The options are endless with these Vietnamese inspired Quinoa Veggie Spring Rolls. Add any fresh veggie, tofu or seafood you'd like and just roll it up. We made ours vegan, paleo and gluten free with a slight twist to the traditional spring roll...using cashew butter instead of peanut butter.
We’re welcoming the newest member of the Alter Eco truffle family with a Chocolate Mint Pie packed full of oh-so-minty goodness!
Homemade chocolate bark is a wonderful gift for the holidays and it couldn’t be easier to make. We loved this combination of fresh pomegranates and ginger to give it a true taste of the season. Thanks to Lara Delilah of Vanilla Crunnch for the recipe. Check out her website for more mouth-watering vegan desserts. http://vanillacrunnch.com/
This flavorful recipe would be great for camping, either made with a pan over the fire or grill, or thrown on the BBQ with the salsa as a topping. A versatile recipe, made with an easily found vegetarian meat option, this one will surely delight and tickle those summer taste buds!
In Thailand, the rice is harvested in November and December when the weather is cool, and rice pudding is often proudly made with the first grains of the season. Made on the stovetop, our rice pudding is simple as long as you don’t mind stirring. It is just lightly sweet, made creamy with almond and coconut milks. It has a
wonderfully rich mouthfeel, without overpowering the delicate natural jasmine aroma. Dairy and gluten-free without trying!