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.Continue reading “Vegan Mushroom Gravy”
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!Continue reading “Thai Peanut 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?Continue reading “Fresh Summer Tomato Sauce”
I am thrilled to share with you The Ultimate Vegan Moussaka recipe, a truly exquisite culinary creation that holds a special place in my heart. This is my Grandmother’s recipe that has been passed down through generations in my family. I have carefully revamped this traditional moussaka recipe to create a lighter and entirely plant-based version, while still respecting its roots.Continue reading “The Ultimate Vegan Moussaka”
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!Continue reading “Sundried Tomato Pesto”
Dulce de Leche, which translates to “sweet milk”, is a sweet sauce (similar to caramel), made of caramelized sweetened milk – or in this case coconut cream. Coconut dulce de leche is thick, creamy and tastes like sweetened toasted coconut, which in my opinion, tastes heavenly, and is even better than the original version.Continue reading “Coconut Dulce de Leche”
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.Continue reading “Vegan Tzatziki”
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.Continue reading “Peruvian Aji Verde (AKA Pio Pio Sauce)”
Our Vegan Lentil Bolognese Sauce is a delightful twist on the classic Italian dish. Made with nutrient-rich lentils, aromatic herbs, and juicy tomatoes, it offers a burst of flavors that will tantalize your senses. The combination of earthy lentils and rich tomato-based sauce creates a hearty and satisfying meal that can be enjoyed on its own over a steaming bed of pasta, drizzled on top of a crispy slice of garlic bread, or used as a flavorful base for a hearty lasagna.Continue reading “Vegan Lentil Bolognese”