Savor the Flavor: Master Plant-Based Delicacies

Master pressing tofu with cheesecloth to remove water, then let it absorb your dish’s seasonings, transforming bland tofu into flavorful plant-based ricotta-inspired delicacies.

Learn to craft a savory herb crusted vegan seitan roast using vital wheat gluten, nutritional yeast, a flavored broth, and separate liquid and dry ingredients, then bake.

Master vegan deviled eggs by blending cashews, lima bean juice, and tapioca flour into a creamy base, then create a turmeric-colored lima bean yolk with vegan mayo.

Prepare a vegan gingerbread pecan bars recipe by mixing crust ingredients with spices, blending cashews and coconut milk into a thick filling, then baking at 350 for 30 minutes.

Roast garlic in a 400 degree oven until soft. Boil eight to ten red potato halves and mix with roasted garlic, onion, and harissa paste for a spicy plant-based dish.

Learn to make a homemade orange zest cranberry sauce by simmering fresh cranberries with a simple syrup to a thick, pasty texture.

Learn to make a classic vegan mushroom gravy by sautéing mushrooms in vegan butter (or olive oil), then whisking in flour and veggie broth until creamy and thick.

Preheat to 350, fill large shells with a vegan cheese mixture and cottage cheese, top with marinara and parmesan, then bake until toasty and creamy.

Blend one pound of strained tofu with garlic powder, two teaspoons nutritional yeast, and optional salt and dried spinach to make vegan ricotta; refrigerate in a container for a week.

Blend raw unsalted cashews with nutritional yeast, garlic powder, and rosemary to create a quick, powdery vegan parmesan for pizzas and grilled cheese.