This is my favorite vegan green posole. Posole, which means “hominy”, is a traditional soup or stew from Mexican Cuisine. Your guests might be guessing at what exactly they’re dipping their tortillas into, but they will all agree it’s just fabuloso!
Roasting nutrient-packed cauliflower makes it salty, crunchy, and sweet. Adding lemon, fresh herbs, scallions, raisins and almonds makes for a salad jam-packed with flavor.
This is hand’s down my favorite recipe. It’s quick, easy, full of amazing flavors, fool-proof, and super versatile. Add potatoes or carrots. Use basil. Add lemongrass. Try red onion slices instead of scallions. Eggplant anyone? Just don’t skip the peanuts, peanut.
A great way to use up leftover rice (and extra grated carrots), this fried rice cooks up quickly. Use what ever leftover veggies you have, go light on the soy sauce, and do not skip the toasted sesame oil – it’s the secret ingredient.
Fresh, healthy and easy, this vegan black bean, corn and avocado salad is full of flavor and perfect for entertaining!
This sweet, salty, spicy and sour peanut sauce turns any tender green into a super flavorful, hearty Thai meal. Easy to prepare and great for next day leftovers.
If you love tamales, you will love these little dumplings. Tasty, filling, and easy to make, they can be added to any soup, stew, or dish with enough sauce to cook them in.