These tasty and easy-to-prepare kale chips are a staple in Dr. Goldner’s kitchen. The recipe is in her cookbook, Goodbye Lupus, Hello Delicious. The part that takes time is the…
Recipe from Rachel Brown’s book For Fork’s Sake In a small bowl, mix the peanut butter or PB2 powder and sweetener, should be a very thick liquid. Add all…
This Tofu Crumbles recipe, inspired by cookeatlivelove.com, is now my FAVORITE. These delicious crumbles come together in a flash, bake in 20-35 minutes, and hold up in sauces like…
Serve these delicious sweet and smokey baked beans as a main dish, or on the side. I bring them yearly to a dietarily mixed crowd Fourth of July BBQ,…
Having tried many versions of vegan egg salad, this one from Terri Edwards at https://eatplant-based.com/no-egg-salad-sandwiches/ is now a family favorite! Thanks Terri! The flavor is close to the real…
From Plantiful Kiki. Find her on YouTube and Instagram @Plantiful Kiki Cheese sauce: Boil potatoes and carrots together in a pot until soft. Drain the veggies into a sieve…
Adapted from This Cheese is Nuts, by Julie Piatt. A great resource for vegan cheese recipes! “White beans make a mouthwatering delicious nut-free base for any cheese. The best part…
Recipe adapted from This Cheese is Nuts, written by Julie Piatt, author of The Plantpower Way. A smooth and delicious blend of cashews and pine nuts make the base…
Inspired by eatplant-based.com This yummy dairy free cheese is soft, but sliceable, and can even be grated. It is much lighter than most vegan cheeses which are mainly nut-based,…
From Julie Piatt’s This Cheese is Nuts! A terrific book and resource for vegan cheese making. A delicious creamy non-dairy cheese that has an authentic bleu cheese look, and…