Plant-Based Deliciousness

Tag: make-ahead

3-Ingredient Gingerbread Truffles

3-Ingredient Gingerbread Truffles

Today, I’m sharing a a holiday favorite. These little make-ahead truffles just taste like Christmas! And they only require three ingredients which can absolutely be a welcome change during the season of seemingly non-stop baking. Here’s where it gets really good… You will feel as if […]

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Just when I thought we were past the pumpkin-everything time of year, I found a can of pumpkin in the pantry…. My initial plan was to make these into bars (which, technically, is what we’re starting out with here) but then at the last minute, […]

Sourdough Stuffing Muffins with Apple and Fresh Herbs

Sourdough Stuffing Muffins with Apple and Fresh Herbs

Super cute and perfectly portioned, these vegan-friendly stuffing muffins are a fantastic addition to your holiday table. Use rosemary-infused olive oil for added depth of flavor. Prefer your stuffing a little on the sweet side? Swap out half of the sourdough for cornbread. Sourdough Stuffing […]

Eggless Frittata with Sweet Potato and Kale

Eggless Frittata with Sweet Potato and Kale

Ever since I made that amazing tofu “egg” salad, here, I’ve been mildly obsessed with tofu as an egg replacement. So what if I’m a little late to the party on this one; I’m here now and excited to veganize more of our favorite egg-based dishes. […]

Slow Cooked Vegan BBQ Sliders with Coleslaw

Slow Cooked Vegan BBQ Sliders with Coleslaw

Hi! Welcome to This Wife Cooks! Today we’re celebrating the early days of summer with one of our seasonal favorites – BBQ… And we’re doing it vegan style! At last, it feels as if summer is on its way! Temperatures are hitting the 80s, I’m wearing […]

The Six Million Dollar Tofu “Egg” Salad

The Six Million Dollar Tofu “Egg” Salad

I recently received a complimentary advance copy of Annie and Dan Shannon’s (www.meettheshannons.com) latest cookbook creation – Mastering the Art of Vegan Cooking (in stores next week!) and the first recipe I tried out of this beautiful book was The Six Million Dollar Tofu “Egg” […]

Easy Beer and Cheddar Dip

Easy Beer and Cheddar Dip

This dip is amazing with pretzels!  Don’t think about the calories, just eat it!  But wait a day or so, if you can.  While the dip is good right away, it’s even better the next day so it’s a great make-ahead appetizer or snack. The […]

Holiday Cranberry Sauce

Holiday Cranberry Sauce

I love cranberry sauce so much I could almost just sit and eat it all by itself.  The only time I make it though is Thanksgiving.  Maybe that’s what makes it so special.  I like to prepare the sauce two days ahead of the big […]

Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms

Because I had three full bags of baby spinach in the fridge that I needed to use or lose, spinach was the theme of last night’s dinner.  We had a delicious spinach and tortellini soup, more on that another day, and these little mushroom bites. […]

Sweet and Salty Pumpkin Seeds

Sweet and Salty Pumpkin Seeds

Have you carved your pumpkins yet?  If not, get to it; it’s Halloween week!   If you’re ahead of the game, I hope you didn’t throw out the built-in snack. This is the one and only time of year we eat pumpkin seeds so it’s […]