...check them out! I used their new pita bread and organic hummus in this recipe, but I’m also loving their quinoa pasta and their award-winning gluten-free breads. And don’t get...
...and they keep for weeks in the freezer or fridge. At least they do in theory. If you love these energy balls as much as we do, there’s no way...
...wait to add half the herbs and pine nuts until right before serving. The herbs will retain their vibrant color and the pine nuts will keep their crunch. Toss them...
...taste pinch of garlic powder pinch of onion powder sea salt Instructions Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic...
...like[url href=”https://sirkensingtons.com/products#mustard-anchor” target=”_blank”]Sir Kensington’s Spicy Brown[/url]) 2 to 3 cups grated white cheddar, Gruyère or [url href=”http://daiyafoods.com/” target=”_blank”]Daiya[/url] cheese ¼ red onion, thinly sliced 1 apple, thinly sliced 16 sage...
...their slave-free tomato recipes today as a collective voice for change. Here’s the nitty gritty: The Solution: Recipe for Change–a campaign led by International Justice Mission in partnership with the...
...and gluten free. The banana here is the linchpin, so you won’t want to sub that out. But feel free to use whatever berries you have in season. blueberry banana...
I hope you’ve all had a great start to the New Year! I’m popping in today to share these super fun, super healthy Kimchi Brown Rice Bliss Bowls. They’re a...
...I still use many of my Grandmothers recipes today! Hop over to the Austin Food & Wine Blog for the rest of the interview! (photos by the talented Aimee Wenske)...
...olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside. Cut the iceberg lettuce in half through the core, then cut out the core. Slice the...
...with the rack in the center position. Place a 10-inch cast-iron skillet in the oven to heat up, about 5 minutes. Carefully remove the pan. Swirl in 1 tablespoon of...
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.
