Elegant AND easy? Yes, please! Serve warm for a quick dinner and pack up the rest to eat chilled for lunch the next day. It’s funny how pasta shape can impact a dish. While I’ve always enjoyed eating noodles, we’ve been eating them much more often since having kids. I dress them up with so …
Plant-based
This salad is a spin on one my mother made for us when we were kids. It’s even better the next day so if you’re looking for nutritious and delicious lunch ideas for the week ahead, prepare this one tonight and you’re good to go!
This is a good one to try on vegan food skeptics & almond lovers, it’s indistinguishable from the non-vegan versions out there! A melt-in-your-mouth shortbread crust is covered in raspberry preserves, filled with frangipane (a bit like a light marzipan) and then sprinkled with slivered almonds.
A generous amount of blackberries are baked with a crown of rolled oats, brown sugar, and crushed crisp, cinnamon cookies. Serve warm with almond yogurt, and you’ve got something that’s not too naughty for breakfast, or served with coconut ice cream, you have a lovely, comforting dessert. There’s no wrong way, or judging here!
So many strawberry cake recipes call for boxes of artificially flavored gelatin but this vegan cake is made with real strawberries, has loads of strawberry flavor, and is free of animal products. Borrowing from the method used to make applesauce cake, this cake is made with a strawberry sauce, resulting in a moist cake bursting …
I make this Red Lentil Dal for my family A LOT. It’s delicious, easy to make and flexible for whatever vegetables you may have on hand.