You’re in luck! It’s hard to find a decent dairy-free recipe for tzatziki but let me tell you from experience, this one is a clear winner.
Deep fried falafel not in your diet? Try it baked! Baked falafels are still crunchy on the outside and deliciously moist on the inside.
One of the best feelings ever: taking a fresh batch of pita bread out of the oven and tearing it with your hands. Mm.
You know we love tofu. Being of Korean descent like Sharon Cho, the author of this recipe, this recipe is familiar and dear to my heart.
Perfect for your summer picnics.
This is an amazing, completely plant-based filling for stuffed shells, manicotti, lasagna, and even pizza!
We were given this recipe by Chef Ron Russell of Sun Cafe in Los Angeles, CA and Plum Cafe in Sacramento, CA. It has a deliciously mellow texture that’s perfect for veggie dips and sandwich spreads.
Yes, vegan pumpkin pie. No matter how quickly pumpkin pie makes your mind turn to butter, milk, eggs, and whipped cream, pie lends itself easily to vegan interpretation. (Dare we say it tastes better, too?)
Fear not–that slick, plasticky mound people call Tofurkey is not your only option this Thanksgiving. We’ve got you covered with a better recipe!