Ingredients 1.5 oz noodles (40 g) 3 tbsp miso 4 cups water (1 l) 1 tbsp dried wakame seaweed 3.5 oz soft tofu (100 g) ½ cup onion (60 g) Instructions Cook noodles according to package directions. Drain and set aside. Heat the water in a pot and when it starts to boil, add the dried wakame seaweed and cook over medium heat for … Read more
Ingredients Filling 1 cup chopped onion 1 tablespoon olive oil 1 clove garlic, minced 6 cups spinach 1 batch Tofu Ricotta Roll Ups 3 -4 zucchinis 1 1/2 cups marinara sauce Instructions Filling: Cook onions on medium heat until translucent. Add garlic. Cook about 30 seconds. Add spinach. Cook until wilted. Mix with tofu ricotta in a food processor. Preheat oven to 350°. Roll-Ups: Slice zucchini 1/16″ thick on … Read more
Ingredients 1 batch Sea Salt Caramel Ice Cream 3/4 cup salted date caramel (3/4 cup equals ~16-20 dates, pitted) 2/3 cup roasted salted peanuts 12 ounces semisweet dairy-free chocolate (chopped) 1 Tbsp coconut oil (optional) Instructions Slice firm ice cream into 10 (amount as original recipe is written // adjust if altering batch size) 1/2-inch … Read more
Ingredients 1 tablespoon ground flaxseed 3 tablespoons water, plus more if necessary 2 tablespoons coconut oil, softened but not melted 1/2 cup brown sugar (or coconut sugar) 1/4 cup almond butter 1 teaspoon vanilla extract 2 cups almond flour 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup vegan semisweet chocolate chips Flaky sea … Read more
Ingredients Chocolate Cake 1 cup unsweetened almond milk 1 tablespoon apple cider vinegar 2 cups all-purpose flour 1 3/4 cups granulated sugar 3/4 cup cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup canola oil or melted coconut oil 2/3 cup unsweetened applesauce 1 tablespoon pure vanilla extract 1 cup boiling water Chocolate Buttercream Frosting 1 cup cocoa powder 1 1/2 cups earth balance vegan butter, softened baking sticks preferred 4-5 cups powdered … Read more