These jumbo pasta shells are stuffed with vegan sausage crumbles, garlic, fresh spinach, a simple tofu sage ricotta and tender roasted butternut squash. It all gets baked in a creamy roasted butternut squash sauce. So wholesome, delicious and satisfying! If you’re lucky enough to have leftovers, this vegan main is even better then next day!Continue reading “Vegan Butternut Squash Sage Stuffed Shells”
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”
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!
Fluffy and delicious with light tones of cinnamon and vanilla, and studded with chocolate chips, these pancakes are perfect for breakfast or breakfast for supper! Continue reading “Vegan Chocolate Chip Pancakes”
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!
Continue reading “Strawberry Hibiscus Tart in a Pistachio Shortbread Crust”