This simple soup from the Mostly Plant-Based cookbook uses squash and potatoes to achieve a silky, creamy texture, perfect for serving with crusty bread or a vegan grilled cheese. What you need: 1 tablespoon olive oil½ small yellow onion, chopped4 cloves garlic, minced1 medium butternut squash, peeled, seeded, and cubed1 large Russet potato, scrubbed and … [Read more…]
Each bite of this rich risotto is a symphony of velvety flavors, and you won’t believe it’s dairy-free. Experience the comfort of a classic risotto without any compromise, as this dish offers a healthier, plant-based twist that’s perfect for any occasion. What you need: 1½ tablespoons olive oil1 small sweet onion, minced3 cloves garlic, minced1 teaspoon … [Read more…]
Not only is this salad from the Vegan Everything cookbook packed with nutrients from beta carotene-rich squash and whole grains, but it gets a huge bump in flavor from buttery, toasted nuts and a tangy lemon dressing. For the dukkah: ½ cup mixed raw nuts2 tablespoons sesame seeds2 tablespoons coriander seeds1 tablespoon cumin seeds½ teaspoon … [Read more…]