I made these biscuits for the first time in December, and then again three or four more times in rapid succession. They're completely unfussy.
Hey there! I'm here with a new, fabulous recipe that you really need to try if you like salads with big flavor. No one will ever know it's vegan with no dairy, and can be gluten-free with one ingredient adjustment. This one has it all: divine creaminess, high crunch value, and upholds the high taste standard of a traditional caesar salad.
No refined sugar, no trans fats or preservatives, and dairy-free if you substitute vegan chocolate chips. You've got to try them, they're so good.
Since my last writing, I've gotten out my Thrive magazines, pulled up the Forks Over Knives website, thumbed through my Salad Samurai cookbook and many of my other favorite plant-based resources in search of the absolute best (read: unique, delicious and in-season) salads for the new year.
