This is pretty good. I've never actually ate it on a salad, but I have served it alongside chickpea cutlets and it was great. It's really thick, and I actually like to leave mine s...

This is my "go-to" raw salad dressing. You just throw everything in your blender and it's ready to go. The pine nuts make it creamy, and with the fresh herbs it's really delicious.

This was easy to make, but a little bland. I ended up adding thyme, rosemary, and a little oregano to make it more "ranchy". I did like the creaminess of it though.

This soup was ridiculously strong. I couldn't even eat it. With half an onion and two cloves of garlic, it'll take your breath away.

This is my "go-to" tofu scramble recipe, although I change it based on what vegetables I have available. I like mixing the spices and garlic with the tofu prior to adding it to the...

I love this recipe, although I rarely eat it for breakfast (it's located in the breakfast section on Kramer's cookbook). It's thankfully very cheap, which is great for a student li...

I rely on tofu scrambles when I want something cheap/fast/easy and that lets me get creative and use whatever happens to be in my kitchen at the time. While this scramble was good...

I can't explain how great these are. I'll be honest and say it's been so long since I've had a real omelet that I have no idea what they're supposed to taste like, but with that in...

Every time I make these cookies, they come out perfectly. Do know, however, that you might have to add a bit more flour if the batter is too moist. This recipe results in beautiful...

These cupcakes were moist and flavorful. The walnuts and raisins added a nice texture. They tasted like the carrot cake I remember eating in my pre-vegan days, especially with the...