...check out this creamy vegan cauliflower soup recipe.) This process might look subtle, but roasting the cauliflower, leeks & garlic brings out some pretty big flavors… and in a surprisingly...
...the pan. For more brunch ideas, try these vegan banana pancakes, this shakshuka, or this frittata! (The photo above is of a 5-inch mini skillet, but the recipe makes enough...
...Sage Crostini / Avocado Pomegranate Crostini / Quinoa Stuffed Peppers / Parmesan & Fig Grilled Cheese / Vegan Soft Pretzels / Butternut Squash Croquettes / Vegan Stuffed Shells / Cookies!...
...cauliflower florets! Vegan and gluten-free. Ingredients Cauliflower Puree: 1 large cauliflower, broken into florets 3 garlic cloves 1/4 cup vegan butter (or regular butter) 1/2 cup chickpeas, cooked & drained...
...feta and dice the avocado. Finally, top the grilled watermelon with the corn mixture, feta, avocado, and herbs. Enjoy! Variations Make it vegan. Skip the feta. Instead of using raw...
...to a cookie plate. Vegan and gluten-free. Ingredients Baking chocolate (I used [url href=”http://shop.divinechocolateusa.com/70-Bittersweet-Baking-Bar/p/DIV-004005&c=DivineChocolate@Cooking” target=”_blank”]this 5.3 oz 70% cacao baking bar[/url]) 2 teaspoons coconut oil 2 teaspoons maple syrup 3...
...the top. At a minimum, toss it with a squeeze of lemon juice for bright, fresh flavor. I also like to add a sprinkle of cheese or vegan Parmesan cheese...
...cheese frosting after baking. Make them special diet-friendly. See the notes in the recipe card below to make this pumpkin muffin recipe vegan or gluten-free. How to Store Pumpkin Muffins...
...easier to work with. Whether you take your pretzels with melted butter, honey mustard, vegan cheese sauce, or plain, we think you’ll love these. Keep reading for our best tips...
...– It makes this soup rich and creamy without any heavy cream or dairy. Yep, this recipe is totally vegan and dairy-free! Vegetable broth – Use store-bought, or make homemade...
...more basil. Enjoy! Make this recipe vegan Skip the cheese! Instead, serve the pasta with big sprinkles of my vegan Parmesan. It’s a blend of cashews, lemon zest, and nutritional...
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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