7 More of Your Favorite Sauces Made Vegan I had so much fun writing 7 of Your Favorite Sauces Made Vegan, and it got such a good response, that I thought I just had to do it again with seven more sauces. In the first article, I shared recipes for tomato sauce, Alfredo sauce, chile sauce, peanut sauce, Queso cheese sauce, pesto sauce and three kinds of gravy. As I explained last time, sauces elevate a meal, turning them from a bunch of ingredients on a plate to a composed dish. Knowing how to make your favorite sauces vegan gives you more options when it’s time to make dinner.
Les avantages étonnants de rose de l'Himalaya Sel Have you heard about the amazing Himalayan crystal salt that comes directly from the Himalayan Mountains? It is packed with some pretty amazing benefits and is an amazing new staple to add to your pantry. It is an absolutely wonderful alternative to table salt, and soon I’ll explain why. The History First of all, what makes Himalayan crystal salt so amazing? Vegan Sushi - Sushi Day - Sushiday.com I love to cook for others. Like, really, really love making sushi for other people. In a perfect world, I’d be allowed to experiment and have as much freedom coming up with new rolls as I do here on Sushi Day. But this isn’t a perfect world, and not everyone will eat all the random rolls I put together (and, to be honest, not everything I attempt comes out well…). And I’m okay with that.
Moroccan-Spiced Millet-and-Lentil Salad Recipe nutritional information Serves 6 You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand. Salad ½ cup millet ½ cup cooked lentils 2 medium carrots thinly sliced on sharp bias (½ cup) ½ medium red onion, thinly sliced (½ cup) ¼ cup sliced pitted Medjool dates ¼ cup chopped parsley ¼ cup roughly chopped pistachios ¼ cup pomegranate seeds 2 Tbs. minced green olives 1 Tbs. chopped mint 1 small orange, cut into pieces Dressing ¼ cup cooked lentils 1 pitted Medjool date 2 Tbs. olive oil 2 Tbs. orange juice 1 Tbs. lemon juice 1 tsp. ras el hanout spice blend 1 | To make Salad: Cook millet according to package directions.
Vanilla Chia Seed Pudding Lately, I’ve been getting a bunch of questions about how I make my basic chia seed pudding, spurred on by the many photos of chia goodness that pop up on my Instagram feed (hey, have we met on Instagram yet? If not, let’s–you can find me here). I eat a lot of chia seed pudding. A whole lot. 4 Vegan Drought-Friendly Recipes You Have To Try Our meals matter when it comes to saving water: if we choose a tofu dish over a beef dish, for example, we can save about 1,500 gallons of water per pound. Choosing tea over coffee saves about another 900 gallons of water per pound. There are plenty of easy and smart ways to slash water consumption, but it’s easy to miss hidden water usage in the foods we pick. March 22nd is World Water Day, which makes it the perfect opportunity to up our game when it comes to saving water and whip up some low water-footprint dishes.
15 Vegan One-Pot Recipes That Guarantee Easy Cleanup Cooking is fun, but I always have a huge mess of pots and pans to look forward to after I am finished with dinner. The one-pot cooking phenomenon used to pose a problem for vegans everywhere because of the lack of recipes. Now there are vegan one-pot recipes everywhere, so vegans can finally rejoice and bring out their inner lazy cook. If you’re anything like me, the lazy cook in you comes and goes. Kimchi Fried Cauliflower Rice If you had to pick just one food to eat for the rest of your life, what would it be? I’m still trying to come up to my final answer to this one, but I have a pretty strong feeling it would involve kimchi or a fermented food of some sort. Back in the ole days when rice was a regular staple in my diet, kimchi fried rice was one of my favorite dishes to make. The other day I found myself craving this combination of spicy kimchi with warm rice and veggies so I decided it was time to make a grain-free version with cauliflower rice!