...them with red and green. Swap white chocolate chips for regular ones to make these cookies even more festive. Vegan Chocolate Chip Cookies Tahini takes the place of eggs in...
...vinegar, for brightness Sesame oil, for richness and toasty, nutty flavor Ginger and garlic, to freshen it up Brown sugar, to add a sweet counterpoint to the other tangy, salty...
...eggs – A breakfast burrito essential. They add yummy creamy texture and lots of protein to keep you full till lunchtime. For a vegan variation, check out this vegan breakfast...
...measurements below. Variation Make the rolls vegan. Use your favorite non-dairy milk and vegan butter. Omit the salt if your vegan butter is salted. How to Make Homemade Dinner Rolls...
...totally vegan and vegetarian, but from its rich taste and texture, you’d never know. Black Bean Soup Ingredients Here’s what you’ll need to make this black bean soup recipe: Black...
...container in the refrigerator for up to a week. To make these bars vegan, use vegan butter and dairy-free chocolate chips. To make them gluten-free, use gluten-free graham cracker crumbs....
...a bright, fresh flavor, but if you want to punch it up more, drizzle on some vegan ranch, tahini dressing, or lemon vinaigrette. Some everything bagel seasoning or grated Parmesan...
...pineapple! Add extra crunch. Garnish your bowl with toasted pepitas or fresh corn kernels to add texture. Nix the halloumi. Add crumbled feta to your bowl instead. Make it more...
...vegan Parmesan cheese. We also love them with Greek dressing, crumbled feta, and fresh mint as well as squeezes of lemon juice, olive oil, and za’atar. You could even turn...
...pickles if you prefer! Mayonnaise – It creates the dressing’s creamy base. Use vegan mayo to make this recipe vegan. Distilled white vinegar and Dijon mustard – They work with...
...If you love this pistachio ice cream recipe… Try some more of my favorite frozen treats like pudding pops, a vegan milkshake, green tea ice cream, or vegan cheesecake! Pistachio...
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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