BUFFALO CHICK’N MAC & CHEEZE By Chef Reeky
BUFFALO CHICK’N MAC & CHEEZE Chef Reeky Ingredients 1/2 cup oatmilk 4 ounces Tofurky Chick’n (or choice) 1/2 cup pasta…
SHEET PAN WARM MUSHROOM SALAD
By Ellen Kanner
Sheet PAN Warm Mushroom Salad Ellen Kanner Soulful vegan How do you get big flavor with no fuss? Chili, lemon,…
Fried Oyster Mushroom Sandwich
By Rai Lewis
Fried Oyster Mushroom Sandwich Rai Lewis The FUN Kitchen Ingredients (for wet mix) 1⁄2 cup all purpose flour 3⁄4 cup…
Golden Autumnal Soup By Ellen Sue Spicer
Golden Autumnal Soup Ellen Sue Spicer MenuPause Ingredients 3-4 cups soup stock 2 cups sliced carrots (or sweet potatoes) 3…
Mushroom Melt
By Rai Lewis
Mushroom melt sandwich Rai Lewis The FUN Kitchen Ingredients (for wet mix) 1⁄2 an onion 1 teaspoon Amino Acids (or…
How to Build the Perfect Vegan Beauty Routine
When people talk about going vegan, the focus is usually on what we chose to consume, and how vegans avoid…
Pecan Pesto By Ellen Sue Spicer
Pecan Pesto Ellen Sue Spicer MenuPause Ingredients 1/2 cup soaked pecans 2 1/2 cup packed basil & parsley leaves (approx.…
Miso Vegetable Soup By Ellen Sue Spicer
Miso Vegetable Soup Ellen Sue Spicer MenuPause Ingredients One-quart water or veggie stock Any of the following vegetables (not all;…
Baby Spinach Salad By Watta Kesselly
Baby spinach salad Watta kesselly Ingredients Bag of baby spinach Candied nuts (walnuts or whatever you like) Feta cheese (Violife…
Chickpea Curry By Nina Ragland
Chickpea curry Nina Ragland Ingredients (for wet mix) 2 Tbsp oil 1/2 red onion 4 garlic cloves 2 Serrano peppers…