This version of cole slaw brings together the perfect blend of sweet and tangy. Perfect beside a black bean burger or grilled seitan, this crunchy vegan side dish is also a great addition to just about any sandwich. Whip up a large batch for a picnic, or keep it in an airtight container in your refrigerator for up to five days so that you can use a scoop at a time. Recipe by Melinda Bryce
Cook Time: 0 min
This pasta dish is almost as simple to make as opening a jar of marinara, and it tastes like you’ve slaved over it! The combination of fresh basil leaves, pine nuts and garlic is a palate pleaser for even the pickiest eaters. The pesto is also incredibly versatile. If you don’t have any pasta handy, slice up some rustic bread and spread it with the pesto, top with diced tomato and broil for nearly-instant bruschetta! Use it to spread on sandwiches, coat potato wedges, or mixed into scrambled tofu. If you don’t use the entire batch right away, you can also freeze it to use later in soups or blended into bread dough. The possibilities are endless. Recipe by Melinda Bryce
Cook Time: 15 min
This burger is thick and juicy, like a real burger should be, and it doesn’t fall apart when you try to grill it. While the recipe takes a little bit of preparation ahead of time, the results are well worth the effort.
Recipe by Melinda Bryce.
Cook Time: 1 hour + 6 min
When you have the craving for a creamy, cool coffee drink in the heat of the afternoon, look no further. This vegan frozen mocha with coconut whipped cream is exactly what you need. With the help of an inexpensive ice cream maker (I got mine at a big box store for just $29.99), you can be sipping bliss in just twenty minutes. Recipe by Melinda Bryce.
Cook Time: See Recipe
Sweet and tangy Asian-style flavors. Pairs well with almost every vegan-friendly side. *Vegan *Gluten-Free
Original Recipe Content: Holly Brunton
Cook Time: 15 min