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Warm and Creamy Skillet Spinach Dip

Warm and Creamy Skillet Spinach Dip

Last updated on January 29, 2019 By Kate Kasbee Leave a Comment

By the time you read this I’ll be in California. I’ve bounced back and forth between Los Angeles and Chicago for the past five years and it looks like I might ...

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Delicata Squash & Brussels Sprout Potstickers

Delicata Squash & Brussels Sprout Potstickers

Last updated on November 28, 2018 By Kate Kasbee 1 Comment

Hi, it’s Kate. I’m here to blow your taste buds away with another delicious Asian-inspired recipe. If you know me at all, this should come as no surprise. I’m a ...

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Creamy Cucumber Dill Crostini

Creamy Cucumber Dill Crostini

Last updated on July 9, 2018 By Kate Kasbee Leave a Comment

Before I stopped eating dairy I had a love affair with cheese. Unfortunately, cheese didn’t love me back. My body hasn’t been able to handle dairy products for ...

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Jamaican Jerk Cauliflower Wings

Jamaican Jerk Cauliflower Wings

Last updated on June 19, 2018 By Kate Kasbee 2 Comments

 Big news! I moved to Los Angeles last week. I packed up my little car and took off for a cross-country road trip with my dog. This is actually my ...

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Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

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Our Favorite Recipes

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

Peaches and Cardamom Cream Smoothie Bowl

Peaches and Cardamom Cream Smoothie Bowl

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  • Who can resist a soft, melt-in-your-mouth sugar cookie? In high school I was OBSESSED with those Lofthouse cookies from the grocery store. The ones with the frosting and sprinkles. I used to call them cloud cookies. Do you know what I'm talking about? These Softest Vegan Sugar Cookies really hit the spot when the craving kicks in! You can find the recipe in the dessert section on wellvegan.com.⠀
  • These Raw Cacao Energy Balls are brimming with nutrient-packed nuts and are naturally sweetened with dates. Not a pinch of refined sugar in these treats! Whip up a batch this weekend to satisfy your chocolate cravings. You can find the recipe in the "Dessert" section on wellvegan.com.
  • At this point in the game you're probably looking for a new soup recipe to throw in your weeknight rotation. Have you tried our Vegan Broccoli Cheddar Soup? It's creamy, savory, and surprisingly dairy-free. We don't even mess with vegan cheese in this soup! It's a great way to get some extra veggies in your diet. You can find the recipe on wellvegan.com.⠀
  • I'm on a BBQ kick this week! The cool, drizzly weather here in Los Angeles is nothing compared to the snow in other parts of the country, but I'm still dreaming of summer. Luckily, you don't have to wait until grilling season to make our Hawaiian BBQ Tempeh Kabobs. Just dust off your cast iron pan to get those delicious grill marks. Swoon. The recipe is on wellvegan.com 🙌🏼
  • It's been a minute since we've shared the recipe for our Savory Tempeh Breakfast Hash but I made it this past weekend and was reminded how GOOD it is. This time around I swapped the regular potatoes for sweet potatoes and it was equally as amazing. However, I was lazy and used a non-stick skillet and I have to say, the cast iron pan makes a world of difference. Bookmark this one for a lazy Saturday morning! The recipe is on wellvegan.com.⠀
  • Here's some inspiration for your #MeatlessMonday! These cute little BBQ Chickpea Sliders deliver all of the sweet, smoky flavor you want from a saucy sandwich. The super easy (and affordable!) recipe is in our cookbook, Frugal Vegan. Grab your copy at the link in our bio!⠀
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  • Perhaps you saw this blushing beet hummus in our vegan charcuterie post earlier this week. It adds a pop of color to any Valentine's Day spread! It's so delicious slathered on a baguette or crackers. Here's the how-to:⠀
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Roasted Beet Hummus⠀
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½ pounds beets, trimmed⠀
1/3 cup tahini⠀
2 Tbsp. lemon juice⠀
1 garlic clove, minced⠀
¾ tsp. salt⠀
2-3 Tbsp. non-dairy milk (as needed)⠀
Fresh dill, chopped (optional)⠀
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Instructions:⠀
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1. Preheat oven to 350F. Wrap beets in aluminum foil, place them on a baking sheet, and roast for an hour, or until tender.⠀
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2. Once the beets have cooled, peel and quarter them. Add the peeled beets, tahini, lemon juice, garlic and salt to a food processor. Blend until smooth, adding the non-dairy milk 1 tablespoon at a time as necessary.⠀ 3. Scoop hummus into a serving bowl and garnish with fresh dill, if using.⠀

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