Lots of vegans complain about vegan pancakes being too gummy or rubbery. And those that really love pancakes are always on the search for that perfect vegan pancake recipe. The search stops here. I promise you, these are the lightest and fluffiest vegan pancakes you will ever eat. Besides the recipe I give you some helpful tips for achieving a perfect vegan pancake. And don’t worry, I am working on a whole wheat vegan pancake too, stay tuned. GO TO RECIPE >
A vegan ricotta cheese. Can be used in place of regular ricotta cheese. Great to dress a pita pocket or salad, lasagna or stuffed manicotti noodles. GO TO RECIPE >
Hearty amounts of potatoes, broccoli, cauliflower and red bell peppers surrounded in a rich sharp cheddar-like broth. Beneath the cheezieness a hint of red pepper and marjoram to brighten it all up.
Only 103 calories and 2.50 grams of fat per cup! GO TO RECIPE >
A lot of seitan recipes tend to be either too soft or too tough. When I started working on this recipe my mission was clear, to make the ultimate seitan “ham”.
The texture is perfection. It’s just the right amount of chewy without being tough. It’s tender without being too soft and so moist. And most importantly it’s bursting with ham-like flavor. GO TO RECIPE >