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 […]
Coconut Whipped Cream
This coconut whipped cream topping is cool. Literally. Use it straight out of the refrigerator to top a small bowl of raspberries, or other type of berries or fruit. You might also try a dollop on a slice of Vegan Pumpkin Pie, or atop a Chai Smoothie. Ingredients: 1 (13.66oz) can Thai Kitchen Organic Coconut […]
Pumpkin Muffins
These muffins are moist, delicious, and pumpkiny! And they’re vegan and gluten-free! Dry Ingredients: 1 cup gluten-free brown rice flour 1 cup gluten-free almond meal flour 1/2 cup gluten-free white sorghum flour 1/3 cup gluten-free garbanzo flour 1 teaspoons aluminum-free baking powder 1 teaspoons baking soda 1 teaspoon pumpkin pie spice 1 teaspoon Himalayan salt […]
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