Steamed butternut squash, kale and quinoa topped with a southwestern tahini sauce and pepitas make for a well-rounded and nutritious dinner! Vegan Yack Attack
It’s full of natural flavor, and only needs a little salt and pepper to bring it alive. It’s especially good if you have time to make vegetable stock with all of the flavorful vegetable trimmings.
Yes, these Mexican culinary wonders are a lot of work, and they take a lot of time. On the bright side, the work isn’t difficult and boy, is it worth it in the end.
Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about! I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever
A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
