This magnificent side-dish (or meal-sized if you believe in yourself) is cold, refreshing, and of course entirely plant-based. A sunomono salad roughly translates to Japanese Vinegar Salad (or, “vinegared” food)- it’s kind of like sweetened vinegar soup, in a way,…
These vegan onion rings are coated in batter, then bread crumbs of your choosing, and baked to crispy perfection. They were so crispy in fact I could douse them in vinegar (my favorite way to eat them) – or drizzle…
Because the local corn is fresh and in season, we have been making a bunch of recipes that include it (such as this similar recipe here). Sometimes in our favorite burritos, and sometimes as the main ingredient of a fresh…
This vegan chocolate pudding does not contain much fat. I’m not using any of some of the common ingredients, such as avocado, nuts, tofu, or coconut milk or cream. Instead, this pudding uses white beans to achieve the thick and…
This simple recipe is excellent for the holidays, or to accompany any roasted vegetables or add a tangy punch to your next buddah bowl. Many cranberry recipes include honey, but this one swaps out maple syrup. You don’t need any…
This Tomato Jam contains both goldenberries and chia seeds. The Goldenberries add a sweet and sour note to the delicious tomato spread that you can use in your sandwiches, vegetable bowls, as a tomato ketchup replacement, or many other plant-based…
