This is one of the easiest recipes to follow and also one of my favorites. The flavor is so rich but it is not heavy. It is great alone or served with a crisp chopped salad. I like to make extra and keep some in the freezer when I am in the mood for something flavorful yet light.
I am always looking for new salad creations and this one has become my new favorite. It is crunchy, full of flavor and completely satisfying. If you don't like prepping vegetables it may not be the right salad for you but it is worth the work. The salad dressing is a variation of a Cesar dressing without the cheese and packs tons of flavor with only a drizzle. It is also great on roasted cauliflower and other hearty roasted vegetables.
With the cold weather finally setting in I'm tired of cold salads and ready for warm hearty meals. Roasted Sweet Potatoes is super easy and one of my favorites. You can make a few pans of them on Sunday and save them in containers to have during the week. Add them to scrambled egg whites or tossed on a salad to replace croutons. They add a hint of sweetness and are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6.
I'm always looking for new and interesting salads that are not lettuce based. This recipe that I found in The Sprouted Kitchen is just that. I replaced the milk in the dressing with soy milk and added a few things to bring out more flavor. Try this recipe for your next lunch or dinner and serve with a grilled piece of fish for a full meal.
I first tasted this dressing on a seaweed salad at a Japanese restaurant. I later learned it had eggs and was full of salt so no wonder it tasted so good! I wanted to make it vegan but still keep it flavorful and rich tasting. I think I accomplished that and I hope you enjoy it as much as I do. Use fresh butter lettuce, sliced radishes and avocado for a refreshing salad.
I recently learned that one of the best mushroom soups I have ever tasted was actually made with butter despite being told by countless people it was vegan. I should have realized it the first time I tried it based only the way it coated my spoon but I wanted to believe someone actually took the time to make a vegan soup.
When training many topics of conversation arise and recently I keep getting asked if there is a difference between cacao, cacao nibs and cocoa. I didn't know the exact answer so I spent a few hours scouring the internet so next time I was asked I could give an actual answer. Cacao and cocoa may sound similar, but both of them are unique when it comes to taste, nutrition, and cost.
Do you have any "difficult" guests coming for Thanksgiving Dinner? Those vegans, vegetarians and picky eaters can make cooking dinner even more challenging. The internet is full of vegan recipes for Thanksgiving but some of them can be rather challenging to make and end up being a complete disappointment. Since I am one of those guests this year I wanted to give you a few options so you can wow all of your guests...even me! :)