No-Bake Easy Fruit Tart
by Gloria Kim Ingredients 1 cup pineapple juice 1/4 cup cashew pieces (1/3 cup if whole pieces) soaked for a few hours (no need to soak if using a…
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Cheeseless Stuffed Shells
by Eunice Kim Ingredients (Makes about 1 1/2 trays of shells) 1 box of 20 oz. Jumbo Stuffed Shells pasta (you will end up using 2/3 of the box)…
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Quick Sweet & Spicy Soy Curls
presented by Gloria Kim Ingredients 4 cup soy curls dried 3 TBS corn starch 3 Tbsp vegetable oil 4 cloves of garlic, minced Sauce ingredients 3 tsp…
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Vegan Ranch Dressing
Adapted from Naturally Gourmet by Karen Houghton 1 Cup Vegenaise 1Ttbsp dill weed 1Tbsp basil 1 Tbsp garlic poweder (use only 1 1/2 tsp if using…
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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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Basic Vegetarian Miso Soup
The key to good miso soup is to never boil it. Boiling the stock, which is the basis of the soup, makes it cloudy, while boiling the finished…
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