Equipment
food processor
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Recipes
Showing 13 of 13 recipes
Cashew Tabbouleh with Stewed Vegetables
Bulgur and tender summer vegetables finished with whole cashews and a creamy basil-cashew Parmesan pesto.
Cheesy Jalapeño Cashew Dressing
A smooth vegan cashew dressing with jalapeño, lime, nutritional yeast, white miso, Dijon, maple syrup, and garlic, ready in five minutes.
Chili Coconut Tofu Sandwich
Thin crisp-edged tofu coated in toasted garlic-coconut chutney, stacked with herb yogurt and quick-pickled cabbage.
Classic Creamy Chickpea Hummus
A silky classic hummus made with chickpeas, tahini, lemon, extra-virgin olive oil, and an ice-cube trick for an especially creamy texture.
Cream and Ham Tortellini
Homemade meat-filled tortellini tossed with diced cooked ham in a silky cream sauce, finished with nutmeg and Parmigiano Reggiano.
Vegan Crispy Rice Salad
Oven-crisped paprika rice, soy strips, cucumber, and tomatoes finished with a creamy cashew-miso dressing.
Deviled Eggs
Classic deviled eggs with a creamy Dijon and mayonnaise filling, brightened with pickle brine or apple cider vinegar.
Falafel: Original Recipe and Tips
Crisp, aromatic falafel made from soaked dried chickpeas, fresh herbs and spices, with a tender interior that never turns dry.
Focaccia with Cheese from Recco
Paper-thin Ligurian focaccia made without yeast, filled with creamy crescenza and baked crisp in two trays at very high heat.
Lentil Burgers
A delicious and hearty plant-based alternative to traditional beef burgers, made with protein-rich brown lentils and warm spices.
No-Bake Strawberry Cheesecake Without Gelatin
A chilled cookie-crust cheesecake with cream cheese, strawberry yogurt, whipped cream, and fresh strawberries, set without gelatin.
Eggless Peach Tiramisu
A summery peach tiramisu layered with peach-soaked ladyfingers, vanilla mascarpone cream, macerated nectarines, and toasted hazelnuts.
Salted Caramel Cheesecake
A thin baked cheesecake slab with a Biscoff crumb base, caramel swirls, caramel-filled cracks, and flaky sea salt.