Enchiladas come from Mexico and date back to at least the Mayan culture. They consist of corn tortillas wrapped around a filling, covered with sauce, and baked.
A recipe of many versatile parts that will be used frequently on their own and together, this wrap is a powerhouse of antioxidants, protein and flavors.
Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust.
This pie’s creamy filling and combination of nuts bring together delightful tropical flavors.
This chocolate/carob pudding is rich and creamy, plus it’s quick and easy to make.
This pie is sure to please—a special treat for summer picnics or holiday dinners. Try it topped with Vanilla-Coconut Ice Cream for a tasty addition to this classic dessert.
For a simple, homemade plant-based ice cream, give this versatile coconut milk ice cream a try.
These scrumptious chocolaty-banana crepes have a rich and creamy layered goodness that would rival a French pastry.
The dark, rich and smoky flavor of black bean spread, the zing of jalapeño and lime-accented fresh tomato salsa, and the comfort food that is scrambled eggs, all wrapped together.
Here is a cashew-based gravy with depth of flavor—great for potatoes, patties, and entrées. Try it drizzled over mashed potatoes at your next family dinner.
