For today’s recipe I’m walking you through how I’ve gone about creating a spicy, latin-inspired, umami-bomb of a green pea soup.
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Teff taco meat — 100% vegetarian, but looks like beef crumbles! Naturally vegan, gluten free perfect in taco bowls, tacos, burritos, enchiladas.
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Naturally dairy-free, gluten-free sweet potato gratin! Made with oat milk, cashews, miso and nutritional yeast.
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A dairy-fee spin on a classic Southern Tomato Pie, with an oat-almond crust, a thick layer of roasted roma tomatos with caramelized onion and decadent, gooey layer of “mozzerella” cheese.
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A 5 minute gazpacho featuring fresh heirloom tomatoes, cucumbers, peppers, balsamic vinegar and hemp hearts.
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A simple summer corn chowder made with corn, potato, peppers, tomato, onion, broth and oat milk! The perfect seasonal vegan corn soup done in 30 mins or less.
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The perfect every day homemade pho recipe — plant-based and full of kickin spices. Serve with tofu and mushrooms or keep it simple with just noodles.
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