...and Dijon mustard. Whisk together the dressing, and add the cooked pasta, veggies, beans, olives, and artichokes to a large bowl. Toss them with the dressing, and fold in the...
I don’t think recipes can get more fun than this cauliflower mac and cheese. It’s delicious, comforting, and completely ironic. You won’t find any “mac” here, and you won’t find...
...lemon juice, vinegar, garlic, mustard, salt, and onion powder and blend until completely smooth and creamy. Chill for at least 4 hours. The consistency will thicken up in the fridge....
...2 tablespoons extra-virgin olive oil 2 tablespoons nutritional yeast 1 tablespoon lemon zest 2 garlic cloves 1 teaspoon sea salt ½ teaspoon dried oregano ¼ teaspoon red pepper flakes Cook...
...water – It gives the sauce more volume and balances its flavor. For even more depth, use low-sodium vegetable broth instead. Find the complete recipe with measurements in the recipe...
...of your choice – feel free to sub in whole grain or gluten free) 3/4 cup corn kernels (in addition to the corn that is in the sauce recipe above)...
...a plate and sprinkle them with the remaining 1/4 cup quinoa. Gently roll them so the quinoa coats the outside of the balls, then press each in the palm of...
...on Amazon for $29, or check out some of the other matcha powders I tested to find the best one for you! If you love this matcha latte… Try my...
...to remove some of the bitterness. [br][br]This recipe is vegan, the pretzel buns I used are not. To make these gluten free, scoop the salad into lettuce cups.[br][br]The chickpea salad...
...salt and pepper, and the lemon juice. Massage the leaves until they soften and wilt down. Portion into serving bowls with the quinoa, watermelon radish, avocado, herbs, and broccolini. Season...
...them closely. Reduce the heat as needed so that the outsides don’t burn before the middles have a chance to cook through. Repeat the cooking process with the remaining batter,...
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.
