This is by far my new favorite way to make cauliflower! It’s savory and a tad spicy and I know you will love it too because it got a huge reaction when I posted it on Instagram (you follow me there, right?!) It’s a great side dish that goes with everything from tofu and tempeh and beans to any grain you have on hand like quinoa, millet or barley.
Today marks the first Miso Day Celebration – a day of recognition for the treasured Miso – an ancient, tastebud enticing ingredient acclaimed for its powerful, umami flavor! I highlighted Miso in the M chapter of my new book, The Vegan ABCs Cookbook, because Miso as an all-purpose seasoning that can be used in both savory and sweet recipes.
It has been a while since I posted a new taco recipe. Well, this is one is super easy and if you love mangos, you will love this combo! It comes together in no time and the flavors and textures are perfection! Maybe don’t wait until Tuesday to make them!
It’s the last day of August and I still have lots of zucchini and corn so I am making this pasta..again! It has been in my rotation all summer and I love it!
Do you love tomatoes as much as I do? If so, that means you buy tons of them (or grow tons of them) and then need ideas for what to do with them. Besides just eating them straight up or tossing them in salad, pasta is my usual go to – a nice summer fresh puttanesca or the Ina Garten pasta I posted last week. Bruschetta is always nice. But, how about this confit? Let me tell you about it.