French Toast

A versatile and delicious vegan French toast based on garbanzo bean flour. This has basically become our go-to weekend breakfast when we feel like treating ourselves. Since the toast itself is not sweet, it goes so well with both sweet and savory toppings. So enjoy with fruits, maple syrup drizzle, jams or go with your favorite plant cheese. You can also keep the leftovers (if any) in the fridge and warm up later, it will still be good.

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Tostones Hondureños

These little taste bombs were incredible! We can’t thank enough to Glau for sharing her amazing recipe with us ❤️.  Detailed video shows how to make these delicious, crispy Tostones 😍

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Vegan meatball subs

Vegan meatball subs
Prep time
Cook time
Total time
We had a blast working with guest chef Matt Martin to create these delicious meatball subs for you! Watch as Matt shares his recipe with us, as well as some culinary tips!
Cuisine: Italian
  • 1 can cooked chickpeas
  • ½ cup almonds
  • ¼ cup walnuts
  • ¼ cup pecans
  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1.5 teaspoon black pepper
  • 1.5 cups vital wheat gluten
  • 1.5 cups vegetable stock
  • 1 tablespoon tomato paste
  • 1 tablespoon Italian seasoning (parsley oregeno thyme)
  1. Pulse the chickpeas and nuts in a food processor.
  2. Transfer to a bowl and add your seasoning, salt, pepper, nutritional yeast, garlic, and onions. Mix together
  3. Add the vital wheat gluten and mix well
  4. Add water and tomato paste
  5. Knead the mixture for about 10 minutes
  6. Form into balls and place on baking sheet
  7. Bake for 25 minutes at 350


Pimiento Cheese

This incredibly easy plant cheese recipe features a wonderfully rich cheese flavor complemented perfectly by the sweet and aromatic pimiento pepper. Definitely one of my favorite cheeses now. Here is the full recipe.

Serves: 2.5 cups
  • Ingredients:
  • 2 cups raw cashews (soaked at least 3 hours or 1 hour in hot water, drained)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons apple cider vinegar
  • ⅓ cup olive oil
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon smijed paprika
  • 1 teaspoon salt
  • 4 oz jar of pimiento peppers (separate)
  1. Steps:
  2. Put all the ingredients in the blender, using half (2oz) of the pimiento peppers
  3. Blend until smooth
  4. Transfer to a blow and mix in the rest of the pimiento peppers
  5. Let rest in the fridge for 24 hours


Nacho Cheese

This is nacho-average cheese! Today we made a cashew based nacho cheese sauce, packed with nutrients from carrots, potatoes, and fresh squeezed lemon. The smoked paprika and nutritional yeast gives it that extra smoky, cheesy flavor, sure to please the most devout cheese lover. Perfect for game day or as a side for your taco Tuesday!
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Vegan Calamari

Super easy vegan calamari 😋made with trumpet mushrooms! This was simply amazing, I never thought it would be so easy to catch that calamari feeling but it totally works. The inspiration came with a visit to our farmers market and seeing all the different varieties of mushrooms. The trumpet mushroom has an awesome meaty texture that works so well to match that of calamari. The recipe is below:

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Vegan Kofte

I love that we have an ever increasing availability of plant meat options. I took a vegan ground meat and favored it to make these delightful and satisfying koftes. Here is the recipe:

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