It’s party time! If you are having people over for Super Bowl this weekend, make cauliflower “wings”. They literally cannot be easier to make and they will fly off the plate. Trust me, people will be licking their chops and the platter!
I cannot get enough of this gorgeous bowl of food! How amazing do those little shaved pieces of cauliflower look? Well, they taste even better. This is a definite crowd pleaser – an elegant side, an appetizer or one of several salads on a buffet at a dinner party.
Honeynut squash is my seasonal obsession! I discovered this little hybrid squash at the farmers market a few years ago. There are so many ways to use it. Check out my recipe for this yummy risotto here and for soup and quinoa pilaf here. Read on for three more ideas!
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.
Need a fast and easy way to make a fast and easy Caesar salad? Make your Caesar dressing with yogurt! There are so many great vegan brands out there made from every plant-based milk you can think of—coconut, cashew, almond, oat and soy—as well as pea protein, cassava root and pili nuts. Any of them work in this dressing.