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2408, 2017

Entree Worthy Vegan Caesar Salad

By |August 24th, 2017|Categories: blog|0 Comments

Caesar salad is one of the most popular salads in North America. Traditionally the salad dressing has dairy, eggs, and anchovies in it, but don't worry this version of the classic is so good you won't even notice it's plant-based! While kale and tomatoes are not traditionally in a Caesar salad, we think they definitely add another flavor layer and work very nicely with the tempeh bacon bits. You will need a blender for this recipe. Cashews are a fairly soft nut and will get even more softened when you soak them in hot water, so you can get away with using a regular blender. If you have a magic bullet or a ninja these will do the job fast and easy. Makes 2 large entree salads or 4 small salads

2408, 2017

Hearty Freekeh Bowl

By |August 24th, 2017|Categories: blog|0 Comments

Hearty Freekeh Bowl We layer Freekeh with kale, roasted beets and hemp seeds for a Mediterranean inspired bowl. The best part about this recipe is the roasted garlic dressing. We dry roast the garlic in a pan, so you get that roasted garlic flavor, but in a fraction of a time. Happy cooking! Makes 2 servings Ingredients 2 beets 4 cloves of garlic 3/4 cup of freekeh 1/2 bunch of kale 1 tablespoon of red wine vinegar 1 tablespoon of sweet mustard 1 tablespoon of nutritional yeast 5 tablespoons of olive oil 2 cups of water 2 tablespoons of hemp seeds 1/2 teaspoon of dry thyme Instructions Step 1 Preheat the oven to 425 F. Peel the beets, then cut them into quarters. Rinse freekeh with cold water. Preheat a

2408, 2017

The Ultimate Mushroom and Lentil Burger

By |August 24th, 2017|Categories: blog|0 Comments

The Ultimate Mushroom and Lentil Burger These patties are packed with flavor, smoky and savory, then layered with vegan brie cheese and balsamic caramelized onions. Served with roasted green beans. The best part about this recipe are the mushrooms, roasting them with the selected spices really gives these burgers a rich and hearty kick. Happy cooking! Makes 4 patties Ingredients 1/2 can of lentils 1 tsp chia seeds 8 oz mushrooms 2 tbsp soy sauce 1/2 tsp dry thyme 1 tbsp vegan Worcestershire sauce few drops of liquid smoke 1/4 cup of pearl barley 2 onions 2 cloves of garlic 5 tbsp panko bread crumbs 2 lbs green beans vegan brie cheese 2 tbsp balsamic vinegar 7 tbsp olive oil 1 tsp maple syrup 4 hamburger buns mixed sprouts  

2408, 2017

Fully Loaded Plant-based Paella

By |August 24th, 2017|Categories: blog|0 Comments

Paella makes the perfect family dinner and despite the many ingredients, it's actually pretty easy to make. Eggplant strips are a delicious addition to this recipe, crispy and spicy - you will love them. Happy cooking! Makes 4 servings Ingredients 1 can artichokes 1 small eggplant 1 zucchini 1/2 pint cherry tomatoes 1 vegan sausage 1 onion 2 garlic cloves 1 tablespoon soy sauce 1/2 teaspoon dark miso paste 1 tablespoon cornstarch 1/2 cup almond milk 1/2 cup panko bread crumbs 1 red pepper 1.5 cups arborio rice 3.5 cups hot water 1 lemon parsley for garnish 1/2 teaspoon saffron 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon old bay seasoning 1/2 teaspoon garlic powder 1 mushroom bouillon cube 1 tablespoon tomato paste     Instructions Step 1 First,