Cashew cream is the result of soaking cashews and blending them up with water. Depending on how much water you add, it can quite thick—like the texture of ricotta—or thin enough to resemble heavy cream.
Usually, a butter-free potato mash is out of the question or, at the very least, not very delicious. This recipes uses creamy white beans to add a silky texture to the mash, along with a unique flavor. Not only that, the beans double the protein.
This creamy, thick, grain-studded stew is so delicious that it deserves the author's name in the title. Kimberly Ewald, who graciously shared this recipe with me, lives in Minnesota where the wild rice is the state grain and pantry staple. Needless to say, Kim is a wild rice aficionado and this s...
We first tasted these fajitas at a friend's housewarming party. Meghan McKinney, the author of this recipe, served them to us on perfectly warmed corn tortillas and a little scoop of brown rice. Needless to say, they were a hit.
Disclaimer: your children will love this recipe. Any recipe that instructs them to jam their thumbs into cookie dough and fill it with jam is an A+ in their books. It's a cookie that will win your heart, too. Raspberries and almonds are a winning combination and this recipe in particular highligh...
Quesadillas, another recipe you might have thought would become obsolete in your plant-based repertoire. Feel free to kick this recipe up a notch with some corn, mushrooms, and onions for a balanced lunch.
Brazil nuts aren't usually a pantry staple but every time I get my hands on them, I'm pleasantly reminded of how buttery and sweet they taste. All of the Brazil nut's comforting flavors are brought out in this gravy recipe shared with us by Dr. Lorayne Barton. We like it best over biscuits.
I wouldn't say this lightly but...this tastes like something my mom would make (in a really, really good way). If you're apprehensive about cooking home-style Asian food, this is the perfect recipe for you to start with.