This month’s Recipe Redux theme was to show off our favorite springtime holiday recipe. This spring leek asparagus vegan frittata is made with tofu and nutritious spring vegetables. It’s an easy tofu frittata loaded with antioxidants, fiber and protein. A perfect recipe for vegan Easter brunch or any spring time
For this month’s Recipe Redux, we were challenged to make a recipe using a new kitchen gadget or gizmo. My current kitchen gadget obsession is my dehydrator. I used it to make this flavorful vegan chive cream cheese out of cashews and aquafaba. I’m also linking up with Deborah and
Disclosure: I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time. In case you didn’t know, I
