Smoky, spicy chipotle chile powder makes this cashew cream sauce perfect for topping vegan enchiladas, tacos, and nachos. Really, you can use it anywhere you’d want a melty cheese sauce.
Recipe
Vegan Watermelon Granita with Chocolate Seeds
On a hot and humid New York City summer day, nothing beats a couple of slices of ice-cold watermelon to cool me off (as much as possible, anyway). Nothing, that is, until I made this rosy pink, icy cold, lime-scented watermelon granita for my frozen dessert class at the Natural Gourmet Institute for Health and […]
Chilled Almond Soup with Garlic from The Almond Milk Cookbook by Alan Roettinger
Almond milk is a delicious, versatile alternative to dairy- and soy-based milks. Whether you’re vegan, lactose-intolerant, or allergic to soy, you can still enjoy the rich, creamy goodness of milk. Almond milk has a light flavor with just a hint of almonds and boasts a higher concentration of vitamins and minerals than either dairy or soy […]
Tempting Tempeh
When most people think of soy foods, they think of tofu, edamame or even meat analogs, but there’s another tasty food made with soy that’s not quite as popular yet – Tempeh. Pronounced “TEM pay”, this soybean patty is a traditional Indonesian food. Temeph comes from Indonesia, and it probably originated on the island of […]
Recipe: Buffalo Cauliflower Bites
I know, I know. Just about every vegan blogger has a recipe for Cauliflower Buffalo Bites at this point, so this is nothing new. I have been faced with the task of creating five different canapés for a Rouxbe project, and I wanted to try my hand at these spicy snacks, since I’ve never actually […]