Spiced Vegan Horchata

Horchata (pronounce it with a silent "h") is a sweet traditional Spanish drink made with rice, cinnamon, and vanilla. You can drink it hot or over ice, depending on the season. This version is warmed.

Spiced Vegan Horchata
By Allison Rivers Samson

Serves 6

Ingredients
6 cups plain rice milk
2 cinnamon sticks
1/4 cup coconut sugar (or 1/4-1/2 teaspoon clear liquid stevia) 
1 teaspoon ground cinnamon, plus more for garnish
1/2 teaspoon ground coriander

Directions
1. In a...

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Epic Burritos Mojados

Get ready for the most epic of Mexican comfort food—the burrito mojado—or "wet burrito." Filled with garlicky pinto beans and quinoa, this loaded burrito is smothered with two fragrant sauces: cocoa-infused molé and chipotle-lime cashew cheese. Oh yeah, I've got this baby co.vered!


Burritos Mojados
By Allison Rivers Samson

Serves 6

Ingredients
Pinto Quinoa Filling
1/2 teaspoon olive oil
3/4 cup chopped onion
1 clove garlic, minced
1 1/4 teaspoons ground...

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Smoky Fried Tofu Bacon

Tired of hearing "But I could never give up bacon"? Feed 'em this recipe!

Whether for breakfast, as bacon bits on a loaded potato, or in a vegan BLT, this delicious vegan bacon really satisfies!


Smoky Fried Tofu Bacon
By Allison Rivers Samson

Serves 4

Ingredients
10 ounces extra-firm vacuum-packed tofu
2 tablespoons nutritional yeast
3 tablespoons water
2 tablespoons brown rice syrup
1 tablespoon maple syrup
1 tablespoon tamari
1 teaspoon salt
1/4 + 1/8 teaspoon natural smoke liquid (hickory or...

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Italian Frittata

Very versatile, fritatta shines with almost any vegetable. For inspiration, try some of these seasonal favorites: Spring - spinach and asparagus, Summer - tomatoes and eggplant, Fall - green beans and zucchini, Winter - swiss chard and mushrooms.


Italian Frittata

By Allison Rivers Samson

Serves 6

Ingredients
4 cups water
1 teaspoon salt
2 cups garbanzo bean flour
1 teaspoon olive oil
1 cup onion, quartered and cut into thin slices
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
2 cups...

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Deep-Dish Vegan Pizza

With its steaming hot, crisp, perfectly-tanned, chewy crust, one of my favorite meals has always been deep dish pizza. Crowned with your choice of toppings, this pizza is the perfect addition to Friday movie nights, friends, and family.


Divine Deep-Dish Pizza

By Allison Rivers Samson

Make 2 pizzas, serves 8

Equipment
Two 12-inch cake pans

Ingredients

Pizza Crust
2 teaspoons active dry yeast
1 1/2 cups lukewarm water
4 1/4 cups unbleached flour, divided
1 tablespoon olive oil, divided
...

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Amazing Vegan Alfredo Sauce

Unlike the buttery and heavy Alfredo many of us remember from childhood, this oil-free recipe serves up an amazingly elegant, creamy and easy-to-make sauce! Capturing all the rich deliciousness of Alfredo without the heaviness of dairy, this is one our family's favorites. Try it over veggies, mixed with tomato sauce, or even as a creamy soup base!


Amazing Alfredo

By Allison Rivers Samson

Serves 4

Ingredients
Pasta
4 cups cooked fettuccine (or other pasta of your choice)

Alfredo Sauce
1 cup...

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Vegan Cream of Broccoli Soup

Making this soup is a “souper” fun way to spend time with kids in the kitchen on a chilly day.

If broccoli isn’t your favorite soup ingredient, try something else! Carrots, potatoes, button mushrooms, tomatoes, asparagus and corn all make excellent additions to this hearty soup. Or, use white cauliflower for the base and add orange (or “cheddar”) cauliflower as the finishing veggie. 


Cream of Broccoli Soup

By Allison Rivers Samson

Serves 6

...

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Allison's Famous Vegan Mac 'n Cheese Sauce

The now-famous vegan Mac ‘n’ Cheese I developed in 2008 has thrilled vegans, surprised omnivores, and inspired countless variations. The original version was created many years ago by my friend and prolific vegan author, Jo Stepaniak. When I put my twist on it and published it as the inauagural recipe for my future award-winning column, "Veganize It!" in VegNews, it quickly became their most popular recipe ever and they crowned it "The best Mac 'n Cheese...

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Herbed Ragu Bolognese

Even though I never got to cook with my Italian Grandmother, through the wonders of genetics, I was lucky enough to inherit her flair for cooking. My guess is that she’d be surprised by my take on traditional Italian dishes and my hope is that she’d be intrigued. 


Herbed Ragu Bolognese

By Allison Rivers Samson

Serves 4

Ingredients
Brazil Nut Cream
1/4 cup raw Brazil nuts, soaked in water for 4 hours or more.
2/3 cup water

Ragu Bolognese
1/2 teaspoon olive oil
1/2 cup...

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Blueberry Lemon Gluten-Free Vegan Scones

Hot and fresh from the oven, these steaming buttery scones burst with blueberries and bright lemon zest.

Blueberry Lemon Gluten-Free Vegan Scones

By Allison Rivers Samson

Makes 12 scones

Ingredients
Dry
1 3/4 cups brown rice flour
3/4 cup oat flour
3/4 cup tapioca flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegan butter or unflavored coconut oil

Wet
Zest and juice of one lemon (first zest, then juice)
1/3 cup vegan milk
1/3 cup maple syrup

Add-ins
...

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