Vegan Broccoli Cheeze Chickpea Burgers. I know you read the title of this post and COULDN’T EVEN.
Broccoli cheeze goodness, in burger form. Minus the cheese. Who needs cheese when there’s cheeze? Who’s confused? Everyone raise your hand. You see, “cheeze” refers to the pungent, cheese-a-licious flavor of nutritional yeast. Crunchy Thai Salad with Creamy “Peanut” Dressing + GIVEAWAY! This tasty Crunchy Thai Salad with Creamy “Peanut” Dressing is packed with crisp veggies and a simple allergy-free “peanut” sauce that will have everyone begging for seconds!
Vegan and gluten-free. Man oh man it feels goooooood to dig into a salad and be like “hot dayum, this is serious.” Let’s break down this here wonder salad, shall we? For the base we’ve got a delectable mix of shredded cabbage (I used a pre-bagged cole slaw mix cuz I’m lazy like that), sweet sliced romaine, shredded carrots, and red bell pepper. Toss all those delightfully crisp veggies with a sweet, gingery “peanut” sauce (that’s actually made with Sunbutter!!) A Cure for the Blues Pasta Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 6 Save ▴ Coconut Kale Chia Spread – Organic Burst® When a few OB team members made this spread the other day we seriously could not stop eating it!
Have it warm, spread on toast or a dollop on your bowls, salads or roasted veggies. It’s rich in omega-3 from Organic Burst Chia (remember chia is the richest plant source of omega-3 fatty acids!) Detoxifying soup recipe from Clean Food Dirty City. Coconut jam dot cookies - Amy Chaplin. Coconut jam dot cookies POSTED ON December 21, 2011 coconut jam dots Here is a delicious vegan cookie recipe in case you are seeking some last minute baking inspiration for the holidays.
Green vegetable tart with buckwheat sunflower crust - Amy Chaplin. This tart has been on my mind and in the making for a while.
Spring Minestrone Soup Recipe. Print Photography Credit: Elise Bauer Welcome spring with this savory soup from Hank.
~Elise. Recipe: Frisée Salad with Pickled Rhubarb and Easter Egg Radishes. Ingredients For the Pickled Rhubarb:8 ounces (2 stalks) rhubarb, cut into 2-by-½-inch batons on a bias 1 cup red wine vinegar 1 cup water ½ cup sugar 2 tablespoons salt.
Raw Avocado Lime Tart. Photography, recipe, and content Policy Content All content is copyright of Nutrition Stripped and shall not be copied, replicated, or duplicated.
Please be courteous, respectful, and refrain from using it as your own. You may share a recipe or image only by contacting, referring, or directly linking back to Nutrition Stripped. Photography and Recipe Policy We’re extremely flattered when asked to publish NS photography on a website or blog. Weeknight Root Vegetable Dal from The First Mess Cookbook. As a longtime vegetarian, Indian food has a special place in my heart.
Chewy naan, fragrant curries, all those chickpeas—yes please! It’s always good to know that I can walk into any Indian restaurant and count on having dozens of meal options on the menu. (Because, if you’re a vegetarian, you definitely know the feeling of walking into a restaurant and realizing that your dinner is going to be a limp side salad or a plate of fries. Womp womp.) In the Kitchen With: Donal Skehan’s Quinoa, Pea and Zucchini Cakes. Today, on St. Patrick’s Day, I have chosen to share a recipe from one of my favorite YouTube foodies, Donal Skehan. Donal is an Irish food writer, television host, and photographer who has recently moved to LA from Dublin with his wife, Sofie, and his rescue dog, Max, for their next food adventure. His first American cookbook, Fresh, was just released, and to keep with the freshness theme, I’ve chosen the Mini Quinoa, Pea and Zucchini Cakes with Salsa Verde.
Since spring is just around the corner, feel free to use fresh peas instead of frozen, and soak and cook your own chickpeas from dried instead of canned. Cast-Iron Charred Broccoli Recipe. Ingredients 4 tablespoons full-fat coconut milk 2 tablespoons lime juice 1 tablespoon gochujang 2 tablespoons fish sauce 1 teaspoon honey ½ teaspoon ginger, finely grated 1 pound broccoli. One Pot Italian Quinoa and Lentils. Let me begin by saying that this one pot Italian quinoa and lentils dish is very, very tasty. It’s also nutritious, easy to prepare, easy to adapt, and super creamy and comforting. Now that I have that off my chest, I can go on to admit that, as I was drafting this post, I thought to myself that I might as well have called it “how to make something super brown and mushy look and sound good.” I even asked Steven whether or not he thought the dish was too ugly to put on the blog. Autumn Lima Bean and Butternut Squash Succotash. I’ve always been a little smitten with the word “succotash.”
It goes in that class of words (along with, I’d argue, skillet, cobbler, casserole, dumpling, ragu, and pie) that seem to evoke warmth, coziness, gathering around the hearth–all that. In fairness, it’s not just the word that gets me. I’m also very partial to the real-life dish. Succotash is one of those meals that’s all the better because it’s so very simple, a tribute to fresh ingredients no matter what produce you use.
Cauliflower & Millet Polenta with Sauteed Mushrooms. I think a facial actually changed my life. Lentil Kibbeh. There’s a common misconception that when you become vegetarian (or vegan) you will have to eat a very restricted diet. Thai Mustard Greens with Coconut Milk and Lime Juice Recipe. Tuscan Kale Hummus with Dill - Nirvana Cakery. I promised you something green this week and here it is – the most amazing Tuscan Kale Hummus with Dill to brighten up your day. Gluten-Free Chickpea And Oat Flapjacks From Karen DeMasco. BY: tanya This recipe is from pastry chef Karen DeMasco of Hearth in New York City.
Also published on Medium. Creamy Cauliflower Hemp Alfredo Sauce - Making Thyme for Health. Cauliflower Hemp Alfredo- just 10 ingredients and 30 minutes for a healthy alfredo sauce that’s packed full of vitamins and protein. Savoury Celeriac Apple Crumble (grain-free & vegan) This Savoury Celeriac Apple Crumble is one of my old recipes from the blog that I love and that is so perfect for this time of the year. I wanted to refresh the pictures of this crumble and give this recipe more wintery cozy feel. Although I have to say I find taking pictures quite tricky at the moment, my favourite spot gets about an hour of good light these days and I’ve been struggling with the right camera settings. Nevertheless I’m having lots of fun bringing you some plant-based inspiration.
Now back to the recipe, because this Savoury Celeriac Apple Crumble is one the most simple meals to make & yet it tastes absolutely divine. Carrot Cake Breakfast Muffins (gluten-free & vegan) - Nirvana Cakery. Mustard Greens: Why They Are So Good To Eat And Good For You. What You Need to Know: Mustard greens are packed with energy-boosting, heart-healthy, disease-fighting nutrients.These greens are a delicious source of calcium, magnesium, folic acid and vitamin K, important for bone health.Raw mustard greens have a tasty, peppery bite, but you can mellow it by cooking them. By Phoebe Lapine Alice Waters is a fan. Michelle Obama grew them in the White House garden. They show up in delicious cuisines all over the globe, from Taiwanese street food to upscale Indian.
Artichoke, Leek and Mushroom Fried Parsnip “Rice” Via Fratta's Tuscan Minestrone Soup recipe on Food52.com. Parsnip, Leek, and Sweet Potato Soup. 4 Hearty Middle Eastern Recipes From Sofra Bakery & Cafe. Chestnut, Spinach and Mushroom Tart. Winter Root and Fennel Soup with Greens and Caramelized Cauliflower. Turmeric Pumpkin Soup with Coconut and Lime.