This risotto definitely requires some time and love, but it's so delicious and worth it! Get ready for a lot of stirring! You can also watch me make this recipe on my YouTube channel. Ingredients 2 tablespoons coconut oil 2 cups mushrooms (quartered or chopped) 1 small onion (chopped) 1 cup dry rice 1/2 cup white cooking wine 4 cups veggie broth or vegan chickn broth (or water & a bouillon cube) 2 tablespoons nutritional yeast Salt & pepper to taste Dried parsley for garnish

I've always wanted to try making pepperoni out of beets since I'm not a huge fan of vegan meats. These do not taste like beets after cooking, so even if you don't like beets, you might like these! You can watch the video of me making my beet pepperoni pizza HERE! Ingredients 1 beet 1/3 cup tamari or soy sauce (if you're not gluten-free) 1/2 teaspoon liquid smoke 1 teaspoon maple syrup 1/2 teaspoon cayenne pepper 1 teaspoon dry mustard 1 & 1/2 teaspoons ground fennel 1 teaspoo

This recipe is from my Test Kitchen series on YouTube! This is the first time I've made this recipe so it's not perfect, but still turned out pretty great! Ingredients 1 block firm tofu, drained 1 tablespoon garlic powder 1/2 tablespoon onion powder 4 tablespoons nutritional yeast 2 tablespoons cornstarch 3 tablespoons vegan butter or oil 1 tablespoon lemon juice 1 and 1/2 cups water or veggie broth or unsweetened milk salt & pepper, to taste -Add all ingredients to a blender

This recipe is a recreation of the chickpeanut burger I always used to eat from Veg Out (an old vegan restaurant that closed in my city), but instead of making a burger I made a chickpeanut mixture to add to my rice and greens! Ingredients 1 small onion 1 teaspoon oil 1/3 cup chickpeas 1 teaspoon oil 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 cup green peas 1-2 tablespoons peanut butter 1 cup spring mix/greens 1 cup cooked rice 2-3 tablespoons chipotle sour cream (I ble

This is an easy breakfast I love to whip up for myself. I don't have measurements, so just add as much veggies and seasonings as you'd like! Ingredients 1 russet potato frozen red peppers frozen peas frozen broccoli garlic powder onion powder cayenne pepper Trader Joe's chile lime seasoning -Chop a russet potato up super tiny and boil it for a few minutes. -Then add it to a pan on medium-high heat (with a few tablespoons of the starchy water from the potatoes) and add frozen

I made these delicious cranberry cookies full of warming spices for Valentine's Day this year. But you can ditch the hearts and make them anytime! Ingredients 1 & 1/2 cups brown rice flour 1/2 cup tapioca starch 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon each allspice, cloves, ginger Dash of salt 2 handfuls dried cranberries 1/3 cup + 2T coconut oil (preferably sub for vegan margarine/butter so you can refrigerate dough) 5T soy milk -Mix up all the dry ingredients in a

Creamy mushroom soup was one of my absolute favourites growing up, so I knew I had to make a creamy and delicious vegan version! So comforting. Ingredients 3 cups cremini mushrooms 1 tablespoon vegan butter 1/4 cup brown rice flour 1 cup soy milk 2 cups veggie broth 1/2 cup vegan mayo 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon pepper -Chop or food process the mushrooms into pea-sized pieces. -Add the mushrooms into a large pan on medium heat and cook them until they

This sticky mango sauce is so delicious and super easy to make. It goes great on tempeh or tofu! I added mine to tempeh and made a dish with rice, carrots, peas, and edamame. Ingredients 1 & 1/4 cups of frozen mango 1/3 cup tamari 1/3 cup water 1/3 cup sugar or maple 2 cloves garlic 1 tablespoon cornstarch -Mix it all in a pot on medium heat and then mash mango once it’s thawed and stir until it’s thickened. -Add to fried tempeh or tofu. -Enjoy! #vegan #glutenfree

Made this homemade cheese plate with zesty cashew cheddar cheese. The perfect snack cheese. It’s firm and slices wonderfully. July 2020 update: I recently remade this and changed it up a little, find the video here! Ingredients 1/2 cup cashews 1/2 cup + 3 tablespoons unsweetened milk (I used cashew) 3 tablespoons lemon juice 2 tablespoons tahini 1 tablespoon dijon mustard 1 tablespoon miso paste 1 teaspoon apple cider vinegar 1/4 cup nutritional yeast 1 & 1/2 teaspoons salt 1

Here's a delicious and easy no bake treat for a nice, sunny day. These mini #cheesecakes are the perfect amount of sweet and tangy! I remade these (July 2020) and you can find the strawberry/slightly modified version here! Ingredients Crust 1 cup pitted dates 1/2 cup almonds 1/2 cup oats pinch of salt Filling 1 cup cashews 1/3 cup coconut oil 1/2 cup full fat coconut milk 1/2 cup maple syrup 1/2 cup blueberries 1/4 cup lemon juice -Put the can of coconut milk in the fridge b