This particular recipe has great texture and flavor that would enhance any Chinese cuisine. The “chicken” is soy curls, a natural unrefined soy product that absorbs the flavors provided by the sauce.
This vegetable stir fry can be made from a bag of frozen Asian vegetables or just as often I use up whatever veggies are hanging around in my fridge waiting for a turn at the table. The sauce and first group of basic ingredients are what make the flavor.
These beans are tasty any way you serve them, but just plain yummy over a nice slice of whole-wheat bread or a big baked potato. A great entree for busy people who care about their health.
Perfect for brunches or holidays, this vegan frittata made with tofu and cashew cream is a colorful entrée that everyone will love. It can be served at any meal and pairs nicely with fruit or vegetables.
Legumes bring a wonderful variety to protein dishes, each is distinct and unique. Anyone who thinks eating plant based is boring has apparently never had the opportunity to try all the different options that are available, such as these green (French) lentils.