Vegan (Hold The Dairy)
Featured
A vibrant (and vegan) tofu and watercress dip adapted from a dip my mom would make at many gatherings when I was growing up—her version, a bit more decadent, featured a bar of cream cheese.
A drizzle of honey and olive oil, plus some toasted pepitas complete this light, just-sweet-enough dessert.
Hold the eggs and make it vegan.
This salad hits in all the right ways—it’s bright, sweet, and salty with a bit of crunch and creaminess.
The sauce I put on just about everything. Vegan friendly and packed with good-for-you ingredients!