It's easy to make spiced hot chocolate for one with common pantry items, and the result blows store-bought mix out of the water. Choose your favorite dairy free milk, simmer, and enjoy.
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This one is not for the faint of heart. If you’ve ever had Nashville hot chicken, you know the delicious, crazy-hot punch it packs. This plant-based version applies that fiery goodness to crispy fried cauliflower tossed in a tangy, very hot sauce. A perfect appetizer for heat lovers.
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A recipe for plant-based shepherds pie steals the show at the holidays.
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This rich and creamy 5-minute Champagne Black Garlic Aioli is a great way to enhance a wide variety of dishes. It’s garlicky, salty, and umami flavored with a touch of sweetness.
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We don't know about you, but serving up some feel-good food seems like a nice idea right about now. So this week we're featuring an easy coconut butternut squash soup from The New York Times. Once you’ve got the squash baked this soup comes together quickly.
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Highlight the umami quality of tomatoes with this light, miso aioli.
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