This colorful dish is a take on Persian Jeweled Rice features fragrant basmati rice, dried fruit, nuts and loads of flavor. This Instant Pot version builds lots of flavor by sauteeing the raw rice in Harissa Paste along with lots of aromatics. A quick pressure cook results in a side dish that’s as beautiful as...
Recipe Category: Vegan
INSTANT POT REFRIED BEANS
These no-soak refried beans are a great way to get this restaurant favorite right at home. We use Cuban Spice Rub along with lots of aromatics to create a pot of refried beans that are an affordable meal prep solution. They pressure cook in the Instant Pot in under an hour, and it makes a...
VANILLA MAPLE CASHEW CREAM
Vegans and dairy-free, cashew cream blitzes into a sweet or savory spoonable sauce that subs in as mayo, sour cream or a Delectable Base for Broccoli. In this sweetened version, we use maple syrup and Traditional Vanilla Extract. Use it as you would whipped cream on top of cake or fruit. The beauty of the...
MEDITERRANEAN WHITE BEAN SOUP
Canned cannellini beans meet Sofrito and Vegetable Stock in this very quick, very delicious and very, very satisfying soup. For a more stew-like consistency, mash half of the beans with a potato masher or the back of a wooden spoon. Serve up a small cup to start a meal or a big bowl that is...
QUINOA SALAD WITH LEMON VINAIGRETTE
We love a trending recipe. Even when it’s not a trending recipe. This salad made its way through the blogosphere with post after post as Jennifer Aniston’s Salad. Except it’s not Jennifer Aniston’s salad as revealed by, well, Jennifer Aniston. We don’t know who got it wrong, but we’re glad they did. Because this salad...
VEGAN CITRUS PISTACHIO CAKE
With no eggs invited to the party to add supportive structure, this cake makes for a very delicate crumb. We love the play between the salty, roasted pistachios and tart citrus. Blood Orange Avocado Oil does a great job amping the citrus notes and we employ our one-two punch of pairing up Lemon and Vanilla...
Crispy Rice Cakes with Mushrooms & Chermoula
Rice is s staple for many cultures, and crispy rice cakes, using leftover rice, range from Korean nurunji, Middle eastern hkaka and Italian arancini. We took pointers from them all and created this vegan version studded with zucchini and herbs, topped with crispy mushrooms and shallots. We love it as an appetizer or small plate,...
VEGAN CAESAR SALAD
Rich and creamy. Tangy and briny. All words that describe emulsified, egg-based Caesar dressing. So, what’s a vegan to do? Easy. Raw cashews prove themselves in this dressing along with garlic, capers and miso. This dressing delivers the perfect salty punch and big-time balance. And, all that umami? Straight Up Nooch does the trick. Both...
SAVORY VEGAN CASHEW CREAM
Cashew cream is an essential part of the vegan lifestyle. Soaked cashews blitz up velvety smooth when blended, and they’re a blank canvas for flavors. For a dessert sauce, turn to our Maple Vanilla Cashew Cream – a must for fruit parfaits and drizzling over cakes and cookies. How do you use the savory version?...
Blistered Broccolini with Whipped Cashew Sambal Sauce
This recipe from Bon Appetit caught our eye because of…well, everything. Cashews whip up into a luxurious sauce that is the perfect blank canvas for big flavors from sambal oelek and soy sauce. Broccolini gets a dunk in our Harissa Extra Virgin Olive Oil then it’s roasted – blistered (don’t you just love that word?)...
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