Ingredients 1 1/2 cups crushed vegan graham crackers 1/4 cup packed brown sugar 3 tablespoons coconut oil, melted 2 tablespoons non-dairy milk (such as rice, soy, or almond) Cheesecake: 1 (12 ounce) package extra-firm silken tofu, drained 1/2 cup raw cashews, soaked in water 1 to 2 hours, drained 1/2 cup mashed ripe banana 1/4 … Read more
Ingredients 2 quarts water, (8 cups, 2L) for soaking ¼ cup lemon juice, (60ml) 2 large artichokes, (about 1 pound each, 454g, 4 to 5 inches in size) 1 cup water, (240ml) for pressure cooking 2 lemon slices 2 garlic cloves, sliced 1 sprig of rosemary Instructions Fill a large bowl with 2 quarts of water and lemon juice. Prepare artichokes by using a chef’s knife to cut off about … Read more
Ingredients 3 portobello mushrooms 1/4 cup canola oil 3 tablespoons chopped onion 4 cloves garlic, minced 4 tablespoons balsamic vinegar Instructions Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the … Read more
Ingredients 4 tablespoons olive oil 2 cloves garlic, minced 2 medium zucchini, cut into noodles with a spiralizer 12 zucchini blossoms, pistils removed, cut into strips 1/2 cup canned chickpeas, drained and rinsed salt 6 fresh basil leaves, cut into strips, or to taste Instructions Heat olive oil in a large skillet over low heat … Read more
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