This Asian Slaw is a great twist on traditional Cole Slaw. Serve it as a side dish with at a barbeque or add in some tofu for a light summertime meal.
253 posts by Michael Suchman
Our Caramel Oat Bars give our S’more Cookie Bars a run for the money. Creamy caramel and rich chocolate between two layers of crisp oatmeal cookie make these bars hard to resist. You can use any caramel sauce you like, or you can make your own with our simple recipe. These bars taste so decadent, but no one needs to know how easy they are to make. These do need time to cool in the refrigerator before cutting, so be sure you allow time for that. Prep Time: 10 minutes Cooking Time: 25 minutes + cooling time Yield: 20- 24 bars 2 cups Quick Cooking Oats 1 ¾ cups All Purpose Flour 1 ½ cups brown sugar 1 teaspoon baking soda ¼ tsp Salt 1 cup vegan butter, melted 2 ½ cups vegan semi sweet chocolate chips, divided 2 ½ cups vegan caramel sauce, slightly warmed so it is easy to spread
Vegan caramel sauce while not easy to find in stores, is surprisingly easy to make. This sauce is great as a topping for ice cream, a dip for fruit or even spread on cookies. Add a label and tie a ribbon around the jars to make delicious, homemade gifts.
Rich, chocolatey cake cookies and creamy vanilla filling come together to make our Whoopie Pies and sure to please trea.
Our Red Velvet Pancakes are the answer to anyone who says you cannot have cake for breakfast.
Sweet sundried tomatoes, creamy marinated tofu and crunchy pine nuts combine for a wonderful mix of tastes and textures in this kale salad.
This Black Bean and Corn Salad is easy to make and great when you need a quick meal.
Our Welsh Rarebit is a vegan version of the Irish Pub staple that Michael loved in his pre-vegan days. Grilled bread topped with cheese sauce, yes please!
If you are looking for something “different” for breakfast, our Sweet Potato Black Bean Hash might be just what you want.
In her book Vegan Bowls, Zsu Dever shows just how easy and delicious meals in bowls can be.
