This crunchy cabbage and carrot salad is made with delicious Tofu Cashew Mayonnaise. Coleslaw is great all by itself, but we love topping our sandwiches and veggie burgers for some added crunch and flavor. Prep Time: 15 minutes Cook Time: 0 minutes Yields: 6 servings Ingredients: 6 cups shredded green cabbage 1 carrot, shredded 1/2 cup sliced green onion 1 red or orange bell pepper, seeded and diced medium 1/2 cup Tofu Cashew Mayonnaise 1/4 teaspoon smoked paprika 1/2 teaspoon black pepper 1 teaspoon celery seed 1 teaspoon onion powder 2 tablespoons white vinegar 2 tablespoons maple syrup Sea ..read more

Step aside BBQ Jackfruit! Shredded King Oyster mushrooms can be used to create a mock pulled pork BBQ sandwich that any BBQ fan would love. There are so many wonderful recipes swirling around the internet using King Oyster mushrooms so I wanted to see what all the hype was about. With a meaty texture and amazing ability to absorb flavor, these King Oysters are truly special. Their thick stems shred into perfectly ‘pulled pork’ pieces making them a great vegan substitute for pulled pork. The culinary possibilities seem endless with these mushrooms, but I decided to stick with the traditional BB ..read more

This Valentine’s Day I’m revisiting our favorite chocolate recipes! Resist the temptation to buy processed chocolate treats and try making some of these homemade chocolatey delights. What a fun way to say, “I love you ..read more

This chowder has the flavor of traditional creamy clam chowder. I use sushi nori sheets to get that sea flavor and mushrooms in place of clams. It's creamy and full of flavor, and the texture is perfect. Serves: 6-8 Prep time: 20 minutes Cook time: 30 minutes Ingredients: 2 quarts and 1/2 cup low-sodium vegetable stock, divided 1 onion, diced 3 leeks, washed well and white and green parts cut small 3 celery stalks, diced 1 carrot, diced 1/8 teaspoon red pepper flakes 3 large yukon gold potatoes, medium diced 1/4 cup water 1/4 cup whole wheat flour 2 cups Cashew Cream 10 ounces button mushroom ..read more

Thumbprint cookies are Santa’s favorite cookie in our house! We love to make these moist and nutty cookies with our favorite fillings: jam, chocolate chips, or peanut butter. Use your “thumb” and creativity and build fun and simple cookies that are sure to be a hit! Yields: 18-20 cookies Prep Time: 20 minutes Cook Time: 8 minutes Ingredients: 2/3 cup fine almond flour 1 ¾ cup oat flour 2 tablespoons tapioca starch 1 teaspoon baking powder ¼ teaspoon sea salt ½ cup coconut sugar ¼ cup all-natural nut butter (peanut, almond, or cashew) ½ cup unsweetened applesauce ½ cup finely ground walnuts (s ..read more

This vibrant and colorful cranberry dressing is perfect for dressing up holiday salads. It's a simple and fun recipe that uses many of the plant-based staples, with the addition of colorful zesty cranberries. Throw it all in a blender and let the magic begin! Yields: 1 cup Prep Time: 10 minutes Cook Time: 0 minutes Ingredients: 1 cup fresh cranberries 1/4 cup extra-firm tofu (about 2 ounces) 1 garlic clove 1 tablespoon white miso paste 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 tablespoon maple syrup 1/2 teaspoon thyme 1/4 cup water (add more if you prefer a thinner consistency ..read more

This sweet quick bread is the perfect combination of sweet and zesty oranges with tart cranberries which makes it ideal for for the holidays! We love making mini loaves for special holiday gifts! Yields: 6-8 servings Prep Time: 15 minutes Cook Time: 1 hour Ingredients: 1 tablespoon flax meal or chia seeds 3 tablespoons water 2 cups whole wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 tablespoon grated orange zest 3/4 cup orange juice 1/4 cup unsweetened applesauce 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 1 cup chopped fresh cr ..read more

Learning how to “veganize” a favorite traditional recipe is easy and fun once you know how to swap out the meat and dairy. Sometimes replacements can't be made, but most of the time, I am pleasantly surprised because there are so many options. I've learned a few tricks over the years and received advice from the pros, so here's a few to get you started. Replacing Oil and Butter: We don't use refined oils or vegan butters in our recipes because they are stripped of their nutrients and not considered by nutrition experts as health promoting. Plant fats in the form of a whole food, such as nuts ..read more

It’s that time of year when traditions begin and people gather to cook, eat, and play together. Thanksgiving is a personal favorite of mine because I love comfort food and time with family! If you are just beginning your plant-based journey, you might feel overwhelmed with changing or altering your holiday menu. Remember, Thanksgiving doesn’t mean giving up the traditional favorites such as stuffing, winter squash, green bean casserole, mashed potatoes/gravy, corn, cranberry relish and more. Turkey need not be the center of this traditional meal; there is so much more to enjoy! Think outside ..read more

Everyone loves a traditional all-American cheesecake. This cake is delicate, beautiful, and delicious! The base is made with cashews but the structure comes from agar which is a unique plant-based gelatin derived from seaweed. We love to create this dessert during blueberry season, but feel free to try it any season of the year with frozen blueberries or any of your favorite berries! Yields: 8-10 servings Prep Time: 35-40 minutes Cook Time: 5-8 minutes Berry Jam: 1 ½ cups berries, fresh or frozen 2 tablespoons chia seeds 1 tablespoons maple syrup 1 tablespoon lemon juice Crust: 1 cup walnuts ..read more