Photo by James Ransom Serves 6 to 8 Author Notes I love fall’s flavors … especially roasted butternut squash. Combined with an orzo pasta and some microgreens — your choice of watercress, arugula or any dark green, and you have the lushness of a roasted fall veggie with the lightness of a summer salad. I
Advertisement Directions Instructions Checklist Step 1 Pulse garlic, serrano and ginger in a mini food processor until minced. Scrape down the sides and add onion. Pulse until finely chopped but not watery. Advertisement Step 2 Heat oil and ghee in a large saucepan over medium heat. Add the onion mixture and cook, stirring occasionally, until
Photo by The Shared Plate Serves 2-4 Author Notes Subtle is rarely a word used to Korean food and this dish is no exception. Piquant, peppery and robust- the tender tofu juxtaposed with crisp bacon lardons and a spicy green onion salad is a Korean inspired “mapo tofu”. This dish is easily vegan and vegetarian
Skip to content Most Popular Jackfruit Sloppy Joes Meaty jackfruit makes these vegan sloppy Joes rich and filling. Jackfruit, a starchy tropical fruit, is mildly nutty and sweet, a blank canvas for a warm and spicy sauce like the one for this quick meat-free sandwich. By Adam Hickman Jackfruit Barbacoa Burrito Bowls Jackfruit, a tropical
Photo by dotandolive Prep time 20 minutes Makes 12 almond butter cups Author Notes http://dotandolive.com/almond-butter-cups/ These chocolate almond butter cups are vegan, gluten-free, free of refined sugar, and perfect for people with peanut allergies! My oldest daughter, Grace, absolutely loves peanut butter. (I mean who doesn’t?!). Her favorite Halloween candy is Reece’s Peanut Butter Cups.
