Easy to do! Bake a potato and cut open. Pour a spoon of homemade chili over the top, and top with cashew sour cream.
Cashew sour cream take a little planning but is super easy to make. Soak some raw cashews for about 4 hours, add a bit of lemon and apple cider vinegar, salt and water and blend in food processor, until it’s creamy. It tastes even better after it’s chilled a few hours.
Organic Vegan Lasagna, made with spinach and vegan pepperoni and vegan tofu ricotta (homemade) cheese spread, topped with vegan blue cheese and capers.
This was so GOOD! The key to this is a great homemade sauce (I like to use my garden grown peppers and herbs for flavor, and take them out when done simmering) and perfectly seasoned tofu. Mash it up and season like a traditional ricotta, no egg necessary. The tofu will re-bind perfectly.
Ravioli- artichoke spinach tofu ricotta kalmata olive topped with arrabiatta sauce (spicy tomato marinara) peas, cannelinni beans, and a side of this amazing Romanesco Broccoli, tastes like cauliflower, looks like fairy castles. Organically delicious!