This time, I added toasted coconut flakes, which pair perfectly with the lime, and I folded in black beans for protein. It would have been... Read More
Main Dishes
I’ve made vegan meatballs with lots of different ingredients, including beans, nuts, and quinoa, but I absolutely love what extra firm tofu does for their... Read More
In spite of how much I enjoy it, I can’t think of a recipe I’d encourage you more to modify based on what you have.... Read More
For all of its popularity in the vegan community, jackfruit is a relatively new product to US consumers (I’d never even heard of it until... Read More
Photograph by Ashley McLaughlin Ingredients For the cashew cream: 3 ⁄4 cup 95 g raw cashews, soaked for at least 2 hours and drained... Read More
Dumpling bowls! How has it taken me so long to find my way to this idea? My homemade bowls always have at least one source... Read More
Photograph by Ashley McLaughlin Rice, Beans, Tofu and Greens isn’t necessarily the book’s most impressive recipe. It’s not what I would make if I were... Read More
What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted... Read More
I almost always serve my tofu scrambles over toast, and that’s still a great option here, but adding the quinoa automatically makes the recipe heartier... Read More
For a long time, I used this pesto recipe religiously, and it’s still my go-to for something basic and traditional. I’ve learned, though, that other... Read More