I had this with noodles, but I think it would also be great (with or without the cream at the end) on mashed potatoes. 2 packages (.5 oz) dried mushroom (I used one porcini and one northwest mix) soaked in hot water 1 onion, chopped 2 T vegan butter (optional Read more…
This quiche uses hash browns for the crust and tofu for what would traditionally be eggs, which makes it super easy to throw together with whatever veggies you have on hand.
I don’t know how closely this really resembles minestrone, but it’s delicious and hearty and full of nutritious vegetables. Serve it with crusty bread.
This sausage alternative is great with a tofu scramble, or vegan quiche, or as part of a breakfast sandwich (maybe with a chickpea flour omelette).
This gravy tastes great on mashed potatoes, over chickpea cutlets, on toast…
You can easily make mashed potatoes vegan in lots of ways. This method is whole food, plant-based (no oil).
These cinnamon rolls are delicious and are mostly whole food, plant-based. If you omit the vegan butter and use black strap molasses or date syrup instead of maple syrup, they’re entirely whole food (no oil, no sugar). Using whole wheat flour doesn’t make for quite as soft a dough as Read more…
This is a pretty easy pie, since the crust isn’t make from dough. And it’s really delicious and healthy.
This recipe is inspired by the sweet potato chocolate cake from Plant Powered Kitchen that everyone loves. I made some adjustments to eliminate the sugar, turned the frosting into a mousse, and added banana nice cream. This is a pretty forgiving recipe, so if you’re intimidated by baking, give this one a try.
This is a very simple recipe, but super flavorful and delicious. Serve with crusty bread.