Thank goodness I brought a packed lunch for Oliver and didn’t rely on finding something for him at VegFest. Honestly I was a little disappointed in VegFest this year. I mostly go for the food and there were very few lunch options. Of the options that were available (the one food truck I wanted food from had power issues and were closed), the line as long as the Great Wall of China for the vegan nachos was totally off limits with a hungry baby so I was left with like three oth

Cinnamon Peanut Butter Oats Course Breakfast Prep Time 10 minutes Total Time 10 minutes Servings 2 small bowls Author rebellekitchen Ingredients 1 cup almond milk or any non-dairy milk 1 cup water 1 cup old fashioned oats 1 tsp salt 1 tsp cinnamon dollop peanut butter ¼ cup fruit ¼ cup raisins Instructions Bring the water and milk to boil in a small pot. Add the cinnamon, salt, and oats. Stir frequently until most of the liquid has been absorbed and boiled away, about 5 minut

The family that squints together stays together! The Deane family finally got to the beach for the first time this Summer, now that it’s almost over. Better late than never right!? Although we couldn’t even swim in the ocean because of the Red Tide, womp womp. We flew to Orlando from Charlotte on Friday 8/24 at 5:30pm and the time worked really well for Ollie, although he had a really late night, only going down at like 9:30pm. It was so much busier flying with an almost 11 m

Here in the Deane household, my fridge is still loaded with summer berries so I thought I’d do an apple berry crisp combo. I modified the Fall Fruit Crisp recipe in “The Joy Of Vegan Baking” by Colleen Patrick-Goudreau and was delighted with the fruity-nutty-cinnamon-y flavor. Cinnamon and allspice are life guys! I made this for my Bible Study last night and they loved it! Fresh Fruit Crisp Course Dessert Prep Time 30 minutes Cook Time 25 minutes Total Time 55 minutes Serving

I absolutely love the big, American pantries. When Daniel and I got married, we lived in someone’s small garden cottage at the back of their house. It had a tiny kitchen (with no oven), little nook area for our small table that my Grandfather made for us as a wedding gift, space for one couch and a desk (since we both worked and were studying at the same time) then one small room and a bathroom. It was a perfect size for us (we were 21 and 23 years old at the time) and I am a

Anyone else a creature of habit? Before I became a vegan, I ate the same breakfast (Pronutro) for about 26 years. I think I even ate the same lunch (ham and cheese sandwich) for that same amount of time and our dinners lacked variety as well. Becoming a vegan has opened the door to so many wonderful dishes and a wide variety of foods and meals that we never had imagined before. Having said that, I still eat the same thing for breakfast (muesli) and Ollie eats his oat cereal w

My Aunty Cheri introduced me to the wonderful meal that is the taco salad and I was very excited to make a vegan version. It’s on our meal plans every week because the leftovers are a must for #momlife and it’s not hot and heavy so you can enjoy it outdoors on the deck. Of course you pile on the Fritos but I wanted you to be able to see the actual salad so I just sprinkled them on the top. Daniel and I took this meal to a friend’s house and their 3 year old asked for more bef

I usually enjoy using all my own spices but I bumped into this vegetarian chili seasoning mix at Whole Foods the other day (pic below) and I couldn’t resist trying it out. It’s fantastic and it’s vegan, it even says so on the back. Don’t ask me why they don’t say vegan chili seasoning mix. It’s so easy (have I said that enough about this recipe?) and flavorful. A perfect balance of spicy- but-not-too-spicy. It says six servings, but it’s more like 3-4. 15 Minute Vegan Chili C

Me (with my stick-legs) and my cousin Kati! Our school had a “tuck shop” that sold sweets, chocolates, drinks and pies. Can you believe they have a Steak and Kidney pie. Ew. Gross. These were hand held pies, which are the best because you get the perfect ratio of filling to crust. 20% filling, 80% crust. First day of third grade. Think my dress is long enough? I got a bee in my bonnet one day about making a vegan version of the pie and so I did. It uses the same, or similar,

When my husband and I decided to sell everything and move from South Africa to the USA, the reactions from friends and family were a mix of surprise, good wishes, and just plain jealousy. When I decided to transition to a plant-based diet, however, I might as well have said that I was joining the next mission to Mars. And so began my vegan journey. 🙂 Checking out USA in 2012 One unsuspecting day, my husband and I went to see the movie “Noah”. Yes, as in the Russell Crowe ver

Ensley and I have discovered that taking great food photos is tough when you both live in apartments. Have you noticed that the kitchens in apartments almost NEVER have windows? My black countertops also just don’t vibe with the look we want for Rebelle Kitchen. Light and bright! Some people, on the other hand, (not mentioning any names Elise and Hope) can take the most amazing photos on their marble countertops in their beautiful white kitchens with incredible natural lighti

I love my church. We moved to the Matthews campus of Church at Charlotte when it was planted two years ago and have loved being part of a growing community. Even though we have been in America for 4 years, we are still making friends and settling in. When you don’t have a long history with people or a community, it’s tough to really get plugged in. Being involved in Bible studies and the worship team have helped us surround ourselves with genuinely kind and generous people. W

I feel like a bit of an ostrich with her head in the sand at the moment. I’m trying to finish up my yoga teacher training which involves reading, studying, memorizing, planning our community event and assisting classes. I’m also trying to sort out my name change (after 9 years of marriage…lol), fit in appointments with the Midwives, hospital tours, and parenting classes. So sometimes I just lie down and pretend that I don’t have adulting to do. Ensley gave this recipe to me t

We’ve still got your back this summer with these 10 salads to simply throw together. The vegan community is overflowing with amazing recipes. We are so grateful to be a part of it! I (Kendra) grew up having a garden side salad every night for dinner. It was actually the only thing that I could make by the time I was in College and had moved out of the house. I usually liked them without dressing, which to me now is not appetizing at all. I have my salads now with balsamic vin

Panzanella, but we’ve kept this recipe quick and easy and you’ll love it just as much. This is great as a packed lunch, to take on a road trip, on the plane, to picnics or the pool. Keep the pita and salad separate, and just fill them up when you are ready to chow down. The first time I made these with the left over ingredients in my fridge and pantry, I used black beans and corn, and threw in tomatoes as well. Fiesta Bean Dip with corn and beans. But as you can see, you real

When Ensley and I became vegans, we definitely needed some help. The internet is amazing with all the thousands of recipes but cooking or baking with your phone, tablet or laptop nearby is a hazard. Greasy fingers on my screen or white flour powder splashed across the keyboard is not ideal. Maybe it’s just me? #messycook I know you can print all the recipes out, but what is more beautiful than cooking out of a cookbook. I literally can’t imagine all the preparation and hard w

Berries have a fabulous reputation for being very good for you. These sun-kissed fruits are not only delicious and pretty, but they keep your memory sharp as you age (I just found this out!) and are very important for a healthy digestive system. I could use the extra memory help right now as I head into my third trimester of pregnancy. Who knew remembering what I went into a particular room for would be so hard. I love a good Glowing Green Smoothie, but sometimes a girls gott

This summer I have literally been craving ice-cream, milkshakes and frozen treats. So thank goodness I remembered my mom used to make a killer frozen strawberry pie when we were growing up. We were lucky to have a big salt water pool (about 35 feet long and 6 feet deep) in our back yard, and a trampoline dug into the ground. Basically we never went inside. Would you? Well, we did when mom was serving this delicious strawberry frozen dessert. So flash forward to me in Charlott

I quit meat “cold turkey” when I became a vegetarian overnight about 3 years ago. See what I did there? But cheese…now that was a different story! After being a vegetarian for almost a year, it took another 6 months to transition to being vegan. All because of cheese and milk. I could not see how I was going to live without them. Then I realized, I don’t want or need to use animal products just because I want a snack when there are tons of other options out there. I didn’t li

Size: About 12oz and 10.51in head to toe. Food comparison – Carrot. He/she is as long as a carrot but a little chunkier thank goodness! Weight gain: ? I probably should just buy a scale right? Gender: We keep asking baby to kick once if it’s a boy and twice for a girl, but baby is not cooperating. Baby bump: Literally bumpin’ about. The 19-20week was the growth spurt, now it feels like more gradual growing. I am watching this one stretch mark that is treading on thin ice on m