Orzo Salad – a quintessential summer salad. I mean, what’s the point of a summer BBQ if you’re not going to have some side salads? Do it right. Picture this: charred corn, watermelon, and an ice-cold beverage. With this orzo salad, you’ll be chillin’ at the picnic table like a pro.
Soooo… Matt ordered a tofu press. Yep. And then I whined to him about how it was so unnecessary, a waste of money, and we were perfectly fine wrapping the tofu in paper towels and balancing pans and books and cans on top. Then, we used it. And it. was. AWESOME!
It’s easy to make a flax egg and it’s a great substitute when you need something binding in a recipe or you need an egg substitute for baking. We use flax eggs in a lot of our recipes like tempeh sliders, vegan Italian meatloaf, and vegan spaghetti & meatballs.
Grilled Vegan Tempeh Sliders. The first time I tried tempeh, I was like, “Whaaaaaaat!? This is delicious! I love tempeh!” Which is generally not what you hear from everyone. I mean, it’s not everyday that you fall in love with eating fermented soy beans the first time you try them.
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Confession: before going vegan I’ve never heard of Seitan before. Nowadays, I hail Seitan every time I see it on the menu ;)!
Going vegan has made us aware of so many new foods, I feel like I have more variety in my diet than ever before. These best chicken-style seitan cutlets went from unknown to a staple for us.
This recipe makes a creamy, nutty, cashew cheese sauce that we can’t get enough of. The secret that will take your cashew sauce to a whole new level is to roast the cashews. Place raw cashews into the toaster oven, on a baking sheet lined with aluminum foil, and roast for 3-5 minutes (or until cashews are browned).