This quick and easy vegan 3-minute Peanut Sauce recipe is simply the best and can be used as a dipping sauce, salad dressing, for noodles, crispy tofu, and many other Asian dishes! It is creamy, spicy, absolutely delicious, and perfect to make ahead with simple pantry staples!
This simple 3-ingredient frozen watermelon margarita recipe can be prepared classically with tequila or with rum (as a mojito) or as a non-alcoholic cocktail like a slush lemonade. The beverage is refreshing, fruity, tasty, and reminds of slushie ice, making it to the perfect drink for the summer!
This Vietnamese Noodle Salad (Vegan Bún Chay) with Crispy Sesame Tofu and Spicy Thai Peanut Sauce is fresh, healthy, delicious and so easy to make with gluten-free glass or vermicelli rice noodles! Perfect for a quick lunch or dinner for any warm spring or summer day!
This vegan no-bake lime tart is inspired by the popular children’s ice cream “Blue Moon” but it’s 100% naturally colored without any additives or artificial ingredients! Instead of the waffle cone, this pie has a simple crispy cookie crust, making it an impressive no-fuss dessert that comes together quickly!
This General Tso’s Sticky Tofu recipe is a vegan and healthier take on the popular sweet & spicy Chinese takeout chicken dish. It’s quick and easy to make in under 20-minutes, loaded with plant-based protein and can be easily made gluten-free by using tamari sauce!
These pan-fried Chinese eggplants with chili garlic sauce are soft, spicy, slightly sweet, a little sour, and very delicious! It’s a super simple vegan eggplant recipe that makes a great side dish, appetizer or main course over rice!