Featured, Pantry Staples
Easy Vegan Parmesan
Ingredients: 100 gr. raw cashew ( do not soak), 2 tablespoon organic nutritional yeast, 1/2 teaspoon garlic powder, 1/2…
December 24, 2018-
-
Main DishesMushroom Miso Gravy with Mashed Potatoes
Ingredients: For the gravy sauce: 3 cup vegetable broth, 1-1,5 tablespoon organic miso paste, 1 tablespoon vegan butter, 3…
December 24, 2018 -
Pantry StaplesPotato Cheese Fondue
Ingredients: 200 gr. yukon gold potatoes, 50 gr. carrot, 30 gr. nutritional yeast ( if you like strong taste,…
December 19, 2018 -
Pantry StaplesPerfect Meltable Vegan Butter
Ingredients: 250 gr. melted refined ( it doesn’t work with extra virgin cold pressed) coconut oil, 100 ml. cashew…
December 19, 2018 -
Pantry StaplesVegetable Broth
Ingredients: 1 tablespoon olive oil, 1 onion, 3-4 medium carrot, 3-4 stalks of celery, 1 large leek, 2-3 garlic…
December 18, 2018 -
Main DishesBaked Tofu with Orange and Farro
For the tofu: 300 gr. firm tofu, 1 tbsp olive oil, 2 tbsp of soy sauce, 4 tbsp of…
December 15, 2018 -
AppetizersCelery Root Hashbrowns
Ingredients: 1 large celery root, 1 large potato, 1/2 teaspoon organic chili pepper, 5-6 fresh basil leaves, A pinch…
November 21, 2018 -
Appetizers, Pantry StaplesMeltable Vegan Cheddar
Ingredients: 80 gr raw cashews, soaked overnight, 220ml. aquafaba, 2 tbsp tapioca starch, 3 tsp kappa carrageenan, 1 tsp…
October 29, 2018 -
Pantry StaplesPickled Purple Cabbage
Ingredients: 1 medium head organic purple cabbage 2 cup filtered water 1 cup red vine vinegar, 1 teaspoon fennel…
October 27, 2018 -
AppetizersGreek Style Stuffed Vine Leaves
Ingredients: 1,5 cup rice, 1 1/2 lemon juice, 2 teaspoon salt, 1/2 bunch fresh dill, 7 tablespoons olive oil,…
October 19, 2018