These little vegan peanut butter and jam/jelly bites are your favorite childhood sandwich in a cookie!
The creamy cashew base of our blue cheese is aged for eight weeks using the same cultures as dairy blue cheese (except vegan, of course). The finished “cheese” has a flavor identical to traditional milder blue cheeses (such as Gorgonzola), with a soft and buttery texture that melts in your mouth
Try it on crackers, with fresh or dried fruit, jam or marmalade. It’s excellent crumbled over a pear or roasted beet salad, or use it to make some authentic blue cheese dressing. Also incredible in a creamy sauce served over gnocchi or pasta and sprinkled with toasted walnuts.
Our cashew based Brie is smooth and creamy and is encased in a velvety, fluffy white rind. Aged for four weeks, the flavor is mild and earthy with subtle tones of fresh mushrooms characteristic of Brie.
Although optional, I highly recommend making the the garlicky green sauce. Stirred in just before serving, it will transform a good lentil soup into an extraordinary lentil soup!Continue reading “Our Favorite Lentil Soup”
Farinata (chickpea flatbread) is very simple to make with just a couple of ingredients…chickpea flour, a bit of good olive oil and some herbs and spices. The result is a delicious flatbread that’s creamy in the middle and crisp on the outside with perfectly charred edges.Continue reading “Chickpea Flatbread”
This simple Farmhouse Potato Bread is fluffy, soft and moist. It’s fantastic for making sandwiches, or eating slathered with butter, and it is absolutely amazing for making French Toast!
Continue reading “Farmhouse Potato Bread”
Roasting the cauliflower, leeks, potatoes, onions and garlic adds incredible flavor to this healthy vegan twist on traditional potato leek soup.Continue reading “Roasted Cauliflower, Leek & Potato Soup”
A spin on the classic, this Chickpea and Mushroom Pesto is loaded with mushrooms, chickpeas, buttery pine nuts, and fragrant basil.Continue reading “Chickpea & Mushroom Pesto”
This is a very simple, easy recipe for the perfect flaky crust. It works equally well for both sweet and savory pies and tarts.Continue reading “Vegan All Butter Pie Crust”
This is a great sandwich if you still have an abundance of summer tomatoes…and of course a great way to get your microgreens!Continue reading “Grilled Eggplant Sandwich with Microgreen & Tomato Pesto”
Traditional Moussaka is made by layering vegetables, meat sauce and bechamel sauce. Although delicious, it can also be somewhat labor intensive and heavy – because all of the vegetables are fried.
Our version is much lighter and easier to make, and we honestly like it better than the original. I like to bake the veggies, and use my Lentil Bolognese (from the previous post) in place of meat.