This stuffed manicotti (can also be done with large shells) with vegan ricotta and spinach makes for a very easy mid-week meal and the leftovers are even better the second day! The filling is made with cashews and firm tofu so it’s a great meal. Canned tomato sauce makes this very easy and quick. INGREDIENTS: …
STUFFED MANICOTTI WITH VEGAN RICOTTA AND SPINACH Read More »
This is a really easy recipe to make a sauce that can be used on many things. It is especially delicious on roasted vegetables or even as a dip for many yummy dippable things! A good blender will make this much easier to blend smoothly. Ingredients: 1 /4 cu. peeled & grated horseradish1 block silken …
These are a family favourite. My mom gave me this recipe and to this day it is probably one of the most requested breakfast items that the grandkids request. You can easily sub out yogurt for something plant-based if you prefer and add flax eggs instead. Ingredients: 1 Cup large flake oatmeal 1 Cup all …
These brownies are so good and are protein rich with all the black beans. If you want to make these vegan, you can substitute the eggs for flax eggs. I would highly recommend adding the chopped pecans! 1 ½ cups cooked black beans2 flax eggs*3 tbsp coconut oil, melted (sub butter)¾ cup unsweetened cocoa powder1 …
Every time I make these bites, someone asks me for the recipe. They are so good that I have to put them in the freezer so that my kid doesn’t eat them too quickly. These can be made in large quantities and freeze well. Makes 16 INGREDIENTS: 1 cup pitted dates (Medjool dates are ideal… …