#vegan-cooking

#vegan-cooking

Sizzling spicy, garlicky cashews in hot oil results in a crispy topping and a fragrant base of ginger and scallion whites for a tahini sauce.

Instead of raw fish, we use juicy watermelon cubes marinated in Marukan Lite Seasoned Rice Vinegar, gluten-free tamari, toasted sesame oil, and ginger. The result? A surprisingly sushi-like bite with a clean, refreshing taste.

The brine from capers serves as a potent flavor enhancer for salads, adding bold acidity and depth to dressings, often replacing vinegar or mayo.

This vegan scramble employs soft silken tofu instead of eggs, successfully retaining flavor. The choice of harissa (rose, apricot, or regular) adds a delightful sweetness.

Oyster mushrooms are the MVP here, and increasingly available at many supermarkets. They're sold in clusters and have a velvety and naturally meat-esque texture.

A creamy and satisfying vegan skillet dish with white beans, green beans, and dill, highlighting comforting flavors in a simple, quick recipe.

The Victoria Vegan Alfredo Sauce has a grayish tint and a cloyingly sour taste that fails to replicate the flavor profile of traditional Alfredo.

The cooking class features recipes from Colleen Patrick-Goudreau's new book "A Year of Compassion," aimed at promoting a cruelty-free, plant-based lifestyle.

For 1 tablespoon Worcestershire sauce: 1 tablespoon ketchup, 1 tablespoon white wine vinegar, ½ tablespoon soy sauce (or tamari or coconut aminos), 1 dash hot sauce (optional).