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Vegan Chef Rebecca Kane shows how to make a vegan dairy-free cheesecake. The base of the cheesecake is flavored with ground almonds, vanilla extract and agave syrup, while the cheesecake mix is made with cashews, lemon extract and coconut oil for a creamy, thick texture.Share
Chef Rebecca Kane shows her recipe for vegan French toast. Flavored with vanilla essence, almond milk and banana, this recipe makes for a crispy, sweet, luscious treat.Share
Shine On Raw founder Rebecca Kane shows how to make a luscious vegan ice-cream. This ice-cream is lovely, with real banana, vanilla extract and delightful chocolate flavor coming from the cacao powder.Share
Meet Barry Schwartz, the founder and tempeh master behind "Barry’s Tempeh". To Barry, tempeh-making is an exciting, alluring and magical process: a job where he gets to combine his love of science with his love of farming and community. In fact, he prides himself less as a business person and more as a care-giver.Share