These Tempeh Cutlets Are Incredible! A 6-Step Recipe for Pecan-Crusted Tempeh Cutlets! If you’re not in love with tempeh yet, this recipe will change everything! You won’t want to miss this episode of #LunchBreakLive where cookbook author and Director of Compassionate Cuisine at Catskill Animal Sanctuary, Chef Linda, shows you how to turn your tempeh, a versatile and super-healthy plant protein, into tender, flavorful, nut-crusted cutlets in a flash.
Plant-Based Cooking Made Easy and Fun! Plant-based cooking can be unique and fun. Today we have two awesome recipes, Spinach Rose Pesto with Rainbow Raw Slaw! Starting with Golden Rose Milk to warm and heal your soul. Today’s guests on #LunchBreakLIVE are host, Melissa Breslow, founder of Mind-Body-Space and Open Eyes Foundation, along with holistic plant-based chef Kristen Alexander, founder of GaiaTree. Together they brought these scrumptious recipes to life on UnChainedTV!
A Magical Vegan Ceviche Recipe Fresh, Vegan Ceviche recipe shared on #LunchBreakLIVE! Tangy lime and lemon marinated peppers, onions, and other veggies make this dish a favorite! Join today’s featured guest The Vegan Foodie Eats’ creator Kimberly Guerrero, who’ll mix up this memorable dish for us. Let’s learn how it is done… Veganizing Anything And Everything Kimberly is a west Texas-based social media influencer known as The Vegan Foodie Eats.
Looking For A Drop Biscuit Recipe? Easy and veganized cream drop biscuit recipe revealed on #LunchBreakLIVE! Fast to make, fast to bake! Eat these delicious treats with vegan butter, jam, or fill with plant-based cream, chocolate, or berries. This recipe is from our guest Fran Costigan, a Vegan Pastry Chef, and it comes from her Rouxbe Essential Vegan Desserts Course!
You Can Make Authentic Italian Tartufo Dessert, Veganized Tartufo di Pizzo Italian Ice Cream Dessert on today’s #LunchBreakLIVE! This is a vegan Tartufo dessert you don’t want to miss. Originating from Pizzo, Calabria, this delectable sweet treat comes to life with award-winning filmmaker, actress, and vegan chef Lucia Grillo, creator of LVL • Lucia’s Vegan Lifestyle.
Aloo Mattar Made Simple We have a savory Aloo Mattar Masala recipe: Indian Potato & Peas Curry! A perfect winter meal that’s spicy and soupy, served with warm brown or white basmati rice, made by today’s #LunchBreakLIVE guest Priya Narayanan.
Classic Vegan Nachos, Old School Style Today we have a recipe for the classic nachos you remember enjoying throughout life! Nachos with ooey-gooey dripping cheese sauce. But today, the recipe is veganized. Don’t fret, the taste is off the charts delicious, and you wouldn’t even know the difference between dairy cheese sauce and this vegan sauce. Jump in our #LunchBreakLive kitchen with Youth Climate Activists Anaya & Sophia, as they make this tasty favorite on UnChainedTV!
Vegan Chocolate Mousse + Pomegranate Apple Cider Mocktail We have a heart-healthy treat that will be ‘love at first bite!’ Vegan chocolate mousse! Plus an special extra recipe for a sparkling pomegranate apple cider mocktail. Sounds refreshing!
Vegan Pigs In A Blanket, Minus The Pig! Carrots in a blanket, otherwise known as piggy-less vegan Pigs in a Blanket! A healthier and more compassionate option made with carrots. Featured guest chef and content creator, Alexa Chase, A.K.A.
A Fancy Protein-Packed Salad Made In The Blink Of An Eye Make a vegan protein-packed salad in close to a minute. You have no excuses, it’s easy to be vegan! This salad proves it. This is a salad packed with plant-based nutrition made by guest chef, hockey player, and performance coach Rick Scott!