Tofu ricotta cheese is one of the laziest vegan throw-togethers ever, and you probably have all of the ingredients on hand. (Quick! Make it before that block of tofu in the fridge turns!) For something so easy, it adds awesomeness to many dishes, including stuffed shells, lasagna, and especially pizza.
What better use for your new crème fraîche skills than topping some indulgent squash and cheese quesadillas with a spicy, tangy, creamy sauce?
Bacstaí make the morning after St. Patrick’s Day a little easier.
Irish stew is straightforward and hearty. It’s a pleasure to prep with haphazard hacks at root vegetables and even easier to eat now or for leftovers.
Try these burritos on for size! Instead of spending $8 at the store or $6 at the supermarket, make these for under two bucks each instead. They’re the perfect place for those random vegetable bits and last shreds of Daiya in your fridge, and you’ll find yourself craving one even when you’re not hungry… That reminds me—burritos!
Guacamole: my favourite way to eat more fat. (Yes, even more favourite than cashews, if you can believe it.)
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.