This vegan lasagna makes use of a bunch of fresh summer ingredients. It takes a bit of prep, but all of the steps are easy and the end result is oh-so satisfying. Vegetarians beware—this lasagna will make you rethink the notion that you “can’t live without cheese.”
This tangy cream is used in everything from swirling into soups to topping freshly sliced fruit. Use it as a base to create flavoured creams for dipping or spreading, or simply dollop on top as a garnish.
Hearty and stupidly easy to make, this chicken and dumpling soup is best after long, cold days when there are lots of hungry mouths to feed.
These spicy wings bear an uncanny resemblance to highly processed industrial meat product—but they’re exceptionally homemade!
Wondering how to make vegan beef jerky? Fear not! This fool-proof recipe relies on shiitake mushrooms for a chewy bite and toothsome texture. NH-hunter-approved, apparently.
These are, in my humble opinion, the perfect vege burgers. The have a bite to them, a toothsome texture, and an ability to hold up on the grill. Make some extra and freeze for sharing at impromptu cookouts with friends and family.
Few things say joy like chocolate chip cookies. If there’s a vegan in your life, or someone who happens not to be able to tolerate gluten, then I promise that you’ll make that person’s day by baking them chocolate chip cookies that they can eat. Make a baker’s dozen and keep one for the baker!
This take on vegan mac+cheese uses Daiya cheddar style shreds instead of a roux-based cheese sauce. The Daiya is creamier and a little more melty/stretchy, and the flavour is much more mild than my other mac+cheese.
These are the best vegan chocolate chip cookies ever. That is all.
Why is fried food so delicious? It’s horrible for you, and these are essentially deep-fried, wrapped cream cheese…BUT THEY’RE SO GOOD. I tried to create a more ‘authentic’ sweet and sour sauce, even though it’s only more authentic than American recreations. Real sweet and sour sauce, I’m sorry.