Miyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese.
Makini Howell from Settle's Plum Bistro stopped by our kitchen and showed us how she prepares this salad by grabbing things from the pantry and refrigerator. We learned a lot.
Annie & Dan Shannon show us how they recreated a vegan version of Betty Crocker's Greek Omelet from their cookbook "Betty Goes Vegan"
This Pineapple Coconut Smoothie always make me feel like I'm in the tropics no matter where I am or what season it is. Add a little rum for that extra kick.
This salad dressing is easy to make, tasty, addictive and low fat to boot. We don't call it Crack Salad Dressing for nothing. You will want to put i ton everything!
These are so easy to make, you won’t believe it. Just the right thing for Valentines Day or any day for that matter.
Julie’s Gluten-free Pumpkin Muffins are rich with the warm autumnal flavors of Fall, you will instantly want to curl up in front of a fire with a mug of hot tea.
Homemade potato pancakes are a delicious treat to eat, and are traditionally served during Chanukah. Although they take a little bit of work, they are definitely worth the effort, and you may just want to make them more often than once a year!
Once you try your hand at homemade applesauce, you’ll never want store-bought again. I like to make applesauce in a pressure cooker, which takes only 10 minutes at high pressure, or slowly simmered overnight in a slow cooker.
Sarah Matheny makes us some Mediterranean Lentil Meatballs right out of her cookbook Peas and Thank You!