...the cabbage and jalapeños up to a day ahead and store them in the fridge until you make the tacos. Make them vegan. The only non-vegan component in this recipe...
...them with your spatula or spoon once they’re in the skillet. Stir to combine with the onion and spices. Bring the sauce to a simmer and cook until it thickens,...
...to a boil. Prepare the pasta according to the package instructions, cooking until slightly past al dente so that the noodles will stay tender once they cool. Drain the pasta....
...screen from going dark Instructions Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Place the almonds on the first sheet and the grapes on the...
...as the beans themselves. Onion, garlic, carrot, and celery – These aromatic veggies add savory depth of flavor. Canned chipotle peppers and adobo sauce – They give this black bean...
...Add the onion, a few pinches of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper....
...pickled onion, and season with more salt, if desired. AB&B Crackers: Spread the almond butter onto the crackers and top each with the strawberries, blueberries, and coconut flakes. Notes *If...
...the email series will point you straight to Love & Lemons’ best content. You won’t find all these tips on the blog! The email series allowed us to highlight recipes...
...quinoa, making the yogurt sauce, and roasting the chickpeas. Then, assemble bowls in meal prep containers with the quinoa, roasted chickpeas, tomatoes, cucumber, and pickled onions. Store them in the...
...Appetizers and Snacks These tasty zucchini recipes will steal the spotlight at any summer gathering. But don’t just save them for entertaining! These snackable squash dishes are so fun and...
...methods I like to use, one with the husks on and one with the husks off. I recommend using the second method for this recipe, as it’s a bit quicker...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
