Make your own plant-based corn fritters at home! This recipe captures the yummy sweetness of corn with the kick of shallots, chives and garlic. Using medium heat and a watchful eye, you can get the crunch you love without any added oil. Enjoy!
Chef Stefen Janke’s Miso Cashew Cream Sauce is a simple and versatile recipe to add to your repertoire. Start with your favorite nut milk (or make your own with our wonderful recipe, linked below!) and then blend with cashews and light miso paste until creamy. You can use it as a ‘sour cream’ topping in soup, chili, stew and other dishes, as a ‘mayonnaise’ for sandwiches, or you can even amp up the flavor by blending in additional herbs (like this basil puree!)
Achieve the perfect golden brown and crunchy texture without any oil! Our recipe teaches you how to make hash brown patties in the oven with the use of parchment paper to prevent sticking. Once you find out how easy and flavorful our Oil-Free Crunchy Hash Browns are, you will never go back to messy, unhealthful versions.
Enjoy cauliflower like you’ve never experienced before! Our recipe for Roasted Garlic Mashed Cauliflower is prepared in a manner similar to mashed potatoes but has a distinct and delicious taste, aided by the mild and sweet flavor of homemade roasted garlic. This makes an excellent side dish for any family meal and will get rave reviews at your plant-based potluck.
Try black olives in a new and delicious form. A popular topping on salads or an ingredient in stews, this recipe teaches you how to puree them with a few other simple ingredients to create a paste that can be used as a spread or as a complement to dishes like our Potato-Spelt Gnocchi.
Take your asparagus to the next level and learn how to beautifully plate your dishes like the pros. After roasting in the oven with onion, the asparagus is placed in a blender with a little water and, voila: a vibrant green puree that can be used as a spread or to give a lovely presentation to dishes like our Potato-Spelt Gnocchi.
“Some people use their pressure cookers only for artichokes. They are certainly missing out, but it’s understandable, as the time savings with artichokes in the pressure cooker are phenomenal. Medium artichokes work best, or you can cut large artichokes in half. Cooking time for artichokes varies a lot, so start with at least 6 minutes at pressure.” ~Jill Nussinow