...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...
...flexible! Feel free to experiment with different variations. Here are a few of my favorites: Change up the greens. Replace the spinach with 1/2 cup kale. Switch the milk. I...
...flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts....
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...
...not too indulgent. Rather, they’re the perfect pick-me-up to start a slow morning or a great healthy snack on a cool fall afternoon. They’re on the healthy side, made with...
...that contains a mix of buckwheat and wheat flours. These are the noodles I usually choose (I also like these) – they still have the buckwheat’s yummy flavor, but they’re...
...the thick coconut cream completely separates from the watery coconut liquid. If the liquid mixes with the coconut cream, your final cream will be watery and will not whip well....
...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...
...has seeds, do your best to remove them from the melon before pureeing it—they add bitterness to the watermelon mixture. Leave room for the popsicles to expand. Liquid expands in...
...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...
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.
