Featured Recipe: Mamma’s Vegan Blueberry Pie This pie has one of the best crusts: flaky and delicate, made vegan simply by replacing the butter with Earth Balance baking sticks.
This recipe is based on a classic Italian lasagna recipe from my grandmother. I think if my grandmother were alive today she would be delighted by my twist on her trademark recipe. In fact she might be quite amazed to find how incredibly good this becomes by replacing the ricotta with a sumptuous and creamy blend of cashew cream and firm tofu. This recipe serves 5 to 6.
This is a very “freefrom” recipe for a pesto made from your choice of your favorite greens. I normally use a combination of greens that I have on hand with some fresh basil since it really helps to round out the flavor and help people identify it as traditional pesto. My favorite combination of greens to use here is arugula, basil and Lucitano kale. Softer greens like spinach and arugula are best for pesto. Lucitano kale is more delicate than many of the other Kale varieties which makes it more palatible eaten raw, shredded in salads or in a pesto like this one.
A good tofu scramble done right can win over many egg lovers and makes a great breakfast, brunch or even dinner main course. There are certain key ingredients that form the basis of any successful scramble: tumeric, onions, green pepper and tomatoes. From there add whatever other vegetable you like. Add crumbled sausage flavored seitan, mock bacon bits or anything else you might throw in an omelet. The variations are endless!