Vegan Butternut Squash & Sage Ricotta Stuffed Shells

Vegan Butternut Squash & Sage Ricotta Stuffed Shells

Looking for a super delicious, hearty and healthy meal? This pasta dish should do the trick! Jumbo pasta shells are stuffed with apple sage vegan sausage crumbles, garlic, fresh spinach, a simple tofu sage ricotta and tender roasted butternut squash. They’re all baked in a silky roasted butternut squash sauce that’s so creamy and delicious! If you’re lucky enough to have leftovers, this is even better then next day! Continue reading “Vegan Butternut Squash & Sage Ricotta Stuffed Shells”

Vegan Chocolate Raspberry Dream Tarts

Vegan Chocolate Raspberry Dream Tarts

These indulgent vegan chocolate raspberry tarts are easy to make even if you are not too sure about making pastry. There’s no rolling required, and the decadent no-cook chocolate mousse is made in the blender. Use a raspberry preserve (not jam) for a fresh, not too sweet compliment to the chocolate, and then top them off with a silky ganache! Continue reading “Vegan Chocolate Raspberry Dream Tarts”

Roasted Peppers Stuffed with Sesame Ginger Mushrooms, Tofu and Rice, Topped with Red Cabbage Slaw

Roasted Peppers Stuffed with Sesame Ginger Mushrooms, Tofu and Rice, Topped with Red Cabbage Slaw

Sweet roasted bell peppers are filled with Asian inspired sesame-ginger seasoned mushrooms, tofu and rice. Serve them with red cabbage slaw for a complete meal which is rich in flavor, nutrients and color!

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Strawberry Hibiscus Tart in a Pistachio Shortbread Crust

Strawberry Hibiscus Tart in a Pistachio Shortbread Crust

Strawberry and hibiscus go together as swimmingly as strawberry and rhubarb. The same marriage of sweetness and tartness is what makes it so perfect. A vegan strawberry hibiscus curd is tucked into a melt-in-your-mouth pistachio shortbread crust and is finished with fresh strawberries. No pastry rolling or complex steps involved!
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