...a vegan alternative to the ricotta, check out the recipe card below. I’ve included my go-to recipe for a creamy plant-based “ricotta,” made from blended tofu and nutritional yeast. I...
...you’re serving folks with dietary restrictions, you can easily make it vegan or dairy-free. Just replace the regular butter with vegan stick-style butter. No one will guess that it’s plant-based!...
...but you can easily adapt it! To make the scones dairy-free, sub full-fat coconut milk for the cream and vegan stick-style butter for the butter. To make them vegan, replace...
...the complete recipe with measurements below, but for now, here’s a quick overview of how you’ll make it: First, bake the chocolate cake. Bake a half recipe of this vegan...
...it one bit. Artichoke hearts, capers, and olives give it rich, briny flavor, while hard boiled eggs and white beans make it hearty and satisfying. Cauliflower Steaks with Lemon Salsa...
...Cherry tomatoes – I love how their juicy texture contrasts with the chewy pasta. White beans – They add creamy texture and plant-based protein. I recommend using small white beans,...
...to make these muffins vegan. Find instructions in the recipe notes below! Cinnamon, nutmeg, ginger, and vanilla – The spices and vanilla add warm depth of flavor. Almond milk –...
...yogurt, oats, and protein powder and naturally sweetened with banana and maple syrup. Vegan Pancakes These vegan pancakes are made with a short list of pantry ingredients like whole wheat...
...was testing this recipe, I made a ton of lemon shortbread cookies. I tried vegan and gluten-free shortbread cookies recipes with different oils and flours, all sorts of things. During...
...It’s traditionally made from fermented soybeans, though you may see store-bought tempeh made from other beans or grains. During the fermentation process, the beans adhere together to form a block...
...juice and zest – They add a delicious brightness to this cauliflower pasta recipe. Capers – For briny flavor. Pecorino cheese – To make this recipe vegan, use my Vegan...
I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer.
I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
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