Magic Vegan Cheese Sauce

The story continues with my latest (and dare I say greatest!) version of my Vegan Mac & Cheese. In addition to veggies, this simplified and more nutritious version is made with either homemade vegan butter or unflavored coconut oil, sunflower seeds, and garbanzo beans. I designed the recipe without nutritional yeast for those who are allergic or averse, but if you love nooch, feel free to add 1/2 cup or sprinkle some on top!

This sauce is perfect for pouring on pasta, broccoli,...

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Vegan Potato Latkes

In the story of Hanukkah, the Jewish Festival of Lights, during the re-dedication of the Holy Temple in Jerusalem in the 2nd century BCE, consecrated olive oil that was enough to last for only one night, miraculously burned for eight nights. Hence the tradition of celebrating by lighting Hanukkah candles for eight nights and eating foods fried in oil like doughnuts and potato latkes.

Several years ago, we first tried Robin Robertson’s vegan potato latkes and LOVED them! Over the years,...

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Grilled Tempeh Reubens

Easy to prepare and relatively quick to make, these flavorful Reubens take about 40 minutes from prep to assembly.

I recommend serving these hearty sandwiches with a crisp, fresh green salad with a light vinaigrette dressing.

Grilled Tempeh Reubens
By Allison Rivers Samson

Serves 4

Ingredients
Tempeh
1/2 teaspoon vegan butter or unflavored coconut oil
16 ounces tempeh, sliced width-wise, and then into thirds to make 12 thick sheets total

Caramelized Onions
1/2 teaspoon vegan...

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Vegan Scallops in Lemon Garlic Cream Sauce

Braised in an oceany broth, these pan-seared King Trumpet mushroom stems are the perfect flavor and texture for vegan scallops. Tossed with spinach, and a rich, garlicky cream sauce brightened with lemon zest, this classic pasta dish is every bit as fulfilling as the original, Coquilles St. Jacques, while keeping the sea creatures in their rightful place—off the menu and in their habitats.


Creamy Garlic Scallops
By Allison Rivers Samson

Serves 6

Ingredients
Scallops
4 sheets...

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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 cloyingly oppressive 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...

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