This soup is, as advertised, a soup, but the presence of nutritional yeast and coconut milk team up to make it a cheesy, creamy, luscious treat that make it work like a vegan cheese sauce. Try serving it over pasta for a vegan mac & cheese: you’ll be surprised how good it is. Freeze the […]
Watermelon by itself is refreshing and cool in the middle of the summer. Watermelon in a simple salad with a little balsamic vinegar, onion, and mint is one of those dishes that’s more than the sum of its parts. Give it a try.
Dal is wonderful comfort food. Spiced lentils can be eaten alone or over rice, and they taste even better the next day. This dal has a little pizzazz in the form of mango.
Blackberries and lemons are the peak of fresh summer flavor. Paired with dill for that little je ne sais quoi, this salad will become an instant hit.
In India, the country of origin for this concoction, cilantro is called coriander. If you’ve seen coriander-mint chutney, this is the same thing. It’s commonly served as part of the appetizer sauces in Indian restaurants. Serve as a dipping sauce for your favorite Indian appetizers or as a sauce for chicken.
Curry powder brings a sweet, bold flavor to a classic noodle stir-fry dish, giving a colorful array of veggies a little extra verve. Leftovers can be eaten cold or hot the next day. Tip: If you can’t find lo mein noodles at your grocery store, linguine is a reasonable substitute.
This easy curry with tofu is a delicious meal you’ll return to again and again. Serve it over rice or with a whole-grain flatbread to round out the meal.
Bulgur is sometimes sold as cracked wheat, and the two can be used interchangeably with minor modifications to cook times. Be sure to check the package instructions. Bulgur is a pre-cooked version of cracked wheat and so has the shorter cooking time. Tip: Although this will look nicer with white balsamic vinegar, regular balsamic will […]