[ad_1] Currently tucking into this yummy ? The base is a garlic/tomato sauce and it’s topped with ? red onion, rocket, pulling tomatoes, mushrooms, mixed bell peppers. Off to eat it before it goes cold. Have a wonderful evening lovelies ? #veganbysomi [ad_2] Source
[ad_1] A little risotto tonight using a base of quinoa adding cannellini beans, lemon, and nutritional yeast for creaminess topped with baked cauli and broccoli raab. Healthy and cozy ?recipe from @thefirstmess cookbook, my current obsession ?See what others are making from this gorgeous book for the #vegancookalong [ad_2] Source
[ad_1] Mint Chocolate Chip Frosty. Frozen bananas and milk make up the base for this “ice cream”. A little bit of artificial coloring and mint extract make it into one of my favorite types of ice cream ? . . First off, is this as good as regular mint chocolate chip ice cream? No of…
[ad_1] How to make a power-packed salad: • Start with a base of romaine, arugula or baby leaf salad. Then add in: ?Plant protein: ¼ to ½ cup chickpeas, kidney beans, black beans, tempeh or tofu • ?Raw or steamed veggies: ?, bell peppers, celery, ?, ?, spinach, ?, or sprouts • ?Healthy fats: ?,…
[ad_1] {NEW} Instant Pot Vegetable Broth ? A beautifully aromatic, and flavorful base to any soup or meal! I LOVE knowing what is in my broth! This is also very interchangeable, so use your very favorite herbs and veggies! You’re going to LOVE how your house smells while this broth is cooking! I’ve included Instructions…