I truly cannot imagine a more perfect pasta dish, especially when it comes to warm summer evenings. This is about as fresh, comforting, and bright as pasta dishes get.
The mayocoba, or Canary bean, was named after a small village in Mexico where it was “reinvented.” They have a unique flavor and it is said that they will not give the consumer the usual digestive reactions that other beans can give. They are yellow and
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.
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!
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.
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!