove the leaf that is closest to the stem. (Your new roots will form from the node.)

Step 3: 

Place Cuttings in Water: Fill a clear glass container submerge cuttings into water. Place the cuttings indoors near a window, in indirect sunlight. Refresh water every 1 to 2 weeks.

Step 4: 

Once the cuttings have at least one inch of roots transplant into the soil. 

Step 5:

Select a potting container with proper drainage holes. I prefer to use terracotta pots.

Step 6:

Place the cuttings around the pot edges and add more soil to keep the cuttings in place. Add more cuttings to the middle and add soil as needed. Water your new pothos plant until water runs out of the bottom of the pot.

Step 7: 

Place your new pothos in an area where it will get adequate light. Fertilize once a month.

Pin for Later! 

 

Attire Breakdown