...the picture, chill the dough for 15 minutes. Then, scoop heaping tablespoons of the dough onto parchment-lined baking sheets and bake in a 350-degree oven until they’re golden on the...
...be gluten-free. Rosemary and thyme – These herbs take this vegan mushroom gravy over the top! Their fresh, aromatic flavors make it cozy and complex. All-purpose flour – It makes...
These easy oat bowls are the perfect breakfast if you love eating oatmeal in the morning but don’t have time to cook before you head out the door. The base...
...pizza night! In a sandwich. Skip the tarragon, and stuff these sautéed mushrooms into my seared tofu banh mi! On noodles. Again, skip the tarragon. Toss the savory sautéed mushrooms...
...and broth. Gradually pour them into the pan, whisking continuously. Then, simmer until the sauce thickens slightly, about 12 minutes. It will thicken more as it cools. Season to taste...
...need. Made with 7 basic ingredients, it comes together quickly in the food processor or blender. Herb Compound Butter These compound butters look simple, but their rich flavors will wow...
...to room temperature, then store the onions in the fridge. Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very...
...Use them in a big veggie lasagna. Top them onto homemade pizza. I like to use them instead of the sun-dried tomatoes on my favorite vegan pizza! Eat them right...
...Blueberry Smoothie Variations If you’re new to making smoothies, you’ll learn pretty quickly that they’re some of the most flexible recipes out there, so feel free to customize this one...
...that you don’t. They’re soft and tender, so let them rest for 10 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Vegan Gingerbread...
...them in a cast iron pan on the stove. At this stage, the fire-roasted tomatillo/onion combination smells like the best salsa bar ever. After grilling, let the hot vegetables cool...
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.
