This tasty vegan pesto features garlic scapes instead of basil and uses creamy tahini instead of olive oil. It is a great sauce for pasta, rice salad, or as a spread on a sandwich. So good!
3 different color beans make this a pretty and healthy vegan salad to bring to a party or add to pasta or quinoa at home. You will LOVE the white miso sauce, lemon and maple syrup dressing.
Here's a delicious whole food potato salad without processed vegan mayonnaise. Hooray! And it is a filling gluten-free salad everyone can eat from potluck table.
Fava beans are satisfying soft broad beans that are delicious hot or cold, and just adding some lemon, sea salt and zatar makes them a easy-to-make vegan gluten-free dish. 3 cups of cooked fava beans (can be cold, warm or hot) sea salt to taste juice from half a lemon zatar spice blend Combine the fava beans, salt and lemon juice. Sprinkle with zatar.
Yellow lentils are a time-saving beans that go a long way and become nice and creamy. Tamarind paste adds a sweet and sour kick your tongue with thank you for.
This slightly sweet sesame dressing goes great with fresh salad greens, on rice, or as a dipping sauce
Preparing the sweet potatoes and dry roasting the cashews requires a little preparation, but it makes this satisfying salad colorful, delicious and memorable. Red onion, fresh ripe avocado and raw spinach make it beam right out of your salad bowl. The straight up tahini dressing takes no time at all. 1 medium size garnet yam (aka sweet potato) or purple Japanese sweet potato boiled or roasted 1 avocado diced a sliver of red onion diced 1/2 cup fresh chopped spinach drizzle of tahini sprinkle of unsalted freshly dry roasted cashews Combine sweet potatoes, avocado, onion and spinach in a bowl. Drizzle with tahini. Garnish
Make yourself a fancy matcha latte at home and feel that caffeine make you want to shimmy
This delicious dip is a fun variation of baba ganoush and hummus that will add excitement to any hummus monotony. It can also be used as a white pasta sauce or spread. 1 roasted eggplant 1 small clove raw garlic or 2 large gloves of roasted garlic 1-2 Tbsp tahini 1/2 a fresh lemon (just the juice) 1/2 cup cooked white beans (navy beans or cannellini beans work great) 1/4 cup chopped fresh parsley Prep: Roast the garlic and eggplant at 400 degrees for 30-45 minutes, or until a knife slides in easily Cut the eggplant in half so there are two long halves and rub a little olive oil on
Inspired by the "Jay" vegan restaurants in Thailand, this fried rice pops with colors from corn, red peppers, peas, red cabbage and cherry tomatoes. Chopping all vegetables to the size of a pea makes this dish a speckled rainbow. Mirin makes is sweet and a squeeze of fresh lime makes it sour. So delicious.