Chef AJ’s Peanut Butter Fudge Truffles are a no-bake dessert that the entire family will love! You will learn how to prepare your own homemade Date Paste, which is combined with peanut butter and a few other basic ingredients to make a rich Chocolate FUNdue. Once chilled, just roll into balls and coat with peanuts. YUM! This simple and sweet dessert is completely sharable, making it the ideal offering to take along to parties and gatherings this holiday season.
Donuts are beloved around the world and it is often difficult to find plant-based options. How about making your own at home without any oil, eggs, dairy, or refined sugar? Like our Black Bean Brownies, these babies take beans in the batter! These chocolatey delights are delicious as-is, or you can top them with a dairy-free chocolate glaze and chopped nuts.
Our Chipotle Mayo is a perfect spread to add a little kick to your plant-based sandwiches. Flavors of Braggs liquid aminos, Dijon mustard, chipotle powder, smoked paprika and onion powder transform it from a basic ‘mayo’ into your condiment of choice for crisp, fresh produce. Try it on our Vegan BLTA or any of our plant-based burgers.
In our Vegan BLTA, the sandwich classic that everyone loves gets a plant-based makeover. Whip up a batch of Chipotle Mayo and get your plant-based bacon, tomato, avocado, and lettuce slices ready. When everything is done, simply arrange your sandwich and enjoy.
Chef Ramses Bravo shows us how to take the classic taste of pumpkin pie and transform it into a plant-based cheesecake that is a pleasure for the eyes and the mouth! Start by preparing the crust with a sweet and nutty combination of dates and pecans. Then simmer two separate fillings on the stove – one pumpkin and one pear. Arrange the fillings atop the baked crust and use a toothpick to create a beautiful swirl pattern. After chilling in the refrigerator overnight (or at least 6 hours) it is time to treat your loved ones to a bite of fabulous fall flavor.
Feeling like a slice of pumpkin pie and ready for a new experience? Then it is time to try a bite of Chef AJ’s simple and scrumptious Almost Instant Pumpkin Pie Pudding! Just grab the blender and gather a few basic ingredients like pumpkin puree, banana and nut milk and you can whip up this dessert in minutes. The pumpkin pie spice gives it that familiar taste and without the crust you will be enjoying your favorite seasonal dessert in less time and with a lower energy density.
Our Teriyaki Veggie Noodle Bowl is a simple weeknight meal that can be on your table in less than a half an hour. Boil your soba noodles according to package instructions and, meanwhile, whisk up a yummy, oil-free teriyaki sauce that is packed with Asian flavor from soy sauce, rice vinegar, sucanat, garlic, ginger, and red pepper flakes. The sauce is then cooked with frozen stir fry veggies until hot and thick, and tossed with the noodles at the end. This sweet and tangy dish is great when consumed right away, and it also makes for some amazing leftovers!
Our Margherita Risotto is packed with the tastes and colors of Italy, including green spinach and basil, white Arborio rice, and red Roma tomatoes. The dish can be made in just 30 minutes, but it requires constant TLC, so make sure you read our tips in the notes section to help you along. Once you have mastered the art of risotto, you are sure to impress your friends with this elegant and flavorful meal! You may also want to give our recipe for Classic Mushroom Risotto a try.
Our Chickpea ‘Crab’ Cakes are a plant-based version of this New England/Mid-Atlantic classic. The chickpea base is combined with artichoke hearts, hearts of palm, breadcrumbs (to thicken), and a variety of seasonings. Making them is as simple as mixing the ingredients together, forming into patties, and then baking them to golden brown perfection. To complement the yumminess, we also include a recipe for dairy-free Tartar Sauce.
