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.
Easy Raw Vegan: Corn-Oat Flatbread (no dehydrator needed) I almost went the cheesy vintage food photography route and included a few of my porcelain figurines in the background of these pics...maybe next time. I always keep some kind of flatbread in my fridge. It makes for yummy open-face sandwiches of all different varieties(just type "bread" in the search box at the top left corner of this page and you'll get a bunch of ideas!) and definitely helps for a quick meal when I don't have time for anything else. How to Make Great Fresh Mozzarella Cheese This has been Revised a little bit because some people have had a little trouble with the original. Even I had a few bad batches. The main differences are the times in the microwave. Follow the instructions carefully and you should end up with an almost 100% foolproof batch of Mozzarella Cheese If you like fresh home made Mozzarella Cheese then try out this Instructable.
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.
Raw Indian Pakora’s A delicious, authentic tasting Indian appetizer – with a nice texture and bursting flavors. Ingredients Seed Powders1⁄2 cup sunflower seeds, ground 1⁄2 cup flax seeds, ground 1⁄4 sesame seeds, ground 1⁄4 cups almonds, ground fine like flour 1 tablespoon chia powder Spices1⁄2 tsp cumin 1⁄2 tsp curry powder 1⁄2 tsp paprika 1 tsp garam masala 2 tsp Nature’s Cargo Sea Salt 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.
20 Smart Uses for Leftover Juice Pulp One of the questions I get asked most about juicing is “What can I do with the juice pulp?” Tons of things! Read on for 20 of my favorite uses for leftover juice pulp—and get inspired to reduce your food waste and make fantastic use of healthful fiber. 1. Blend pulp into a smoothie to add fiber. 2. 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.