Lemony spinach orzo soup is simple and lively soup that comes together quickly. Orzo is rice-shaped pasta that cooks up fast and has a lovely mouth feel. Spinach, parsley, and dill give the soup a fresh flavor.
This is an easy, tasty transitional soup to serve in the spring, when winter cravings give way to lighter fare. It’s a perfect, naturally plant-based soup for rainy spring nights! That said, there’s no reason you can’t enjoy it in the fall and winter as well.
Here’s a spicy eggplant and tofu in garlic sauce recipe that’s a tasty variation on a well-loved dish in western Chinese restaurants. This interpretation of garlic eggplant tofu doesn’t aim to be authentic so much as easy and flavorful.
Most often, eggplant in garlic sauce comes without the tofu, and is one of the spicier dishes in the vegetable section of the menu. Of course, you can make it as spicy (or not) as you prefer.
Here’s a tasty selection of vegan silken tofu recipes, including soups, pastas, pizzas, and desserts, and more. Discover the versatility of this variety of tofu. Bonus — it’s shelf stable.
Silken tofu is available in 14- to 16-ounce tubs or 12.3 ounce aseptic cartons. I like to keep a few of the latter on hand at all times, as they’re shelf stable. They can be kept in the pantry for quite a long time — up to a year. Look for a best-used-by-date on the carton.
Here’s a simple vegan cookie recipe you can vary in many ways. It’s a basic, dairy-free, egg-free cookie recipe with few ingredients. You can add vegan chocolate chips, raisins or cranberries, nuts, trail mix, and/or granola by themselves or in combinations.
At the heart of these cookies is applesauce, a fantastic fat replacer — instead of the traditional butter, these use just a little oil thanks to the applesauce. And because of the natural sweetness, only about a third of the sugar called for in most conventional cookies is needed.