A tangy dressing made from sweet mustard, agave nectar, and fresh lemon helps to caramelize potatoes in this easy roasted recipe from online cooking school Rouxbe. Pair with greens and a plant-based protein for a full meal. What you need: For the dressing: 4 garlic cloves¼ cup grainy mustard3 tablespoons agave nectar¼ cup Dijon mustard½ tablespoon … [Read more…]
What’s the secret to aging gracefully? Nourishing food that tastes great! That’s why we’re taking a page from Tracye McQuriter’s book Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life and digging into these no-fuss, sumptuous roasted Brussels sprouts. What you need: 1 pound Brussels sprouts, halved and trimmed3 tablespoons olive oil3 garlic cloves, … [Read more…]
For the squash:1 cup tamari 1 cup sesame oil 4 tablespoons maple syrup 1 lime, zested and juiced 2 tablespoons fresh ginger, grated 2 garlic cloves, crushed ½ cup of basil, stems removed 2 ½-inch thick wedges of onion squash, seeds removed For the wild rice salad: ½ cup wild rice, cooked 1 cup red cabbage, very finely sliced ¾ cup mustard leaves Here at … [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…]