Vegan Potato Soy Chorizo Tacos Recipe

Ingredients 2 pounds Yukon Gold potatoes, peeled salt and ground black pepper to taste 2 tablespoons vegetable oil, divided 12 ounces soy chorizo, crumbled 12 (6 inch) corn tortillas Instructions Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, … Read more

Loaded Totchos Recipe

Ingredients 1 pkg. (32 oz.) ORE-IDA TATER TOTS 1 container (8 oz.) BREAKSTONE’S or KNUDSEN Sour Cream 1/4 cup KRAFT Classic Ranch Dressing 3 Tbsp. chopped fresh chives, divided 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese 4 slices OSCAR MAYER Bacon, cooked, crumbled Instructions 1-Heat oven to 425ºF. 2-Bake TATER TOTS as directed on package. 3-Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended. … Read more

Mini Blueberry Galettes Recipe

Ingredients 2 cups unbleached all-purpose flour 1/2 tsp sea salt 12 Tbsp cold vegan butter (our current preferred is Miyoko’s, but Earth Balance also works // 1 ½ sticks yields 12 Tbsp or 168 g) 4-6 Tbsp ice cold water 3 cups fresh or frozen blueberries 1 Tbsp organic cane sugar (plus more for topping) 1 tsp cornstarch FOR SERVING optional Coconut whipped cream Vegan vanilla ice cream Instructions Preheat oven to … Read more

Phulourie Recipe

Ingredients 2 cups split pea flour 1 cup self-rising flour 1/4 teaspoon baking powder 1/2 teaspoon turmeric 1/2 teaspoon cumin 1 teaspoon salt 3/4 cup water, or as needed 1/2 small onion, minced 2 1/2 cloves garlic, minced 1 green onion, chopped (green part only) 2 cups vegetable oil for frying Instructions Sift the split … Read more