One of the dishes I love to make is macaroni salad. I have given it a tasty spicy twist by using Follow Your Heart’s vegan chipotle mayonnaise.
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Today I am going to make vegan cupcakes two ways. The first is a yummy chocolaty and fudgy cupcake, the other one uses the same recipe but with a couple of extra ingredients will turn them into a spicy Mexican cupcake. Doesn’t that sound yummy?
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Today I am going to make a true classic, Potato leek soup or Vichyssoise. I am going to give it a bit of a twist today by adding some ginger. This soup is traditionally served cold, but it can be served warm as well, so it is perfect no matter what hemisphere you are in. I am going to be making a large batch of soup today, you can half this recipe if it is too much for you.
Today I will be making a popular Peruvian dish that I have veganised. Arroz Tapado. It is a dish traditionally made with meat, eggs, and vegetables sandwiched in between rice. Watch as I use some alternative ingredients to make it vegan and still make it tasty.
Today I will make another holiday tradition, pumpkin pie. This veganised recipe will be a hit at your thanksgiving table and no one will tell that this is vegan.
MMMM!!! My favorite!! Today I will be making a dish that is inspired from my trip to Spain. It is breaded eggplant that is in a tomato wine caper olive sauce.
Today I am going to show you a good technique of cooking brussels sprouts. You can modify the ingredients as you please, adding or subtracting if you want. The trick is roasting them and getting them brown and crispy.
Continue reading Tip and technique – cooking brussels sprouts
Today I am going to show you how to make a quick and easy breakfast item/replacement. Tofu scramble. This is so good, and you can modify it how you like yours cooked.
Today I will be making a twist on a classic fragrant British Indian dish. Chicken tikka masala. My version will use vegan chicken with lentils, spinach, and rice.
