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INGREDIENTS: METHOD:

INGREDIENTS: FOR THE EGGPLANT: FOR THE VEGAN MOZZERELLA CHEESE: METHOD:

INGREDIENTS: FOR THE SOUP: • 1 tbsp olive oil • 1 leek, cleaned & chopped • 3 large carrots, peeled & chopped • 4 celery stalks, chopped • 1 large onion, chopped • 7-9 cloves of garlic, minced • 8 cups of vegetable broth • 1/4 cup chopped fresh dill • 2 tbsp nutritional yeastContinue reading “Vegan Matzoh Ball Soup Ⓥ”

INGREDIENTS: 2 pounds carrots, washed, scrubbed, diagonally cut into 3-inch pieces or so 4 tbsp vegan butter 2 tbsp white miso paste 5-6 cloves garlic, minced 2 tbsp parsley 1 tsp Italian Seasoning 1/4 tsp salt 1/4 tsp fresh ground pepper 1/3 cup grated vegan parmesan cheese  METHOD: Preheat oven to 425°F & spray a rimmed baking sheet lightly with cooking spray or line it with parchment paper & setContinue reading “Vegan Garlic Parmesan Carrots Ⓥ”

INGREDIENTS: KALE SALAD: TAHINI CAESAR DRESSING: METHOD:

INGREDIENTS: METHOD:

INGREDIENTS: WRAPS & KALE CAESAR: Vegan Caesar Dressing Soy Curls Chick’n Optional: 1/2 cup of vegan croutons or 1/4 cup of crispy onions for a little bit of crunch. METHOD:

INGREDIENTS: 2-8 oz blocks of tempeh (I use 5 grain tempeh) 1 red onion, sliced 1 yellow bell pepper, sliced 1 sweet potato, chopped (I poked holes & cooked it in the microwave for a few minutes first) 8 oz white mushrooms, sliced 1 head broccoli florets, (I used frozen) 5 cloves of garlic, mincedContinue reading “Sesame Peanut Tempeh Sheet Pan Ⓥ”

INGREDIENTS: 3-4 large lions mane mushrooms (about 7 oz each) 5-7 cloves garlic, minced olive oil 2 tbsp vegan butter Salt & pepper METHOD: Preheat the oven to 400°F. Slice of a tiny bit off of the bottom of each mushroom so you have a sort of flat surface to work with. Heat olive oilContinue reading “Vegan “Steaks” Ⓥ (Lions Mane Mushrooms)”