Vegan grilled mushroom sushi that’s dairy free, soy free, and delicious for snacks and lunches, alike! King trumpet mushroom recipe Slice the mushrooms into 8 even strips ~1/4 inch thick. Mix the marinated mushroom ingredients (except the mushrooms) in a bowl. Heat your grill or grill pan over medium heat. Lightly oil. Cook until you get…
Vegan
Simple Nut Mylk – Unsweetened & Chocolate
Looking for a simple nut mylk recipe? Look no further! This recipe is all you need for unsweetened, sweetened, and chocolate nut milk with almost ANY nut you already have in your pantry. How to make nut milk Soak the raw nuts in 3 cups of filtered water overnight. The next day, drain and rinse…
Tofu Summer Salad Rolls with Strawberry Dressing
These tofu summer salad rolls with strawberry dressing will add a new level of fun to your summer salads. Plus, they’re a great way to get everyone involved in making dinner! Summer Roll Dipping Sauce Add your cashews to a food processor or blender. Run until fine. Add the rest of your salad ingredients. Blend…
Herb Salad with Pomegranate Miso Dressing
I’m excited to share with you why this Spring herb salad with pomegranate miso dressing holds a special place in my heart, and I’m pretty sure it is going to become your new favorite salad dressing! Edible flowers optional. What are edible flowers? Many flowers are edible, but please consult with a medical or plant…
Tofu Musubi – Marinated Tofu Sushi
A vegan twist on the classic spam musubi, this tofu musubi will win over your heart! Make these over the weekend (without the seaweed since it will get soggy) and pack two a day for lunch or grab one as an afternoon snack. Step by step musubi: First, cook your rice. It needs to come…
Garlic Scallion Rice Noodles with Carrots
Garlic scallion rice noodles with carrots is exactly what I want when I’m craving take-out…and ready even faster than they can deliver! Using pad Thai noodles, this pad Thai stir fry is my current favorite spin on Asian flavors. This simple noodle stir fry was born when I was cleaning out the pantry before our…
Plant Based Caviar aka Pickled Mustard Seeds
Plant Based Caviar, anyone?! In Japan these pickled mustard seeds went really well with yakitori, and I’ve been craving them. So after some exhausting recipe testing filled with failures on top of failures, I’m excited to share with you the recipe I landed on. Make these. Keep them in your fridge. And be happy forever….
Simple Traditional 2-Ingredient Matcha
Ready for an afternoon pick me up? In between holiday parties today I’m making myself a cup of traditional 2-ingredient matcha. It’s my favorite caffeinated green tea, and here’s how I do it… Which kind of matcha should I use for simple traditional matcha? For this traditional matcha, you can spluge on the ceremonial grade…
Purple Sweet Potato & Cabbage Dumplings
With few ingredients left in the pantry, these purple sweet potato & cabbage dumplings are more than a treat. Works with any sweet potato and any cabbage…but is always perfectly delicious. I’m talking sweet, savory, salty, and optionally spicy perfection. Are you in? I always keep wonton wrappers in my freezer and it always pay…
Cranberry Thyme Shrub – Drinking Vinegar
Calling all cocktail, kombucha, preservers, and soda fans! This cranberry thyme shrub is just what you need to spruce up your cocktails, mocktails, and dressings this holiday season! Cocktail shrubs or drinking vinegars don’t always use alcohol, and you can use this cranberry thyme shrub either way! It is basically a vinegared syrup that you…