Lemon Tahini Sauce & Dressing

This Lemon Tahini Sauce & Dressing is unbelievably effortless to make, plus it boasts a thick and creamy texture without the need for mayonnaise or extra oil. With just a few basic ingredients and a mere couple of minutes, you’ll have a delightful dressing that’s ideal for salads, Buddha bowls, sandwiches, falafel, as a dip for fresh or roasted veggies, and so much more.

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Autumn Harvest Panzanella

As the leaves turn vibrant hues of red and gold, and there’s a slight chill in the air, it’s the perfect time to embrace warm and hearty dishes that celebrate the season’s bountiful harvest. And what better way to do that than with a delightful twist on a classic salad – the Autumn Harvest Panzanella!

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Spinach Salad with Warm Maple-Mustard Dressing

A healthy, vibrant and flavorful salad with fresh, nutrient packed fresh spinach, combined with crunchy, spiced pecans, fresh mushrooms, and juicy pomegranate seeds that add a sweet-tart pop of flavor to every bite. The salad is topped off with a zesty, warm maple-mustard dressing, adding a perfect balance of sweetness and tang. Perfect enjoyed as a light meal, appetizer, or side.

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Vegan Mushroom Gravy

This vegan mushroom gravy is a delicious and versatile sauce that can be served with various dishes like mashed potatoes, roasted vegetables, or even as a topping for seitan.

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Smooth & Creamy Bechamel Sauce (Vegan)

Bechamel sauce, also known as white sauce, is a classic foundation of French cuisine. With its smooth and creamy texture, this velvety sauce adds a touch of elegance and richness to a variety of dishes. Whether you’re a seasoned home cook or a culinary enthusiast looking to elevate your skills, learning how to make vegan Bechamel sauce is simple.

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Pasta with Chickpea & Mushroom Pesto

We absolutely adore the vibrant flavors of classic basil pesto, but we also enjoy exploring other tasty variations, such as this Pasta with Chickpea & Mushroom Pesto. This culinary gem is made with aromatic basil, hearty mushrooms, protein-rich chickpeas, and rich, buttery pine nuts. It is a delightful twist of the classic recipe that will undoubtedly elevate your pasta dishes to unparalleled levels of deliciousness!

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Thai Peanut Sauce

In just 5 minutes, you can whip up this super tasty Thai Peanut Sauce that’s creamy, nutty, and a little bit spicy. You won’t believe how delicious it is! This sauce is so versatile – you can toss it with some noodles for peanutty goodness, drizzle it over grilled veggies for an extra kick, stir-fry it with your favorite ingredients, or even use it as a spread in wraps. The possibilities are endless!

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Fresh Summer Tomato Sauce

It’s that time of the year when juicy tomatoes right off the vine are abundant. But what to do with all these incredible tomatoes? Sure, you could make a simple salad or slice them up for a sandwich, but why not take it a step further and create a homemade fresh tomato sauce?

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Sundried Tomato Pesto

When we hear the word pesto, we usually think of the traditional basil variety. However, the word pesto means to crush – originally with a mortar and pestle, (although these days a food processor or blender is easier and faster).

This Sundried Tomato Pesto is a lovely variation on traditional pesto, and incorporates sundried, as well as fresh tomatoes, in addition to nuts, garlic, basil, and olive oil. It is a delightful sauce that will transform any dish it accompanies. Serve this pesto just as you would basil pesto, and watch as your taste buds dance in delight.

Indulge in its rich and vibrant flavors over pasta, spread it generously on a perfectly crisp pizza crust, stir it into soups, blend it into a smooth and creamy hummus, or use it as a spread on your favorite sandwich, elevating it to a whole new level of deliciousness. Let your imagination run wild with the endless possibilities!

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Vegan Tzatziki

This creamy, garlicy, vegan tzatziki dip is perfect for serving with seitan gyro wraps! It is made exactly like the traditional version, except with the dairy swapped out for some plant-based sour cream or yogurt.

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Peruvian Aji Verde (AKA Pio Pio Sauce)

We used to go to a Peruvian restaurant in NYC called Pio Pio, that had the most incredible green sauce! It was worth going there just for the sauce, so I had to make a vegan version. You are going to want to pour this spicy, garlicky, herby and creamy aji verde on everything – burritos, tacos, Buddha bowls, pasta, empanadas, scrambles, rice, sandwiches, samosas…you might even want to just eat it with a spoon.

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Vegan Mayonnaise

This vegan mayonnaise is just like regular mayo, but with no raw eggs. Instead of eggs, we use soy milk along with the same ingredients. It’s a delicious alternative for vegans and those avoiding eggs. Enjoy!

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Vegan Hollandaise Sauce

This lusciously creamy vegan Hollandaise Sauce is buttery and lemony without any eggs. It’s fantastic on vegan “Eggs” Benedict, on “Crab” Cakes Benedict, and on roasted vegetables.

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