Our lasagna rolls are a great twist on an Italian classic. Make individual servings all in one pan.
Recipes
Tofu and peppers combine in a rich sauce in our vegan take on the classic Italian cacciatore.
Our strawberry balsamic ice cream combines the sweetness of strawberries with the savoriness of balsamic for a true flavor festival.
No campfire needed for our s’more cookie bars. Top a layer of cookie dough with chocolate and marshmallows and then add more dough on top for a pan full of goodness.
We combine the flavors of waffles, bacon and maple syrup in our Maple Bacon Ice Cream. Think of it as bunch in a bowl. Now you can have ice cream for breakfast.
Our savory cashew gravy is somewhere between a gravy and a cream sauce. It is rich and thick and goes great over biscuits.
Hot chocolate is my favorite hot winter beverage, espcecially when topped with vegan marshmallows or vegan whipped cream. In fact, it is the only hot beverage I like. Summer is too hot for hot chocolate, but there is no reason you cannot enjoy the same chocolatey marshallowy goodness in the heat. You just need a cold form of it. To solve this problem, I came up with a recipe for hot chocolate ice cream. To make cutting up the marshmallows easier, I suggest freezing them for a few minutes or using kitchen shears to cut them. You want them in 1/4 inch cubes. If they are too big, they won’t distribute as well throughout the ice cream and they can freeze too hard to enjoy. Put away your mug and grab a bowl, it’s ice cream time! Prep Time: 10 minutes Inactive Time: 4 hours to soak cashews, and 2 hours
Whipped toppings make everything better. Back in my pre-vegan days, I often found comfort in the can of readi-whip – straight from can to mouth. After going vegan, I tried the ready made whipped toppings available. The soy ones had too strong a soy taste for me. The ones you had to whip yourself, just didn’t do it for me. If I was going to have to whip it myself, I figured I would just make it fresh. Coconut milk makes the ideal base for a whipped topping because it is very rich and thick. This is a treat, so don’t worry about the calories and just get the full fat version. The lite ones do not whip up the way you want them too. The trick to making this is to put the can in the refrigerator UPSIDE DOWN overnight to let the coconut cream separate from the liquid
I love ice cream. Doesn’t everyone? But I love it even more when it is covered with a hard chocolate shell. You know the stuff that starts as a liquid and then magically becomes a hard shell. When I was little I would scoop some ice cream into a bowl, drizzle it with the aforementioned chocolate, add another layer of ice cream and then a final layer of chocolate to completely cover it. Once the chocolate hardened, I would break open a small space for my spoon and carefully excavate the ice cream below. Once all the ice cream was gone I had a chocolate shell left to eat on its own. I still don’t understand why I have not been awarded a Nobel Prize for this. My father, not to be outdone, would take the bottle, once it was empty and add a little hot water to it. He
As a kid, I did not like chocolate syrup. I don’t know what turned me off about it, but I just didn’t go for it. I loved chocolate, just not chocolate syrup. However, today, I understand and appreciate what a wonderful thing chocolate syrup can be. Rather than buy it in the store, the little time it takes to make it yourself is worth the effort. Once you start making it, you will never go back to store bought again. Try storing it in a squeeze bottle so you are ready for any chocolate syrup emergencies. They can happen. It also goes great over our vanilla ice cream. Prep Time: 2 minutes Cooking Time: 8 minutes Yield: about 1 1/2 cups Ingredients: 3/4 cup cocoa powder 1 cup sugar Pinch of salt 1 cup boiling water, divided 1 1/2 tsp vanilla extract Directions: 1. In a small saucepan, whisk together the
