cocoa

Dark Chocolate Truffle Tart – Vegan & Gluten-Free

February 24, 2012 By Patrick McGilvray

Marinated Tempeh & Eggplant Stir-Fry

This stir-fry makes for a quick and easy meal and works with a variety of vegetables – I use whatever I can find in the fridge! Tempeh provides over 18 grams of protein per serving (even more than tofu!) and the dark, leafy greens are rich in iron and anti-oxidants. 1/2 cup tamari 1 TBL…

I’ve been making this lasagne for years, but when I went to make it the other night I realized we were out of frozen chopped spinach. We did have a full bag of frozen chopped kale on hand, so I used that instead. This small change made this dish outstanding! The combination of the earthy…

I cannot say for certain that this is the best pesto in the world, but what I can safely say without a doubt is that this is the best pesto I have ever had. We grow a lot of basil in the summer months and there is just something amazing about the flavor combination of…

This hearty, spicy chili took 3rd place in a field of 20 vegan chili entries at Park + Vine’s Second Annual Vegan Chili Cookoff! Our goal is to simply create delicious plant-based food and we are truly humbled by this award! We are also grateful to all those who came out to taste great chili…

Hummus is one of those basic foods that we often take for granted. It is tasty and versatile, often showing up in unexpected places. For variety, spread it on a sandwich with ripe tomato and sprouts, roll it in a tortilla with grilled peppers and spring mix, and of course it makes an awesome dip…