...advance – slice the cucumbers, make the pickled onions, blend up the edamame spread, etc. Then, slice the avocado and layer everything together right before you eat (or a few...
...and pepper. Stir, then let the squash cook on each side until lightly browned. Stir in the lemon juice, then add the spinach and toss. Add the pasta along with...
...3.4.3177 Love & Lemons readers will receive free shipping on sirkensingtons.com. Use the coupon code “chipotle” at checkout. This post is sponsored by Sir Kensington’s. Thank you for supporting the...
...Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette...
...don’t do that – let it cook the whole time even thought the outside will be very dark). Let cool completely, at least 2 hours. The bread is best sliced...
...the extras. They’ll keep for up to 3 months in the freezer, and I love to have them on hand for a quick, comforting breakfast or snack. To thaw one,...
...Be sure to add these right before serving so that they don’t get brown and lose their flavor in the oven. 15. Summer Blackberry Pizza 16. The Best Vegan Pizza...
...Scoop the batter onto the preheated waffle iron. (The amount you use will depend on the size of your iron.) Then, cook according to the time suggested by your waffle...
...is just as good as the delicious ice cream I had on our trip. The toasty, nutty flavor of the tahini pairs wonderfully with the maple syrup and coconut milk,...
...only a bit of bitterness. It mixes well too! Get the Ippodo Tea Ummon on Amazon for $30.99, or check out some of the other matcha powders I tested to...
...crispy Shiitake BLT that’s on page 171 in the cookbook (it’s the closest to the real deal!). I also love this smoky marinated tempeh as the “meat.” But this time,...
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.
