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!
Full of great flavor and substance (not to mention health), this pan of lasagna will put the meat-heavy lasagnas to shame.
Almonds, peanut butter, dates, chocolate, bananas…tell me one of those things isn’t on your “favorite foods” list.
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.
This is a delicious, simple pie crust which doesn’t contain the large amount of fat found in a traditional pie crusts. Give it a try with your favorite pie, you won’t go back.
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!