This quick to assemble vegan and gluten free cheese is richly flavored and spreadable. It is not only delicious, but also nutritious and heart healthy. For the month of…
Recipe inspired by Kelsie White, RD, Lifestyle Medical Preheat oven to 250 F Combine the nuts, pumpkin seeds, and oats in a large bowl. Note: Save the dry fruit…
Dreena Burton created this wonderful dip. Find her at https://dreenaburton.com/ A distinctive and delicious dip for crudites, crackers, wraps, or offered as you would hummus. Black salt (kala namak)…
Blueberry Summer Corn Muffins From Be a Plant Based Woman Warrior, by Jane and Ann Crile Esselstyn Makes 12 muffins Preheat oven to 375 F In a medium…
This is a take-off on Chef AJ’s terrific House Dressing. It has a savory, heady, and umami rich flavor that can take on any greens including kale and arugula.…
Amended, but Inspired by plantyou on Instagram Makes approximately 10 4 ½”-5” flatbreads using 1/4 cup batter each. Approximately 45 calories, 1.3 g fat, 1 g fiber, 1.8 g…
Delicious on spaghetti, zucchini noodles, popcorn, pizza, potatoes, vegetables, and more Bend all in a food processor or blender until well ground but don’t let clump. Keep refrigerated. Will…
Recipe from Dreena Burton, www.dreenaburton.com This is a surprisingly convincing Feta. The surprising step of boiling the tofu in water and wine vinegar, and then marinating it suffuses it…
By Richa Hingle from Vegan Richa’s Indian Kitchen Makes approximately 12 rotis • Blend or grind the chia seeds and psyllium husk into a coarse meal. Combine them with…
Serves 8 Recipe inspired by Jill Dalton, Plant Based Cooking Made Easy • Preheat oven to 400 F • Blend all ingredients in blender until smooth • Pour mixture…