They may have been invented thousands of years ago, but dosas are still going strong today. Traditionally called dosai and eaten for breakfast in South India, you can now find versions of the Indian pancake all over the world. Made with fermented batter, one reason they’re so popular is their potential wellness benefits. But dosas … [Read more…]
Use the pesto aioli in this recipe from the Little Pine cookbook to jazz up sandwiches, vegetable spreads, and burgers. Make extra of the herb-roasted mushrooms for sprinkling over salads or layering in sandwiches. What you need: For the pesto aioli: ¼ cup walnut pieces2 garlic cloves, peeled½ teaspoon salt2 tablespoons lemon juice3 tablespoons water6 tablespoons … [Read more…]
According to one survey, more than 20 percent of Americans would eat bacon every single day for the rest of their lives if they could. The reason that people just can’t get enough of this particular processed meat is because of its signature umami, and salty taste, research suggests. But there’s a huge downside to … [Read more…]
Use cashew or peanut butter in these chewy dessert bars from the Effortless Vegan cookbook, or add in crunchy pecans, toasted coconut, and sweet dried cranberries for a loaded version. Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links … [Read more…]