This might be one of our favorite meals-we never have leftovers. The kale is optional but is finely chopped, so kale naysayers will barely notice it. Whole spices, butternut squash, and protein-rich red lentils are simmered together and then finished with creamy cashew milk and a nip of lime juice. It’s filling and flavorful and will warm you up right down to your toes. I find it hard to make the same meal twice I always want to fiddle with some ingredient or try something new, but I happily keep this dahl in a consistent rotation. Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. Whether you need to impress a date or your family, this vegan take on classic Bolognese is sure to wow your table companions. ![]() My go-to plant-based spaghetti Bolognese is built from the authentic Italian recipe, but it swaps the meat with convenient and protein-rich black beans for a hearty, satisfying meal. ![]() Don’t skip the homemade ketchup dipping sauce you might want to double the recipe because these Tofu Fries with Chili Lime Ketchup by Michelle Anderson are addictive. Tossing the tofu in cornstarch creates a coating that crisps up, and the added spices infuse every bite. Air frying the tofu ensures the finish is perfect and the amount of oil minimal. Looking for a healthy alternative to your beloved potato fries and ketchup? Look no further than these lightly browned tofu batons for a filling snack or light meal. ![]() Source: Tofu Fries with Chili Lime Ketchup Extracted from JAPAN: The Vegetarian Cookbook © 2023 by Nancy Singleton Hachisu. Although served warm, this Agedashi Tofu on Silky Enoki by Nancy Singleton Hachisu is a light dish and is a welcome addition to any summer menu. Enoki mushrooms lend a slippery contrast to the fried tofu and the green bean garnish finishes the dish with a splash of color and a bright crunch.
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