Butternut Squash and Caramelized Onion Flatbread with Porcini Mushroom and Black Truffle Oil Drizzle (GF and Vegan)


Truffles make everything better. I don't mean chocolate ones, but those make everything better in life too, but here I mean black truffles. The funky, underground weird fungus thing that has an earthy flavor profile you won't find anywhere else. I was hoping that my local Whole Foods had whole black truffles in stock, but … Continue reading Butternut Squash and Caramelized Onion Flatbread with Porcini Mushroom and Black Truffle Oil Drizzle (GF and Vegan)

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Cashew Alfredo Sauce – Vegan and Dairy-Free


You need this recipe in your life. It's a staple, just like sugar cookies, banana bread or a good pie crust recipe (sweet tooth, hello?!); everyone should know how to do this if you are going to follow a plant-based, dairy-free, vegan, vegetarian or just healthier diet. As you may know, I really can't digest … Continue reading Cashew Alfredo Sauce – Vegan and Dairy-Free

Eggplant Manicotti with Tofu Ricotta


So this recipe is pretty much the amazing hippie love child of eggplant Parmesan and stuffed canneloni. This uses my delicious tofu ricotta cheese recipe.  This tofu ricotta is amazing in stuffed shells, regular manicotti noodles or on baked ziti or spaghetti. If you love fresh basil and garlic, which are components in a lot … Continue reading Eggplant Manicotti with Tofu Ricotta