These Crispy Tofu Nuggets from Attila Hildmann are a vegan twist on a traditional favorite and beat the fast food variety any day. If you don’t want to deep fry them, you can also fry them in a skillet until golden brown. The curry ketchup is a unique dipping sauce that packs a punch and perfectly complements the dish. It also goes great with your morning tofu scramble eggs!
Spring rolls are cool because it makes us vegetarians feel good about being able to split appetizers at Asian restaurants. However, there's really not much to them... they are really just some veggies wrapped up and fried. Still, that doesn't mean that they aren't straight up delicious.
F&W’s Justin Chapple knows how to make any more interesting: pickle the vegetables. The spicy dressing is vibrant, too.
Peel and seed 2 grapefruits, then blend with 3 to 4 tablespoons sugar and 1 cup ice. Sprinkle with cinnamon.
Baby spinach and Granny Smith apples combine to create the delicious green color of this smoothie you'll want to make again and again.
Combine orange juice, kefir or low-fat yogurt, avocado for creaminess and frozen cranberries.
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"Until I went vegan, I had never tried tempeh, soba noodles, kimchi, kabocha squash, nutritional yeast, millet, mulberries, or buckwheat…and the list goes on. Becoming vegan encouraged me to explore new ingredients, and it also introduced me to more global dishes