Meaty mushrooms, sweet carrots, and hearty wild rice add heft to this foolproof homemade soup from the High-Protein Plant-Based Diet for Beginners cookbook. Stir in cooked lentils or serve with sourdough to round out this cold-weather meal. What you need: 2 tablespoons coconut oil4 cups cremini mushrooms, sliced 2 celery stalks, diced1 leek, root and dark … [Read more…]
Weeknight meals don’t need to be boring! This easy, foolproof pasta dish from the Mushrooms cookbook comes together in under an hour and is packed with healthful ingredients. What you need: For the pasta: 2 tablespoons canola oil¼ cup finely chopped shallots1 tablespoon finely chopped garlic1 tablespoon white wine vinegar½ cup vegetable broth1 tablespoon cashew butter 1 … [Read more…]
Butterscotch’s toasty notes of caramelized sugar and molasses come through clearly in this recipe from the Little Pine cookbook. Pair with crunchy chocolate chip cookies or a chocolate drizzle for added sweetness. What you need: For the pudding: 2½ cups coconut milk, divided4½ teaspoons cornstarch1¼ teaspoons vanilla extract⅛ teaspoon salt1 tablespoon vegan butter1 cup packed brown … [Read more…]
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…]
Whether it’s an 8am cortado or a comforting 3pm cappuccino, for many of us, coffee is part of our routine that allows us to be productive members of society. But you don’t have to outsource this mandatory caffeine rush. Instead, stay in the comfort of your own home and invest in a quality milk frother, … [Read more…]