There are some recipes that just need to be made: this is one of them. These homemade vegan ice cream bars, rich with cashews, date caramel, and sweet chocolate are fun to make and even more fun to eat!
Try Chef Linda’s vegan broccoli and cauliflower salad, coated in a deliciously creamy tahini dressing. Hearty, crunchy, and full of flavor!
This scrumptious slider is perfect when you’re looking for fresh, vibrant flavors in bite-sized portions. Slider-sized sandwiches are something special, whether you serve them as an appetizer or put two or three on your plate for a full meal. The satisfying combination of textures–tender tofu, soft slider bun, and crunchy, creamy coleslaw–will have you reaching for more.
Move over cabbage! Try this light and delicious Brussels sprouts slaw this summer and enjoy the light, delicate flavor and texture of this classic side dish.
This salad makes for a delicious and interesting addition to any picnic or potluck but could work just as well in cooler weather by leaving out the tomato and cucumber.
These petite loaves are moist and flavorful from mashed bananas and gluten-free oat flour, which can be easily (and inexpensively) made at home by blending rolled oats in your blender until they resemble a fine flour.
Raw Brussels sprouts make a delightful, unexpected salad when thinly sliced and tossed with a sweet and tangy vinaigrette. Pistachios add crunch and dried cherries add the perfect amount of sweetness.
Oatmeal is well and good for breakfast, but have you tried amaranth? The tiny grains look like a miniature
A flavorful, simple Kung Pao sauce is the perfect dressing for seasonal zucchini noodles. Gluten-free, quick, and vegan. Just doesn’t get any better!
When simple is best, try this tangy, nutritious side dish. Quinoa (technically a seed, not a grain), is rich with texture, flavor, and nutrients.
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