Tofu is one of the most common protein source for vegans. This recipe uses the traditional way of making curries with yogurt but instead of using dairy yogurt, I prefer to use coconut yogurt.
Everyone has a favorite chocolate chip cookie. My kids like the one I picked up from a local vegan bakery, so I didn't want to experiment with it, but once the bakery closed, we had to start experimenting, and we all fell in love with the results of this one.
I love making this soup because I can put everything in the slow cooker and walk away to run some errands and come back home to a warm, delicious smell of soup!
This soup is a favorite at my house. As the warm weather has come to an end and our vegetable garden has turned cold, this is both a callback celebration to the end of summer as well as the start of fall.
This flavor combination is a frequent guest in my kitchen, enhancing the taste of dry vegetables, salads, fruits, tofu, and beyond. Its versatile application knows no bounds, making it a go-to spice blend in my culinary arsenal, often coming to the rescue when a dish needs that extra touch of flavor.