This dish is a vegan twist on a family classic designed to bring the super food okra to your table.
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A vegan take on an Italian-American classic can never fail you for a delicious plant-based dinner. The best part: you get to use your favorite sauce!
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Light and bursting with blueberries, these muffins are a pure delight to enjoy on a Sunday morning. You’ll have to have more than one!
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This lemon scone is a tribute to my grandmother’s lemon tea biscuit, and while it’s not the original, it’s just as memorable and delicious.
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This Sichuan favorite is spicy, tangy, and deeply satisfying. Between the mushroom, tofu, and egg, it’s also a great source of protein.
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This vegan twist on buttermilk fried chicken makes for a delicious dinner with a satisfying crunch. The oyster mushrooms are the stars of the show, with their exquisite texture and subtly savory taste.
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This twist on the classic penne alla vodka leaves out the vodka and still holds its rich, delicious flavor and consistency. The tomato and cheese make for a delightful pair, and red pepper flakes offer a nice kick!
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Looking for simple, tasty appetizers that will wow your guests? These bacon stuffed mushrooms sure do the trick! They are incredibly addictive, thanks to a filling of dreamy cashew cream cheese, smoky vegan bacon and parsley. This recipe is a lighter alternative to traditional stuffed mushrooms yet loaded with tons of flavor and makes a delicious appetizer.
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