Featured Recipes

Glazed Tofu with Fiery Sriracha Pearls

Pressed Maitake Buns with Gochujang-Hoisin Glaze

Clementine, Basil and Lime Sorbet

Raw Tahini Butter Chocolate Cups

Appetizers

Deep-fried Brussels Sprouts with Chipotle-Bacon Mayo

Smashed + Loaded Tiny Baked Potatoes

Sriracha Pea Crusted Mushrooms with Celery-Garlic Mayo

Chickpea Fries with Yogurt-Tahini Sauce

Aquafaba Mayo

Air-Fried Buffalo Cauliflower Steaks

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Breakfast and Brunch

Vegan Lox

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

Homegrown Organic Farms Freeze-Dried Fruit

The VeganEgg Cookbook | Recipe + Giveaway!

Mixed Berry Compote + Creamy Chia Pudding

Japanese-Style Breakfast Bowl

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Dessert

Homegrown Organic Farms Freeze-Dried Fruit

Mixed Berry Compote + Creamy Chia Pudding

Lemon-Saffron Custard Tarts

Oh She Glows Every Day | Review, Recipe + Giveaway! [closed]

Minimalist Baker’s Everyday Cooking | Review, Recipe + Giveaway! [closed]

Vegan Macarons

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Entrees

Oyster Mushroom Tacos with Chipotle + Lime Sauce

Vegan Lox

Red Lentil Fritters with Mint-Garlic Yogurt Sauce

Tofu Satay with Spicy Peanut Sauce

Vegan Reuben with Mandolined Portobello

Deep-fried Jackfruit with Garlicky-Dill Mayo

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Vegetable Sides

Deep-fried Brussels Sprouts with Chipotle-Bacon Mayo

Sriracha Pea Crusted Mushrooms with Celery-Garlic Mayo

Cauliflower Puree with Roasted Mushrooms and Caramelized Onions

Sambal + Ginger Tofu with Air-Fried Bok Choy

Roasted Parsnip, Cauliflower + Garlic Soup

Riced Cauliflower + Pressed Portos

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Reviews

Why I Cook | Interview with Amrita Bala of Crazy Vegan Kitchen

THE WICKED HEALTHY COOKBOOK | Review, Recipe + Giveaway! [closed]

Power Plates by Gena Hamshaw | Review, Recipe + Giveaway! [closed]

Why I Cook | Interview with Sandra Vungi

Why I Cook | Interview with Sophia DeSantis of Veggies Don’t Bite

Why I Cook | Interview with Hannah Kaminsky of BitterSweet

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