Spicy Peanut Sauce is perfect for Thai and Asian-style stir-fries. Because it’s so versatile, it makes a delicious dressing for salads, it gives sandwiches a tasty boost of flavor, and it’s fantastic on vegan satay and skewers. It can also be served as a dip with fresh cut veggies or baked tofu. This easy homemade…
Red wine vinegar and lemon juice give this easy vegan Tofu Feta a tangy zip. With just a block of tofu and a few other ingredients, this non-dairy feta cheese recipe is easy to make. Crumble your homemade dairy-free feta on salads, top pizzas with it, and stuff it into a sandwich for an extra burst of flavor.
This versatile baked tofu can be used in salads, sandwiches, Buddha bowls, or a stir-fry. It can even be served as an appetizer or snack with dip! This homemade baked tofu recipe is easy to make and tastes much better than the packaged variety. It’s vegan and gluten-free.
Take Taco Tuesday to the next level with vegan Crispy Cauliflower Tacos! Made with baked cauliflower, these meatless tacos are sure to make a vegetable lover out of just about anyone! They’re gluten-free and oil-free.
Topped with homemade Cilantro-Lime Dressing, these Buddha Bowls from The College Vegan Cookbook by Heather Nicholds are a super easy-to-make dinner dish. At under $2.00 per serving, they’re economical, too!
Pour this easy-to-make homemade vegan Hollandaise Sauce over roasted veggies at dinner time, a tofu scramble during breakfast, or any meal that could use a little bit of saucy goodness. Dairy-free hollandaise is gluten-free, and oil-free, and it only takes a few minutes to throw together.
Made with chickpea flour, vegan Broccoli Frittata is the ultimate springtime breakfast dish. This baked frittata recipe perfect for Easter Brunch, Mother’s Day, or anytime you find yourself craving brinner! It’s soy-free, gluten-free, and egg-free.
This Vegan Carrot Cake Smoothie has all of the flavors you love from your favorite springtime dessert in one healthy drink! It’s a great light breakfast or afternoon pick-me-up snack. It can also be served as a tasty dessert!
This Chocolate-Gingersnap Fall Bars recipe from The Ultimate Vegan Cookbook is the ultimate holiday dessert. This no-bake gluten-free treat is made with hazelnuts, pecans, pumpkin seeds, and warming spices.
August is here, and with it comes scorching heat and stifling humidity. The last thing I want to do is cook, so I tend to turn to raw foods during the month. I’m not the only one, as some have dubbed the month Rawgust. The idea of eating raw foods might sound a little daunting,…