Our Red Velvet Pancakes are the answer to anyone who says you cannot have cake for breakfast.
Recipes
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!
Filled with vegetables and pasta, our Spinach Orzo Soup can be a meal unto itself or part of an Italian feast.
Think of our Stuffed Sweet Potato Skins as a cross between twice baked potatoes and potato skins. They make a great appetizer before a meal or serve with a salad as an entree.
Our Shepherd’s Pie Stuffed Potatoes are a cross between Shepherd’s Pie and Potato Skins. They are a great twist on two classic recipes.
Sweet Potato Black Bean Quesadillas are a great lunch or afternoon snack. They are easy to make and who doesn’t like food you can eat with your hands?
Next time you are craving a snack, try our BBQ Chick’n Pinwheels. Using refrigerated pizza dough and store bought barbecue sauce, these come together in a few minutes.
Already made brown rice stir fried with some marinated tofu, assorted veggies and seasonings come together to make a quick, easy and delicious Fried Rice.
