There’s nothing quite like savoury tofu. I could eat it for breakfast, lunch and dinner. It’s such an awesome, high protein addition to almost anything- salads, tacos, soup. But with this peanut dipping sauce, it’s unlikely to find its way into anything but your mouth.
If you’re too worn out to make the dipping sauce, don’t fret. No one will judge if you dip these bad boys into some hummus, vegan ranch dressing, or chilli sauce.
Continue reading “BAKED SESAME TOFU STICKS”
I had a craving for some complex flavours, and so these little numbers came together. The cheese is nut-based, with spirulina added to make it look like actual blue cheese. It’s got a slightly sour taste to it, which I personally love. Others, not so much (watch a Toronto Star taste test here).
The jalapenos can be store-bought, or if you’re adventurous, you can make your own. The combo of vegenaise, cheese, and avocado creates the creamiest topping that seems to melt in your mouth. Paired with the crunchiness of the cracker, it’s a celebration in your mouth. This appetizer is great for vegans and non-vegans alike. If folks like “real” blue cheese, they’ll be willing to give this a go as well. It’s so quick to pull together and you can easily vary the recipe based on what’s in your fridge at the time. Continue reading “BLUE CHEESE, AVOCADO & JALAPENO BITES”