What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!
One of the easiest and tastiest ways to prepare tofu is by making a batch or two of these worldly roasted tofu cubes. While you can enjoy them straight from the oven, I actually prefer to divide the recipe into three jars, season them each differently, then have them available whenever I need a simple and flavorful protein pick throughout the week.
Got an outdoor gathering this weekend? These delightful grilled potato salad skewers with aquafaba mayo are a favorite of mine for sharing with friends and family – and even strangers!
If you’re a fan of fun food like I am, you’ll want to serve up a platter of these plant-based goat cheese and grape pops … soon. And if you want something a bit more elevated, simply serve these without the picks and call them “truffles.” Either way you enjoy them, they’re delightful!
These adorable salad-stuffed Campari tomatoes are like a box of chocolates, but totally not! In any case, there’s no reason why you can’t have a bit of fun when serving these delightful bites of goodness.