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:
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!
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:
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:
Vegan crab cakes made with chickpeas as the protein component, heart of palms, artichokes, nori sheets and an Asian inspired set of seasonings. This makes for a wonderfully healthy and flavorful patty with a lot of texture going for it. The full recipe is below:
A little confession: baking is not my favorite form of cooking at all. But I do so often crave a slice of a good chocolate cake to go along with a cup of coffee or tea, and I am pretty picky about what constitutes a good cake 🙂 At a time when the craving hit, and the city was sleeping due to snow, I had no choice but to bake a loaf. I am so happy that I ended up with an easy recipe that I absolutely love. This cake is bursting with rich cocoa flavor, it is not dry nor gooey, and the chocolate topping is the best thing in the world. The recipe is below:
Bibimbap, the delicious Korean hot pot dish is traditionally served in a sizzling hot stone pot, cooking the ingredient with it’s heat. That’s not so easy to replicate in home cooking but we can get somewhat close with an iron cast. And of course with the right flavor profile. For me, the key ingredient here is kimchi! You can find it in stores but I make my own using the recipe I published in my recent cookbook “Power Vegan Meals” 🙂 Here is the full recipe:
Vegan cheesecakes are definitely among my very favorite desserts. They are extremely easy make, and you get a sophisticated looking dessert that is absolutely delicious and satisfying, not to mention a big time crowd pleaser. No cooking involved, and made with wholesome ingredients, give it a try and you might have a new favorite as well.
See the picture and video below for how to get the zebra and marbling effects. The full recipe is at the end of the post.
This vegan cheddar cheese is truly a game changer. After countless tries at cheese-making, I am so happy with how this one turned out. It is quite rich and have that cultured flavor alongside a texture that is spreadable but still with some structure. Made with all the good stuff, you will appreciate a wholesome plant-based cheese alternative that also loads you up on probiotics. I have been using it successfully on pizza, toasts, mac&cheese sauce or many other dishes that could use the cheesy goodness. It takes some prep time and a little aging time to culture it but the process is super simple and consistent. See the full recipe below.
My go-to dessert for celebrations and entertaining is a yummy plant-based cheesecake, which besides being very delicious and satisfying, is incredibly easy to make. Make your loved ones happy with this wholesome and sophisticated treat without spending your day in the kitchen. This particular cheesecake keeps things simple with a vanilla filling, brightened up by a whole bunch of fresh strawberries. The date/hazelnut crust adds in a delightful layer of texture. The recipe is below: