...a short, sweet season, so put them on your pizza while you can! I roast halves and then quarter or roughly chop them before baking them on a pizza. Roasted...
...before you form the balls. Drain and rinse them before proceeding with the recipe. Once the chickpeas soak, pulse them together with the other ingredients. Add the chickpeas to the...
...like cashews, sweet potatoes, and nutritional yeast. Onion and garlic – They add savory flavor to the enchilada filling. Mushrooms, poblano peppers, and black beans – They make the filling...
...it with parchment paper, which will help you remove the entire cake from the pan (in one piece!) later on. For even stripes, slice off the top of the chocolate...
...wall mount included(!), and all the connections and stuff go through a box on the other end of a tiny cable (they call it the Invisible Connection) so you don’t...
...create a smooth, nutritious puree that’s just as creamy as any combination of cream cheese, sour cream, or mayonnaise. Garlic and scallions – Their oniony flavor is the perfect complement...
...the milk solids at the bottom of the pan turn golden brown. The butter will foam around the edges in the first few minutes of cooking. The foam will subside...
...the mango off the pit. Repeat the same motion on the other side. Then, score each mango side. Set the pit aside, and place one of the mango sides skin-side-down...
...and vanilla. Beat vigorously to incorporate the flax with the other ingredients. Stir in the zucchini. Then, combine the wet and dry ingredients. Add the dry ingredients to the zucchini...
...free to use unsalted butter if you prefer. In that case, season the stuffing with an extra 1/4 teaspoon salt. Leeks – I love their sweet, oniony flavor with the...
...juicy garden tomatoes, and tender zucchini. Don’t forget the basil on top. Watermelon Gazpacho Don’t be fooled—the watermelon in this gazpacho doesn’t make it sweet. Instead, it offsets the sharp...
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.
