Chef Chad’s pea and mint pesto hot take; expect a fresh and bright citrus kick, along with aromatic mint and sweetness from the peas.
This vegan pesto recipe is a quick and easy one to add to your repertoire, with zinc-packed pumpkin seeds and a great cheesy taste!
Brussels Sprouts! They’re for more than just throwing at your brother when he gets in the way. And they certainly deserve more airtime than just a holiday side dish. Preheat your cast iron skillet so it’s wicked hot, halve some Brussels sprouts and grab your leftover cheezy sauce from the fridge. We’re makin’ pizza today!
We’re not making your sad old ‘iceberg lettuce with a few carrot shreds’ salad here. Salad is badass. There … we said it.
Get that image out of your head. That is not salad. That’s lettuce in a bowl and way too wicked boring. This is a flavor-packed stand-alone dish with a heavy dose of nutrients.
Welcome to week 2 of Veganuary! This week we’re starting off with our wicked take on pesto. You can ditch the dairy and still make your Italian Nana proud with your pesto prowess.
A Wicked home-made sauce adds life to even the most basic store cupboard dishes! Take the DIY route and you’ll make something healthier & tastier!
The demand for vegan food is rising so rapidly that it has become the UK’s fastest growing culinary trend of 2018 and is sure to kick off more in 2019. And rightly so because we all know it’s not a trend! In fact research shows avoiding meat and dairy is the single biggest way to reduce our impact on Earth.
We have to set people straight about salad all the time. We’ll say it again, “Salad does not have to be boring.” Just like we showed you with the Avocado Pesto Kale Salad last week: Salad is badass. And this time we’re kicking the badassery up a notch with fire.
Tallarines Verdes is Peru’s version of pesto pasta, which uses culantro in place of basil. The original boasts richness from local farmer’s cheese or parmesan and condensed milk, usually served alongside some type cutlet and (we are guessing) ice cold beer! That said we take a hard left and make this dish with easy-to-find ingredients that still offers full flavor and comfort like mamita used to make.