This recipe pairs gochujang with fresh pressed garlic. The umami notes provided by the fermented chile paste teams up with the sharpness of garlic to deliver a complex flavor profile.
Gochujang and Garlic Sourdough Read More »
This vegan recipe is inspired by the classic Mexican stew. It is made with tofu knots, hominy, and red chiles. Seasoned with oregano, cumin, lime juice, and agave nectar.
Pozole Rojo with Tofu Knots Read More »
Creamy coconut curry and spicy rice cakes accompany marinaded tofu and veggies. Seasoned with gochujang, cumin, coriander, and ginger.
Coconut Curry Rice Cakes (Tteokbokki) with Tofu and Veggies Read More »
This blueberry coffee cake is a delightful breakfast treat that combines the sweetness of blueberries with the warmth of cinnamon and vanilla. With its tender crumb and praline crunch topping, it’s a perfect accompaniment to a cup of coffee or tea.
Blueberry Coffee Cake Read More »
Impossible Burger sauce seasoned with basil, oregano, and fennel seeds. Layered with vegan cheeses and homemade cashew ricotta.
The spicy aroma of these moist dark brown muffins are a perfect holiday or festive treat. Sweetened with molasses and spiced with ginger, allspice, and cinnamon.
Gingerbread Muffins Read More »
Savory stuffed bell peppers filled with seitan, quinoa, black beans, onion, and garlic. Seasoned with cumin and chili powder. Topped with tomato sauce and baked to perfection.
Seitan Stuffed Bell Peppers Read More »
This classic Korean street food recipe has a vegan twist. Seitan adds a hearty meatiness to the dish. The savory and spicy flavor profile comes from gochujang. While the tteokbokki have a delicate and chewy texture.
Spicy Rice Cakes (Tteokbokki) with Seitan Read More »
Soft and chewy sugar cookies spiced with ginger, cinnamon, and cloves. Sweetened with molasses, vanilla extract, and topped with turbinado sugar.
Ginger Sugar Cookies Read More »
Soft and chewy peanut butter oatmeal cookies. Sweetened with brown sugar and molasses.
Peanut Butter Oatmeal Cookies Read More »
