Look at all of the amazing vegan substitutes that are available in grocery stores! There are over 150 of them. With so many options and new ones popping up all of the time, it’s a great time to explore a vegan diet.
Pancakes are part of a traditional breakfast. If you’ve decided to eat a vegan diet, you’re probably wondering, “Can you make pancakes without eggs?” The answer is a resounding, “Yes!” There are many vegan pancake recipes online. So far, Vegan Yum Yum’s Easy Weekend Pancakes is my go to pancake recipe. These pancakes are thin, so if you like fluffy pancakes, you may want to try another recipe.
Potato soup is one of the comfort foods that many people enjoy from a can. Why do that when you can make your own in no time without risking sodium overload?
This recipe is minimally adapted from Susan Voisin at FatFreeVegan. Note: My adaptations no longer make it fat free :)
Bryant Terry outdid himself when he created this recipe for Candied Sweet Potatoes and Apples in his book Vegan Soul Kitchen (affiliate link). The juices in this recipe really make a flavorful syrup that’s much better than the traditional sugar based syrup. The last time I made this, I definitely made more of the syrup. The recipe below reflects those changes. I have also decreased the roasting time for the potatoes just a bit.
Yes, you read that right…vegan chocolate pudding made with tofu. Once you add the agave nectar, you’ll forget you’re eating tofu. It’s a quick tasty treat perfect for anytime of the year.
If you have a half of a block leftover from another recipe, this is the perfect way to use the extra tofu.
1 block (12 oz) firm silken tofu
4 tablespoons cocoa powder
4 tablespoons agave nectar
2 teaspoons vanilla extract
Add all of the ingredients to a blender or food processor.
Blend until smooth. Scrape down the sides if necessary.
Enjoy
