Here’s a plant-based version of the spicy Mexican sausage that goes great as a foundation for soft tacos, burritos, lettuce wraps — just add your favorite toppings like grilled peppers,…
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Makes two servings. Ingredients: 2 yellow onions 3 cups vegetable broth 2 Tablespoons Miso (we use South River Organic 3-Year Barley Miso, or South River Organic Chickpea Miso…
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This bagel is worthy of your best schmears! It came to me one day, this idea to make a bagel, baked, with gluten-free ingredients. I was surprised at how practically…
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This filling can be used for so many different dessert or just eat it all by itself with a spoon. We use it to fill our gluten-free, baked Cannoli Shells.…
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Grandma’s Vegan Chopped Liver. The tradition continues. My grandmother used to make chopped liver with plenty of schmaltz (chicken fat) and everyone in the family loved it. My mom continues…
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