Vegetable Paella from My Father’s Daughter
“When I have vegetarian or vegan friends coming for a festive meal and I imagine they are tired of…
Low-Fermentation Cashew Sour Cream
“Here’s a rich, tangy, and tasty replacement for the typical dairy-based sour cream. Start with raw cashews, and after…
Maple-Cinnamon Squash Agrodolce
“One of my earliest food memories is of my mom’s baked acorn squash, with pools of brown-sugary butter floating…
Lemon Viennese Whirls
“These biscuits are so soft and buttery, they literally melt in your mouth. They look like they require lots…
Gluten-Free Pumpkin Spiced Cupcakes
“These cupcakes are a must throughout the autumn months. They will sit proudly as a centre piece at any…
Bakewell Tart
“Bakewell tarts are such a well-loved teatime treat that there was no doubt I needed the perfect recipe for…
Macaroni and Cheese
“I have served this many times to non-vegans and they always go for seconds. I use cashew or…
Glazed Ginger-Barbecue Tofu
“If you do tofu, this is your new favorite. Serve over a bowl of rice, or sautéed spinach, or…
Vegan Caesar Dressing
Egg yolk, Parmesan, and anchovies give a traditional Caesar dressing its signature creaminess, saltiness, and umami flavor. You can…
Mushroom Miso Barley Stew
Miso with mushrooms is great. Barley with mushrooms is great. So we combined them in this super warming dish.…
Chickpea Cacciatore
We took all the savory goodness of traditional chicken cacciatore but used chickpeas instead. This one is great for…
Vegan Queso
Faking cheese—both its flavor and texture—can be tough. This recipe does a really good job of capturing cheese’s essence…
