A simple recipe for red potatoes, made flavorful by seasoning and roasting. Ingredients: 1 1/2 pounds small red potatoes, scrubbed, dried, and quartered 3 tablespoons extra-virgin olive oil 1 tablespoon dried basil 1/2 teaspoon Himalayan salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder Directions: Place all ingredients into a large bowl and toss […]
Cupid’s Cupcakes
These chocolate cupcakes are bigger than standard size, but they’re still so cute! And instead of frosting, this recipe calls for a delicious nondairy coconut cream whipped topping. For a romantic occasion, share one with your sweetheart using two forks. For a single serving size, look to the variation for whoopie pies (two mound-shaped chocolate […]
Scrambled Tofu
Instead of scrambled eggs, why not try scrambled tofu? Ingredients: 1 green bell pepper, diced 1 tablespoon coconut oil 2 cloves garlic, minced 1 (14 oz) tray super firm organic tofu, broken into large pieces 2 tablespoons nutritional yeast 1/2 teaspoon turmeric powder 1/2 teaspoon sesame seed oil 1/2 teaspoon Himalayan salt, or to taste […]
Roasted Peppers and Zucchini
Roasted vegetables taste great, and the combination of red bell peppers and zucchini is a favorite here at Now That’s Vegan! If you serve these vegetables alone on salad plates you’ve got an appetizer, and if you serve them on a bed of brown rice and add chickpeas you’ve got a meal. Ingredients: 1 recipe […]
Recent Comments