I’m a big, BIG fan of Kung Pao tempeh or tofu; so, I figured why not spread the love by making Kung Pao Drizzle Sauce to transform practically anything into a kung pao inspired dish. It’s really easy to make. And it’s got wow-worthy taste!
I started making this vibrant sesame carrot salad when I had leftover carrot scraps from prep of my vegan carrot hot dogs. When I made it for others, they often told me it deserved a starring role, not just something to be served as an afterthought. I totally agree! So, here’s the official (yummy!) recipe. And don’t worry, you don’t need to make the vegan carrot hot dogs first … unless, of course, you want to!
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!
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.
If you love deviled eggs but want a plant-based option, you need these plant-based “deviled eggs” (also known as deviled hummus mushroom caps) in your life! And no, there are no “fake” eggs here … just 100% plant-filled wholesomeness and, more importantly for your tastebuds, deliciousness. (And yes … for all of the skeptics out there … you can simply call these “stuffed mushrooms,” if you like!)