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A ho-hum staple just got a kick in the pants. My brother who wouldn't eat anything green if his life depended upon it actually went back for seconds when I brought this to the table. Now, there is a testament.
I suppose, as many people do, I can get in a culinary rut. Finding myself making the same-ish things over and over again. However, I sometimes don't even see it! That is until I'm inspired by someone else's recipe and that's what happened here. My good friend, Natasha, who is a plant-based chef, and...
WHOA! Buttery - umami richness without any oil used on this perfectly roasted cauliflower. You'll love it!
Wanna carb load without the carb? Read on, my friend.
Sooo much better than the restaurants. Cheaper, too!
With a couple of easy swaps, I have taken out the saturated fat, added in a new star player (which is optional) to up the nutrient density, and of course kept that authentic oooey-gooey goodness flavor!
Because it's not enough to simply make spinach artichoke dip - we've got to wrap it up into a crispy, crunchy egg roll wrapper. This is perfection!This recipe was shown on the Plant-based Quarantine Cooking Show during the COVID-19 outbreak and during this time, I wanted all recipes to be simple and...
A wholesome and flavorful dal featuring yellow split lentils, fresh spinach, aromatic spices, and a medley of vegetables, garnished with cilantro and served with lemon for extra brightness!
Nope, not a new concept, but clearly a popular one! By substituting in a dairy free (vegan) cream cheese and adding in extra greens, we've made this old party fav actually sort of (gasp!) healthy!
