1 tablespoon olive oil1 medium onion, quartered and thinly sliced4 to 6 garlic cloves, minced3 medium sweet potatoes (about 1-1⁄2 pounds), peeled and diced3 cups water1 medium green or red bell pepper, cut into narrow strips1-1⁄2 cups frozen green beans1⁄2 teaspoon red or green curry paste, or to taste1 tablespoon sugar2 teaspoons minced fresh ginger2 … [Read more…]
No cheese? No problem. Thinly-sliced roasted potatoes and zucchini with fresh, peppery arugula on a warm, crispy pizza dough is all we need on our dinner menu this week. What you need: 3 to 4 medium red potatoes, sliced in thin rounds2½ tablespoons olive oil, divided1 medium zucchini, sliced in thin roundsSalt and pepperReadymade Pizza … [Read more…]
Mango powder, also called amchoor or amchur, adds a sweet tartness to this spiced potato recipe from Vegan Richa’s Instant Pot Cookbook. You can find it at most South Asian grocery stores, or if you want to make your own, look for small, unripe green mangoes at an Asian grocery store, use a food dehydrator … [Read more…]
This warm, comforting cheesy cauliflower potato casserole from the HealthyGirl Kitchen blogger is everything we could want in a gluten-free dish. For added cheesiness, stir in some vegan cheddar until melted to perfection. What you need: 1 head cauliflower, cut into florets7 yukon gold potatoes, cubed 1 cup raw cashews, soaked overnight ¼ cup nutritional … [Read more…]
Still looking for that perfect side to serve at your holiday meal? Look no further than VegNews contributor Brian Patton’s fluffy, swirly mashed potatoes. Substitute baked kabocha squash for the sweet potatoes for another flavorful mash-up. What you need: 1 tablespoon apple cider vinegar1½ cups unsweetened plain almond milk at room temperature, divided4 pounds Russet … [Read more…]