Sometimes you just need to eat dip for dinner, because the dip is so good you don’t want to fill your belly with anything else! And sometimes that’s ok, because the dip is filled with good for you things like cashews and cauliflower and jalapeños.
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I’m loving these buffalo chickpea rice paper wraps, especially when dipped into a creamy and herbaceous tahini ranch dip. They’re refreshing stuffed full of creamy avocado, crisp red bell pepper, spring-tender collard greens and a plethora of fresh herbs. And they’re filling and a bit spicy thanks to the pan fried buffalo chickpeas.
It’s the best time of the year! For produce I mean, though also for sweltering heat. And one of my favorites has started popping up at grocery stores and farmer’s markets: garlic scapes. These green shoots are the buds of garlic and grow out of the bulbs. They are trimmed in late June and early …
Kung Pao, that American-Chinese food classic with roots in Sichuan cuisine, gets a vegan makeover today. Wok fried tofu is doused in a flavorful, salty, tongue tingly sauce and tossed with handfuls of buttery roasted peanuts. Add in some broccoli florets because why make 2 stir fries when you can enjoy one!
Do you crave creamy, soft, crumbly cheeses to go atop your tacos and salads? Or maybe to smear over a crusty piece of toast? Are you dreaming of a vegan version of queso fresco? Well I’ve got just the recipe for you!
You guys. I think I’m in love with a sandwich. But not just any sandwich! Oh no, my love is reserved for this battered tofu torta. I also have a really hard time with not typing beer before battered tofu, but there is no beer in here! Though there could be, and that would be …
Are you Team Taco or Team Burrito? These days, I’d probably have trouble picking a side, but I was staunchly Team Burrito throughout childhood. Burritos were actually one of my favorite foods, if there was a burrito on the menu, you bet I’d be ordering it! There is just something so satisfying about burritos, whether …
If you love Mexican food (hi! me!) then you have got to make this red chile sauce. Made from dried chiles it has all that authentic flavor your Mexican food has probably been missing. I’ve been experimenting with this sauce for the past 6 months (basically as an excuse to always have some version of …
This vegan garlic white sauce is pantry friendly and easy to make. It only requires 8 ingredients and about 15 minutes and is the perfect thick and creamy texture. I like to use it as a white sauce pizza base, it’s a great change of pace from the usual red sauce. This recipe is the …
I think everyone needs at least 500 vegan mac and cheese recipes. This is possibly a conservative estimate, but you have to start somewhere! If you’ve been visiting my site for awhile, you’ve probably noticed that I make a lot of spicy food and have a particular love for chipotle, and so it’s probably unsurprising to …