If you’re new to the “Buddha bowl” trend, they’re basically single-bowl vegetarian meals that are served cold. Done right, they’re downright delicious, as this recipe will demonstrate.
Rice salads make excellent lunches. The hearty grains absorb flavors as they sit in the fridge and don’t get soggy as green salads can. This simple flavor profile is easy to make from pantry ingredients. Tip: Cooling rice properly before storing is important for food safety, so don’t skip the step of spreading the rice […]
Hummus masabacha is, at its heart, just hummus with some whole chickpeas in it. The trick to really fantastic hummus masabacha is to start from scratch and infuse those chickpeas with tons of flavor by cooking them yourself. It’s slow: they need time to get thoroughly tender, but the effort is well worth the end […]
This sauce in this recipe is essentially a half batch of Roasted Garlic Cauliflower Soup. You can make this dish in a snap by making a full soup recipe and freezing it in portions. Defrost in the microwave when you’re ready to make mac and “cheese.” You can use the sauce straight up over pasta, […]
This simple pasta dish is quick to make, and replacing part of your pasta with spiralized zucchini noodles is a great way to up the amount of vegetables in your meal.
You can feed a crowd with this hearty, comforting recipe or you can portion the unbaked mixture off into a freezer bag for quick meals for one or two.
Creamy coconut milk is the liquid base giving great flavor to this Thai-style green curry. Green curry paste is usually sold in the Asian section of most grocery stores. Serves this curry with an optional side of brown rice.
Creamy butter beans are a well-known treat in the south, but you can find them under the name of large lima beans outside of the south. Serve with a side of unsweetened cornbread and enjoy!