I am so excited to be sharing this recipe for Chocolate-Banana Cream Pie from the recently released From the Kitchens of Yam Chops cookbook!
What is not to love?! Chocolate, bananas, and tofu create this silky delight that will for sure become a regular in your kitchen!
Pick up a copy of Michael Abramson's book to see what other Yamchops favorites he is cooking up!
It is a hearty soup packed with green beans, kidney beans, navy beans, zucchini, carrots, celery, and tomatoes. I also sprinkled a little bit of vegan parm cheese shreds on top upon serving.
I love this soup for a blustery fall evening or a family potluck. Everyone will enjoy this soup.
I am all about curling up on the sofa in my lounge pants, in a thick robe, with a good book, and a bowl of macaroni and cheese. Does it get any better than that?
I have made vegan macaroni and cheese almost every way possible. I think I have tried at least two dozen recipes. It is not because I haven't found the perfect recipe yet, it is because I am having too much fun trying all of the different ways. Even the recipe I created today was a new way of making the cheese sauce.
I’m from Texas, which equals BBQ! It is funny because I didn’t start liking BBQ until I was 19 or 20. Now, it is one of my favorite foods, and I find every way possible to make it vegan-friendly. This is a BBQ Soy Curl Sub using Butler Foods soy curls. They make the soy curls by using non-GMO whole soybeans, in which they cook, texturize, and dehydrate them. The only thing you have to do is rehydrate, season, and cook. I have pan fried, stir fried, air fried, baked, and slow cooked them.
This recipe, inspired by Sudra, a local vegan Indian restaurant, and a recipe I found online, is usually on the spicy side, but I make a mild version of it. I also cooked this in an Instant Pot, an electric pressure cooker. I purchased the InstantPot almost two years ago, and I have used it almost every single day since then. You don't need a pressure cooker for this recipe, but it makes it very easy and quick!*
Before my vegan days, my brother and I would make these every Thanksgiving and Christmas. I still try to make these once a year using the Betty Crocker recipe (the recipe we used when I was a kid) that I veganized.
2 1/2 cups Original Bisquick™ mix
1 package (14 oz) Lightlife Gimme Lean® Sausage
1 10oz block Follow Your Heart Vegan Gourmet Cheddar, shredded (or your favorite vegan cheese)
1/2 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh parsley
1-2 tbsp Vegan Magic Bacon Grease, melted
Up to 1/2 cup unsweetened, original flavor nondairy milk (I used soy milk)