Today is the day we are combining several recipes to make this an avocado lover’s dream.
We’re grilling up some green beans this time to make some wicked awesome pico.
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.
Happy New Year! We’re starting off with a base sauce that we’ll need moving forward and you’re gonna love it!
Bright purple+crispy-charred cabbage, creamy avocado, fresh cilantro and spicy red peppers are gathered on top of a crispy crostini. Insert into face and repeat.
Queso. K-so. Today we’re going to make everyone’s favorite, ooey-gooey, scoopable, rich and delicious queso out of cashews, butternut squash, miso and a few other easy-to-find ingredients.
Food on sticks: we’re into it. We pressed, sliced, marinated, skewered, grilled then smothered these gorgeous king oyster mushrooms in a ginger-peanut sauce. This is a wicked easy and delicious way to use this type of mushroom!
Skillet Roasted Chili Carrots. If you haven’t noticed already, we’re all about melding ease of preparation with great flavors. These dirty little roots are no exception and can accompany almost any meal or hold the stage on their own.
Eggplants, aka Aubergine in the UK, halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and karate-chopped ninja nuts … this one’s on fire and we love to feel the burn!
Today we’re going to slow roast some jewel sweet potatoes and then roll them in a wasabi pea crust to make this wicked healthy dish!