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!
Sarah Matheny makes us some Mediterranean Lentil Meatballs right out of her cookbook Peas and Thank You!
This delicious dip recipe is based on the Garlic Dill Cream Cheese Recipe from Sarah Kramer in her book How It All Vegan.
This creamy vegan cheese spread is absolutely addictive! Bryanna Clark Grogan shares this recipe from her cookbook World Vegan Feast.
We had the incredible pleasure of Kittee Berns visiting us here at EDTV and sharing her recipe for somosa's, made the gluten free vegan way of course!
This is a great way to cook tofu ahead of time, so you have it ready and flavorful to use in a dish.
These spring rolls are fresh and delicious, and can be customized any way you like. We combined a few of our favorite ingredients from EDTV Membership and a few others. You will absolutely love these!
This recipe is a fun twist on traditional tapenade, and makes a fantastic appetizer. Serve it with some wonderful rustic bread, crostini or crackers.
I’ve been making this recipe for years, and it’s always a hit. The flavors are intriguing and do a little dance on your tongue. The nuts are equally at home served as an appetizer, tossed in a salad or even served with dessert.
Bao buns make a fantastic dinner, and are lots of fun to make. I usually have to make a double batch of these babies, as my kids gobble them up faster than I can make them.
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