...processor and pulse until just combined. The mixture should be crumbly. Place in the fridge until ready to use. In a large bowl, toss the chopped apples with the apple...
...vegetable stock. That way, the flavor of the spices really shines through. Don’t worry – the broth won’t be bland at all. The spices, onion, ginger, garlic, and mushrooms give...
...Don’t skip it! It makes all these delicious flavors pop. Combine these ingredients in a blender, or whisk them together by hand. Then, transfer the chocolate mixture to a small...
Where did the name ‘Buddha Bowl’ come from, anyway? If you’ve been on Instagram in the last 5 years, chances are you’ve seen these colorful bowls, packed with plant-based goodness...
...mins Total time: 15 mins Serves: 16 balls We love to snack on these vegan, gluten-free, and nut-free carrot energy balls! Make a big batch and freeze them to keep...
...pan and scramble until just set. Finally, stir in the cheese. Then, assemble the tacos. Divide the egg filling and avocado slices among the warm tortillas. Top with the remaining...
...Next, dip in the bread. Make sure the bread slices are well-coated in the egg mixture. As you dip them, place them one-by-one in a greased 9×13 baking dish. Then,...
...nutty, creamy romesco sauce with chickpeas instead of the usual breadcrumbs, meaning that it’s totally gluten-free. Tip: prep the sauce a day in advance, and this dish will come together...
...yeast – It gives this dairy-free cheese the nutty, savory flavor of the real thing! Garlic and onion powder – They add delicious depth of flavor. Apple cider vinegar –...
...Cook the meatballs and sauce ahead of time, and store them in airtight containers in the fridge for up to five days. These components also freeze well. Check out this...
...and stir until the ingredients are thoroughly combined. Finally, fold in the chocolate chips! Mix until the chips are evenly incorporated. Then, dig in with a spoon, or use a...
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.
