Give these a try, I promise you won’t be disappointed 🥔 The cooking method is the secret to success!.Recipe:2 large russet potatoes2 1/4 cups regular almond milk1 1/4 cups vegan shredded cheddar cheese (I tossed some vegan mozzarella in too just because I had extra)Salt to tasteBlack Pepper to taste.Heat oven to 350 (F)Grease a … Continue reading Vegan Potatoes Au Gratin
These super simple pancakes are vegan and versatile! Ingredients: 1 cup flour 1/4 cup Vanilla protein powder (I used Rice & Pea protein)1/2 tsp baking soda1/2 tsp salt1 1/2 cups non-dairy milk 1 tsp Apple Cider Vinegar or Lemon Juice Directions: In a large bowl, add flour and protein powder, baking soda and salt. Whisk … Continue reading Vegan Vanilla Protein Pancakes
Ingredients:1 cup wild rice 2 cups hot waterOlive Oil7 Whole Cremini or White Mushrooms, washed and stems removed, cut into thin slices1 Yellow Onion, Chopped3 cloves garlic, sliced thin or chopped small 1 tsp paprika 1 tsp thyme2 Tablespoons flour1 cup Non-dairy milk, I used oat milk 2 cups vegetable broth Salt Pepper Instructions:1. In … Continue reading Creamy Mushroom and Wild Rice Soup
This tasty little recipe might seem daunting upon first glance, but the steps are actually very simple, and the result is amazing breadcrumby, saucy, delicious broccoli and tofu covered in a sticky, savory/sweet sauce, served over fluffy rice. Don't be intimidated, you know I don't do difficult! Enjoy. Ingredients1 cup jasmine/wild/white rice 2 cups water … Continue reading Sweet n Spicy Tofu & Broccoli Over Rice
I realize that not everyone has Tempeh or Miso paste hanging out in their fridge, especially if you're not a vegan, However! Tempeh is Tofu's classier, tastier cousin -made from soybeans- and I highly suggest trying it out. It is a great source of protein and has a lovely, hearty texture. My Recipe is specifically … Continue reading Miso Tempeh
Amanda Soper 