We recently discovered the most refreshing gazpacho imaginable — made with pineapple and cucumber! You probably have a cucumber or two lounging around your kitchen, especially if you have a garden.
Many of us have fond summer memories of sitting outside in the warm sun, digging into generous helpings of pineapple upside-down cake. Of course, the traditional recipe utilizes eggs and milk, but these ingredients aren’t necessary for our delicious version. Our recipe uses fresh pineapple instead of canned. Colorful pomegranate seeds replace the usual Maraschino cherries.
It’s May already, which means the official beginning of barbeque season! Some of you might be catching whiffs of your neighbor’s meat-based cuisine and wondering what on earth you can cook that didn’t come from an animal. Fear not, because we’ve got you covered with these delightful tofu/melon/pepper skewers! The marinade is light but zesty, due to the inclusion of red pepper flakes, and the heat from your grill will impart a subtle crispiness to the tofu.
The chilly autumnal temperatures may have you longing for a warmer climate. However, if you lack the time and/or money for an impromptu tropical vacation, this zesty dish is the next best thing. It’s exotic, inexpensive, and incredibly easy to prepare. Our sweet-and-sour recipe calls for diced tempeh, rather than…
Last week’s recipe for Vegan and Gluten-Free Paletas de Aguacate, or, Avocado Mexican Popsicles was a hit, so we’re bringing you another recipe that packs a little kick. Paletas, mexican popsicles, are a traditional frozen sweet treat sold throughout Mexico.