The great thing about a chickpea omelette, much like a tofu scramble, is that we can fill it with what ever we have in our fridge. For this version, I used left over tofurky ham, scallions, spinach and violife cheese.
cheese
Brushed with melted vegan butter right after baking, our Cheesy Biscuits are guaranteed to make any meal better.
While there are many recipes around for this classic comfort food favorite, trying to find a vegan version of Mac and Cheese that tastes like it came from the familiar blue box can be hard. Finding the perfect vegan Mac and Cheese is akin to a quest for the Holy Grail for many vegans.
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.
When I found myself approaching getting hangry, I did a quick check of our refrigerator contents and threw together a quick and easy Barbecue Chick’n Quesadilla.
Our Mini Artichoke Tarts are a new twist on the same old warm artichoke dip. Served in wonton cups these make great hors d’oeuvres to serve with cocktails.
In the past few years, the advances in vegan cheese have been remarkable, and Miyoko Schinner of Miyoko’s Kitchen is leading the charge.
No yeast and no rising are required for our Cheesy Beer Bread. The beer does all the work for you. Just a few minutes to prep, less than an hour to bake and you have your own fresly made bread.
