“Fried” type of faux rice can be used as a filling for sushi, vegetables or served with various burgers.
Author: Chef M
Raw version of Middle East classic vegetarian street burger, served with the refreshing Greek yogurt sauce.
You can also use half semolina/farina and half unbieached flour in these if you like, but the grainy texture is what makes these squares so interesting.
These slices are a coconut lover’s heaven the frosting alone will make you wise for another portion.
This dish is where vegan comfort food meets that satisfying fast food-style fix. A very cheeky vegan-take on chicken parmigiana with a crispy-coated fillet drenched in a rich tomato sauce and gooey cheesy topping. Satisfyingly rich. Serve with a side of pasta lightly bathed in olive oil; spaghetti or linguine work well.
A truly whole-grain and vegan imitation of commercial breakfast cereal bars.
These chips pair well with salsa or black bean dip, but are also great individually as a snack or used for scooping up the Chili sans Carne.
This cracker is just right for parties or for carrying in your bag for an anytime pick-me-up. Although they contain no dairy, they do have a slightly cheesy taste provided by shelled hemp seeds and spices. The flavor is built right in!