This recipe is a combination creamy peanut butter, silky smooth vegan cream cheese and dark chocolate. A decadent trifecta of delicious goodness. Aside from being vegan this recipe can very easily be made gluten free.
Peanut Butter Cup Cheesecake Read More »
This recipe is a vegan version of the Hungry Jack casserole I knew as a kid. It is comprised of BBQ sauce and brown sugar seasoned Impossible Burger, vegetarian baked beans, and cheesy homemade biscuits baked on top. It is vegan comfort food at its finest.
Lumberjack Casserole Read More »
Fresh homemade sourdough is hard to beat and easy to create. With only four ingredients and a little time you too can have delicious homemade sourdough. But like most things, having a solid process helps. I have outlined the strategy I use in the recipe below to make weekly sourdough.
Original Sourdough Read More »
A timeless classic that needs no introduction. This vegan pumpkin pie recipe always is a hit at family gatherings. In particular, the family members who aren’t vegan are the ones who have the hardest time believing it is. Which in its own way is a lovely compliment.
Tofu Knots, also known as Bean Curd Knots, is the top layer of tofu that is removed during processing. For this recipe they are shaped in knots but you can also find bean curd sheets available for purchase. If you’ve been fortunate enough to have mock “chicken wings” at your favorite vegan restaurant, chances are good that it was made with bean curd sheets.
Coconut Curry Tofu Knots Read More »
These pumpkin muffins have been a fan favorite in my family for many years. It doesn’t seem to matter what time of year it is they make it to the top of the request queue.
Pumpkin Chocolate Chip Muffins with Walnuts Read More »
Between the tang of the citrus, the sautéed greens, and the heartiness of the potatoes is a very satiating soup. This meal goes great with Rustic Sourdough for dipping. There is something infinitely satisfying about a delicious soup and homemade bread.
Lemon Lentil Soup with Collards and Potatoes Read More »
The way I approach this recipe, and all sourdough bread recipes, is on a three day time horizon. Where on day one I’m feeding the starter and weighing with a bakers scale and storing dry ingredients in a 1 quart container.
It is very important for this recipe that you use dried chickpeas and let them soak in a big pot or bowl overnight. Using canned chickpeas will result in a mushy mess that won’t hold together. Speaking of holding them together, this recipe could be made gluten free if you use chickpea flour in place of all-purpose.
Tahini is a paste made from ground sesame seeds. It is the base of the sauce and is typically used as a condiment added on the top of falafel. But can also be used as a simple salad dressing.
