I enjoy easy, tasty recipes, but sometimes it’s fun to make something extra special. Hence, when I learned you can make “egg white” foam using garbanzo juice, I was anxious to see if a vegan soufflé was possible. And voilà, it worked and has become one of my favorite recipes!
This recipe was inspired by the orange cranberry scones they offer at Starbucks. They were one of my mom’s favorite desserts there, until she found the recipe and was able to make them at home. She passed the recipe along to me and I was able to make it plant-based to enjoy. These scones are a great sweet treat because the whole batch only contains 7 teaspoons of sugar. That’s almost less than ½ a teaspoon per scone, and that’s a whole lot less than your average dessert. The glaze adds a little bit more sugar, but it is always optional.
Free of refined sugar, grains, gluten, dairy, and eggs, it contains no tricky ingredients and really consists of only two components: a crust made from nuts and cocoa, and a creamy center made from…nuts and cocoa. The entire recipe can be made in a high-speed blender and it’s kind of magical to see the way the ingredients transform into something that tastes so distinctly like German chocolate cheesecake. I won’t deny that this is an incredibly rich cake, so make sure to be mindful of portion sizes!
This isn’t your typical eggy, drippy french toast, but trust me, it is delicious.
This isn’t just beans and rice, this is beans and rice with a kick!
The humble pea soup. Comfort food in a bowl.
This tofu spread goes great wherever you would use cream cheese or sour cream as a spread or topping.
The bright flavor and herbiness of parsley is too often set aside as a plate garnish. Tabbouleh is a fresh, lemony recipe that highlights the taste of parsley rather than just the look of it.
This is a great example of mixing and matching recipes. Take the Tabbouleh recipe and stuff it into a wrap with hummus. Fantastic!
