This recipe is a quick, easy, and healthy take on one of my favorite restaurant pasta dishes. The cauliflower alfredo is super easy, and it comes out so creamy and decadent, you don’t even slightly realize you’re just eating pureed cauliflower. The sun-dried tomatoes add an extra layer of umami, and the pesto pine nut parm adds the cheesiness you crave, with a hint basil. This is definitely a keeper.
When I’m tired and hungry and just want something comforting and healthy, I make this golden curry with tofu and vegetables. This is oil-free, and uses frozen vegetables to help make this already easy dish even easier.
For my first trick, I’m going to show you how I make vegan spicy teriyaki tofu bahn mi. I’ll take you step by step through pickling carrots and daikon to making your own mushroom and walnut paté.
As a kid, I would beg my my mom to make biscuits and gravy every Saturday morning. Now, I’m all grown up. And I’m vegan. So, I decided it was time to take a stab at making my own cruelty free Biscuits and G.
Before going vegan, I was obsessed with this amped-up macaroni and cheese dish from a local restaurant. They call their dish “Sweet Home Alabama”, and it’s basically macaroni and cheese served with chunks of fried chicken and BBQ sauce on top. Keeping with their Lynyrd Skynyrd theme, but adding my own cruelty-free twist, I decided to call this piece of vegan heaven the “Free Bird”. Just think of all the chickens you’ll save by making this veganized version with carrot/potato cheese sauce and oven-fried tofu.
Quinoa burgers are by for the easiest, best, and tastiest of all vegan burgers. Here is my go-to recipe for quinoa burgers with two saucy variations: In-N-Out style and Spicy Korean Kalbi style.
