This is the sandwich you never knew you were missing: a strawberry cream sandwich… aka the strawberry sando (aka ichigo sando).
This no-knead bread recipe is made in a Dutch oven. It’s easy enough for novice bakers (us), but tasty enough for expert bread eaters (also us).
We love this carrot and cucumber salad with maple tahini dressing because it’s colorful, healthy, and filling. Plus it’s a 5 minute salad!
Our maple lime dressing is perfect on this beet spinach salad. We’ve previously posted about our first foray into beets with our beetroot and feta salad. Now we offer you another way to eat this super food. And – two recipies in one – it is tossed with our new favorite salad dressing: maple lime […]
Try our spicy zacusca – a Romanian vegetable spread. This roasted red pepper eggplant dip is great as a starter or condiment.
Our vegetarian drunken noodles (pad kee mao) are a healthier and cheaper alternative to Thai takeout. This (also vegan) recipe will satisfy your craving for spicy, savory, seriously delicious noodles.
Meet our roasted vegetable ajvar. Ubiquitous in the Balkans, everyone has their own take. And now so do we. Ours is a super smoky roasted red pepper and zucchini spread.
This beetroot salad is healthy and gorgeous with feta and carrots and pomegranate seeds. It’s an easy and tasty way to eat (most of) the rainbow.
This hoisin roasted Brussels sprouts recipe is one of our new great vegetable side dishes. Sprouts are coated with hoisin, sesame oil, and soy sauce and roasted to perfection. With our quick cooking method you’ll have them on the table super fast.
Warm up with our vegan white bean soup. Using dried beans and a little chipotle, it’s hefty, hearty, and healthy. This vegan soup recipe will become one of your favorites year-round.