Combine ingredients in a food processor or blender until smooth. Refrigerate at least 2 hours to blend flavor. Keeps a week. Watch me make this recipe on my YouTube…
Adapted from the Native Forest Organic Young Jackfruit label Very tasty served as an appetizer spread with crackers & veggies, or open faced on toast, or as a delicious…
This delicious, nutritious, and any-season ‘cream’ soup is wonderful served on its own, or with a salad or sandwich. The carrots, butternut squash and sweet potatoes not only offer…
What a delight to have a meal centered around a can’t-get-enough casserole. In this case a great-tasting and good-for-you plant-based enchilada casserole. This one is loaded with flavor from…
A fresh, clean, and delicious taste. With the silken tofu, this can be the main dish, accompanied by mixed green and veg salad, and crusty whole grain bread. Preheat…
Recipe from Dreena Burton, Dreena’s Kind Kitchen. www.dreenaburton.com In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and Dijon;…
Adapted from Dr. McDougall.com, by Chef AJ Serves 8-10 Set Instant Pot on sauté function and dry-sauté the onion until golden, adding a bit of water or broth…
This yummy vegan mayo is rich due to the cashew nuts, creamy due to the silken tofu, and a plant-based protein source due to both. Use and enjoy as…
This pretty and delicious vegan version of a chunky, savory, and versatile tuna salad is perfect to keep on hand for sandwiches, wraps, salads, and to spoon onto celery…
Serves 2-4 Cut tomatoes into large wedges and place into food processor or blender. Discard any hard parts. Add the bread, garlic, red pepper, cumin, and saffron. Process until smooth. …