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Bookmark or Share- The Best Salty & Savory Vegan Feta Cheese | The Full HelpingJust wanted you to know that when you have lamented writer’s block and have posted simple recipes like this on your blog, that is when I love your blog the most. Most people also have full lives and it’s often only these these recipes that I actually make! I love your tofu egg salad recipe for example!
- Versatile Lemon Pepper Baked Tempeh Cubes | The Full HelpingI was too hungry to let it marinate for the full time, but it was incredible after the hour or so I managed. I will definitely be making regular, bigger batches of this for a quick protein pick-me-up/addition to plates and bowls all week long!!!
- Moroccan-Inspired Chickpea Tomato Stew | The Full HelpingAdd the tomatoes to the pot. If using canned whole peeled tomatoes, use a potato masher or the back of a large spoon to crush them well. Add 1 tablespoon sugar (more as needed) salt, coriander, cumin, red pepper flakes, cloves, and cinnamon.
- Simple Oven Roasted Beets (No Peeling!) | The Full HelpingStep 5: slip the skins off under cold, running water. Here’s the fun part: peeling with no hassle. Remove each beet from its foil wrapper, and, while holding the beet under cold, running water, slip the skin off.
- Simple, No Fail Tofu Burgers - The Full Helping1 14 or 15-ounce block extra firm tofu, pressed for at least 1 hour if possible; 2/3 cup rolled oats; 2 tablespoons tahini; 2 small carrots, grated
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