Tofu scramble is something that we probably eat every weekend. We really really really LOVE tofu scramble. And this recipe isn’t your standard “throw the tofu into the pan with some curry powder” kind of scramble, no sir, this is so delicious and unique that after trying it, you’ll…
To get through the rainy days we’ve been having in Colorado lately, I made the perfect rainy day treat, vegan almond biscotti! There’s no feeling like listening to the rain pitter-patter on your window sill while dipping a chocolate-chip biscotti into a mug of hot coffee. Ahhhhh peace.
The weather in…
We usually make this vegan basil pesto when we’re making Roasted Brussels Sprouts and Vegan Italian Sausage Pasta but it can actually be used for mostly all pesto-based dishes.
This vegan basil pesto is packed with fresh basil leaves that have such an herby, earthy, fresh aroma. In addition to…
This is a recipe that we make very often because it’s so tasty, flavorful, and easy. Plus, if we can stop ourselves from eating it all in one sitting, it usually leaves us leftovers for lunch during the week.
This vegan pesto pasta recipe uses Field Roast Italian Sausage which…