It’s not the first time (or the last) when we accomplish two goals in one shot. That is because although this pasta dish is purely vegan it can also be served as a side to any meat-eater out there. Anyway, vegan or not, you have to try this sauce.
Vegan Pasta With Garlic and Wild Garlic Sauce Read More »
Potato stew. Who wouldn’t love it? But next time when you are up for some, try using sweet potatoes along with the white ones. They will clearly bring something new to the stew! And in order to flavor it further, add leek, beef stock, tomato paste, and herbs.
Sweet and White Potato Stew Read More »
Why don’t you try this smooth white bean puree? You can flavor it with tahini, thyme, garlic, and even beef stock. And you can pair it with a thick onion and tomato sauce, which you can generously spice with paprika and turmeric. Yummy!
White Bean Puree With Spicy Onion and Tomato Sauce Read More »
White beans, tomatoes, carrot, and greenies, all cooked on the stove in beef and vegetable stock, spiked with chili, garlic, and onion, and flavored with fresh basil. This may be your next stew! It is easy on your stomach and if you want to make it vegetarian just ditch the beef stock. That’s all.
White Bean Tomato Stew Read More »
Preheat the oven, prepare the big pan because we are going to bake and cook nutritious vegetables. This is vegetarian, but if you’re into meat, you can use this as a side. On the other hand, you can skip the goat cheese and you end up with a vegan dish.
Baked Beetroot With Kale and Lentils Read More »
Roasted veggies are sublime! Try using cabbage leaves filled with cauliflower florets and topped with cherry tomatoes, some greenies, and more cabbage, this time shredded. You’ll end up with the perfect crunchy and smoky vegan dish, or with a sublime side dish, for that matter. Don’t skip the spicing step.
Roasted Cabbage and Cauliflower Read More »
It’s hard to say if pasta upgrades the broccoli here, or the other way around. Bear in mind that if you use rennet-free parmesan you’ll have a vegetarian dish on your plate. Skip the parmesan altogether, use egg-free pasta and you’ll end up with vegan pasta. Your choice.
We’ll keep away from oil for this one, but you don’t have to. We’ll cook everything (meat and vegetables) together in a pan, then mash them. In 40 minutes, tops, all you’ll have to do it’ll be to spread this creamy mixture on your toast and eat it. Low-fat, low-carb, low-sodium, and low-calorie stuff.
Chicken Breast and Sweet Potato Spread Read More »
Do you want to know the definition of savory smoothness? In order to know it, you must first experience it. And you do that by mashing together cooked eggplants, tomatoes, and potatoes. If you want your blend to be not just tangy, but even more creamy and just a little salty, add cheese.
Cheesy Eggplant and Potato Puree Read More »
Welcome to the ever-nutritious pearl barley! We’ll mix it with vegetable goodies and herbs. We’ll flavor with lemon juice and olive oil and we’ll use this salad to stuff tomatoes. The result will be a no-brainer refreshing starter dish, a vegan treat, or even a side-dish for that matter.
Barley-Stuffed Tomatoes Read More »
We’ve made this warm salad with beans in mind. Well, red beans, green beans, yellow beans, and snap peas, to be more precise. Whether you’ll serve it as a vegan salad or as a side dish, that’s entirely your choice.
Snap Pea and Three Bean Salad Read More »
The simplest recipes are the best! Take this one, for instance. It’s about sauteing green beans and serving them topped with pan-fried crumbled almonds. You’ll use orange juice, parsley, rosemary, and garlic to flavor it. It’s a 15-minute job.
Green Beans With Fried Almonds Read More »
