The perfect mid-summer soup, this chowder is a simple as it is delicious. Packed full of veggies and flavor, it’s at its best with fresh off the cob corn but if you are looking for a taste of summer a
When the zucchini starts piling up in the fridge and you’re running out of ideas on what to do with it, look no further than these fritters. They are quick, easy and yummy. Dip them in your favorite s
Makes: 1 cup Ingredients 1 (5.3 oz) container Ripple Original Yogurt Alternative 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried dill 1/8 teaspoon Worcestershire sauce Pinch of
Ingredients 9 lasagna noodles 3 cups jarred marinara (such as Rao’s) 8 oz. vegan ricotta 1/4 cup vegan parmesan 3/4 cup Ripple Original Half and Half 8 oz. frozen spinach, thawed and drained 1
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Cook the pasta according to package directions. Drain and set aside.
Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
Makes: 8 servings Ingredients 1 sheet of vegan puff pastry, thawed according to package directions 1 pound asparagus, woody ends removed 8 oz. dairy-free herbed cream cheese, softened 1 tablespoon Rip
Preheat the oven to 450º F…
Heat coconut oil in a large skillet over medium-high heat. Add onion and garlic, and cook over medium heat until softened, about 6 minutes. Stir in jackfruit and cook another 5 minutes.
Heat the olive oil in a heavy-bottomed 10- or 12-inch skillet over medium heat…
Place sweet potatoes in a large pot of salted water on high heat. Bring to a boil then lower to medium heat and boil until sweet potatoes are tender, about 15 minutes…