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!
If you’re looking for a special, scrumptious, or lazy Sunday entrée, this comforting, 100% plant-based veggie rigatoni bake is my answer. Set aside about an hour and enjoy every step of making (and indulging in!) this dish – it’s worth it!
You can have a bowl of cauliflower or you can have a BOWL of cauliflower! This caramelized roasted cauliflower with pomegranate glaze and lemony tahini sauce is the latter. It’s for when you want to make your meal a bit more special, a bit more flavorful, a bit more colorful, or all of the above. The recipe is full of middle eastern intrigue – as I love finding ways to incorporate my half Lebanese roots into my dishes.
This skillet russet & sweet potato hash with arugula pesto is two recipes in one – both of which are tasty on their own, and even better together! It makes a colorful and hearty brunch side dish, but can be served anytime you wish, of course. Pair it with a protein pick, like plant-based sausage or eggs, and it becomes a truly satisfying meal.