This doubles and triples well, and so good that you will want to use lots! Mix all except the toasted nuts. Turn onto a rimmed cookie sheet–best if…
Inspired by recipe from feastingnotfasting.com 2 generous servings Preheat oven to 400 F Use a low sided baking pan that will hold the mushroom caps. For ease of cleaning,…
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…
Inspired by beautifulplate.com, taken from Alice Waters’, The Art of Simple Food Serves 2-4 depending on appetite and accompaniments Preheat the oven to 450 F with a rack in…
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;…
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…
Recipe inspired by veganrunnereats.com Servings depend on appetites. My husband and I can easily polish this off in one meal. Preheat the oven to 425 F. Line baking sheet…
Recipe from Tami Kramer, Nutmeg Notebook Gluten, egg, oil, and sugar free 12 muffins or 24 cookies. These freeze well. Dense, flavorful and healthy muffins, great for breakfast, snack,…
Preheat oven to 350 F In a large bowl, mix the carrot, rice, garbanzo beans, bread crumbs, and tahini. In a saucepan, saute the onion, celery, garlic, parsley, parsley…