Zucchini noodles, or “zoodles,” are a common and healthy alternative to traditional pasta. Use a Spiralizer or a stand mixer attachment to make them, and then experiment with spiralizing sweet potatoes, apples, and other types of produce!
This vegan lox recipe provides the savory and smoky notes of traditional smoked salmon…sans the salmon! This vegan lox is also the perfect excuse to add to your culinary gadgets collection. Handheld smoke guns are perfect for quickly infusing flavor without firing up the backyard grill or smoker. Not enough cabinet space? You can use liquid smoke, too. So get cooking – this vegan lox is just begging to appear on your next brunch platter.
This impressive, two-part dessert looks stunning on the plate but is surprisingly easy to make. Black tahini, made with black sesame seeds instead of white, gives this vegan “flan” its striking color.
This adorable vegan dessert looks like a fresh avocado, but it’s actually mint ice cream with a chocolate truffle pit.
Eggplants, a.k.a aubergine in the UK, are halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and karate-chopped ninja nuts … this one’s on fire and we love to feel the burn!
This dessert is a creative take on some beloved and well-known dishes: apple pie, cheesecake, and chimichangas. These pockets of deliciousness are handheld mini treats that also just happen to be vegan and raw.
Salimatu Amabebe has cooked in New York, Maine, Guatemala, and Berlin. Now, she’s popping up in Portland, infusing her vegan dinners with her adventurous spirit and her Nigerian heritage.
The inspiration for this recipe came from a desire to enhance the simple salad, and I was looking for flavors that blended well with our other Filipino-inspired dishes. These garlic-coconut croutons were the result. They’re perfect as a salad topping…or as a snack, hot off the baking tray.
This vichysoisse is the vegan version of a classic cream-laden potato and leek soup, served cold. It’s a delicious alternative to a salad as a first course or as a healthy entree. With gut-healthy lacto-fermented leeks and creamy avocado, this vichysoisse is a refreshing and nutritious pick for a warm spring day.
It’s the perfect time of year for ceviche! Ceviche is a dish served throughout the Americas and is traditionally prepared with seafood. Our spin features hearts of palm as the main ingredient, which is the inner core of some palm tree varieties. This raw dish is easy to prepare and can be served as a starter or a side dish.