...sliced summer squash for good measure. It’s a lovely summer lunch! Vegan Pasta Salad This salad doesn’t *technically* fall under the category of zucchini recipes. Oops! Instead of zucchini, it...
...vegan, dairy-free variation, I use a blender instead of a food processor to get the dressing really smooth. Find the instructions for how to make it in the recipe notes...
...hearty veggie burgers, tasty sandwiches, noodles, sushi, and more. Whether you’re a longtime vegan or experimenting with plant-based recipes for the first time, you’re sure to find something you love!...
...To make this recipe vegan, use my vegan Parmesan instead of regular cheese, and replace the egg with 1/4 cup plant milk mixed with 1 tablespoon ground flaxseed. Extra-virgin olive...
...give the eggplant’s coating its delicious crispy texture. Almond flour and Parmesan cheese – They make the coating rich and nutty. Don’t do dairy? My vegan Parmesan will work here...
...Goddess Dip You can make this veggie dip with any medley of soft, leafy herbs you love. Parsley? Basil? Cilantro? Chives? Toss them in! Vegan Ranch Dip This vegan ranch...
...a simple weeknight dinner. We love it with fresh green beans or roasted broccoli! Make a vegan BBQ tofu sandwich. Layer a slab of BBQ tofu, vegan coleslaw, and dill...
...try one of these yummy pumpkin recipes next: Pumpkin Bread Fluffy Pumpkin Pancakes Pumpkin Muffins Vegan Pumpkin French Toast Pumpkin Bars Pumpkin Chocolate Chip Cookies Best Pumpkin Pie Pumpkin Soup...
...these muffins or this bread. Make pancakes next Saturday. Bake a snack cake for your kids this week. Use it in place of eggs in this vegan fall French toast!...
...cake as an afternoon treat with tea or coffee. It would also be a welcome addition to a brunch spread with a frittata, French toast, pancakes, breakfast casserole, or baked...
...You can also get one of these silicone handle covers. Frittata Serving Suggestions If you’re serving your frittata as part of a bigger brunch, mimosas, French toast, pancakes, banana bread,...
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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