This is a basic sauce that can be used to make many Mexican dishes, such as Pozole and Enchiladas. I prefer to use peppers that are not spicy, but that is really up to each person. The taste of this homemade sauce is far superior to the processed sauces that often have chemical ingredients to preserve them.
We love these light and fluffy pancakes exactly the way this picture shows: with a little dab of almond butter and sliced bananas.
Almond butter is one of the easiest things to make in this cookbook. It’s decidedly not the easiest to clean up, but well worth the trouble. Almond butter is (in my opinion) much tastier than peanut butter and has the added benefit of providing a hefty dose of Vitamin E. You may have avoided it on store shelves because of the high price tag but hopefully this simple recipe will convince you to give it a try. If you prefer the flavor of raw almond, you can skip ahead to the blending paragraph.
This amazing cheesecake is so good, you’ll think it’s the real thing. Made without dairy, this cheesecake is easy to make and is made without baking or cooking!
Usually, biscuits tend to be a bit on the dry side, especially when they’re vegan, but these are lovely and tender, with the sweet-tartness of the lemon and orange peel shining through. They’re a perfect base for strawberry shortcake stacks in the summertime.
If you’re looking for a dessert other than chocolate-caramel-coconut-etc., the only thing that should come to mind is a lightly sweet, subtly tart lemon cornmeal cookie with the tiny crunch of granulated sugar on top. It’s a perfect cookie to eat with a cup of tea in the wintertime. But then again, it’s a perfect cookie to pack on a hot day spent at the beach. Maybe it’s just a perfect cookie.
Most people love and remember bruschetta for its bright, fresh tomato and basil components, not so much for the sprinkle of cheese on top. So why not omit the cheese altogether?
Roasted squash embodies the essence of winter meals and could be the perfect solution if you were searching for a plant-based holiday side dish. Consider this simple recipe a base for a more-dressed up roasted squash and sage dish; consider adding caramelized onions, dried cranberries, and toasted pine nuts for a more lavish holiday spread.
When I first tasted this soup, I was speechless. It was so delicious–fragrant, complex, and so, so flavorful. When I saw how simple the ingredients and instructions were, I was even more stunned. You must try this soup!
