From Forks Over Knives Makes 7 cups Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews or peanuts In a 6 qt. saucepan, over medium…
Inspired by Tami, Nutmeg Notebook.com Place the potatoes in a 6-7-quart pan and add water to cover. Bring to a boil and cook potatoes for 10 minutes uncovered. After…
Instant Pot: Rinse dried peas well, and drain On sauté setting, dry sauté onion first until lighly browned, adding a touch of broth to prevent burning, then add the…
This is an easy, nourishing and delicious way to batch cook vegan garbanzo beans. They are easily frozen in Ziplock bags or rigid containers, for use in soups, stews, salads, and wherever you would use cooked chickpeas.
My husband disliked eggplant until I made him this dish. A savory caramel colored glaze over pale tender eggplant, served in its own shell. So easy to prepare, so pretty to serve, and so delicious. The two of us polished this off with a bowl of vegan Maroccan Tagine and steamed broccoli. Yum!
By Evelisse Capro, PharmD Serves 4 In a large saucepan, heat vegetable broth and add potatoes. Cover and cook potatoes for 5 minutes Add carrots and cook for 2…
Adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak. Cheese lovers adore this!
Why waste a thing in the kitchen? Vegetable broth from scraps in the kitchen of someone who eats massive amounts of vegetables is a cinch, and can be considered free.
Adapted from The Ultimate Uncheese Cookbook by Joanne Stepaniak. Cheese lovers adore this!
Inspired by budgetbytes.com Cooking time 10-15 minutes after veggies are prepped Serves 4-6 Use a wok, a large high sided skillet, or a dutch oven. Spicy Coconut Sauce: whisk…