Vegan Recipes for Those Who Love to Cook and Eat
Here’s something super fresh with hits of sweet and spicy: mango salsa. It’s perfect for these July days when the heat is high and energy for cooking is low. Scoop up this salsa with tortilla chips, fry up a batch of rice paper crisps, spoon over salads or tacos or eat it straight out of the bowl.
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This gluten-free pizza crust is no knead, super simple to make, uses only four ingredients and tastes amazing. It’s thin and crispy, but sturdy enough to hold your favorite toppings.
Rich+buttery ramen noodles, with garlic, ginger, shallots and scallions! Brown sugar adds a hint of sweetness and soy sauce adds some umami. It’s ramen noodles with sauce, not broth. This is a quick and easy dish that can be eaten as is, or you can add vegan chicken, tofu chunks or mushrooms and vegetables. Inspired…
I’ve made vegan crab cakes before using hearts of palm, farro and tempeh. This version is deep fried and sits perfectly on slider buns for a casual brunch or as an appetizer for get-togethers.
It’s very cold here in Boston right now. We’re surrounded by mounds of snow, with more coming next week. If that gives you a frowny face, may I suggest making this plate of carby goodness to help warm you up?
Instagram/TikTok is flooded with this genius wrap hack. I’m not sure who started it. It’s so simple: if your tortilla was a clock, start at the center and slice down to 6 o’clock. Put stuff in the four quadrants. Flip the bottom left-hand flap up, then fold two more times clockwise. Whatever you put into…
This is inspired and adapted from Omnivore’s Cookbook Mapo Tofu recipe. It’s so easy, so delicious and loaded with spice and umami funk.
