One of the hardest things for many would-be vegans to give up is cheese, but for those who love to cook, Miyoko Schinner's Artisan Vegan Cheese can make the transition painless, delicious, and enjoyable to boot.
These elegant little appetizers are quick and easy to prepare and absolutely delicious.
When you eat basil, don't throw those leafless stems away - use them to make a delicious basil-infused oil that tastes like summer.
The Cafe Flora Cookbook offers a delightful behind-the-scenes look at Cafe Flora's menu. This gourmet vegetarian restaurant has won numerous awards, including Best Brunch and Best Vegetarian Food, from Northwest Source, and Seattle Weekly Favorite Restaurants.
To caramelize onions, you need to cook them for a long time in a bit of oil. The hardest part of this recipe is waiting for them to finish!
Tofu with a spicy-sweet coating, fantastic with celeriac purée or mashed potatoes.
Rich, cold, and a lovely shade of orange, carrot vichyssoise swirled with a balsamic reduction will impress your friends and delight your tastebuds - only you will know how simple it is to prepare.
Cashew cream makes a rich and delicious vegan alfredo sauce.
A luxurious, very creamy cheese made from cultured cashew milk.
Celeriac (celery root) and chestnuts combine their earthy flavors for a uniquely rich winter dish, perfect for a special occasion.