Non-Bake Non-Dairy Lemon Cheesecake
by Esther Kim Crust: 2 cups almonds 3/4 tsp. vanilla 1/8 tsp salt 1/4 chopped dates (heaping) Filling: 3 cups soaked cashews (4 hours) 1.5 cups…
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Good Enough Curried Chickpea
by Eunice Kim 9 cup cooked garbanzo beans drained (3 cup dry with a little salt in the water) Oil for saute 1.5 red onion chopped 3 tbsp minced…
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Japanese Kabocha Pumpkin Salad
by Tomoko Kim Salad ingredients: 1/2 Kabocha pumpkin (about 14 oz.) warm or chilled 2 vine ripened tomatoes Daikon radish (4-5 oz.) Green part of 1…
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Japanese Wafu Salad
by Tomoko Kim Salad ingredients: Salad greens (spring mix, lettuce, etc.) Cucumbers Bell peppers Tomatoes Avocadoes Tofu Edameme Optional toppings:…
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Pepper Cream Pasta
by Gloria Kim 1 package of pasta (16-18oz. dried of your preferred pasta) 1cup raw cashew nuts 2 cup water 1/2 red or orange bell pepper (orange has…
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