A few years ago, while living in New York City, we had lunch at this wonderful quaint Italian Restaurant in the heart of Manhattan. We ordered a few different dishes as we are always in the mood to try something new. One of the things we really liked was Smashed Potatoes, which we decided to go home and make. It was so much ...
Today I am going to show you a fun and delicious way to serve broccoli. These pesto
dipped broccoli florets are so tasty, they always disappear within minutes at our house. It is the time of year that basil is plenty full, and making your own fresh pesto
takes this dish to another level. There is something about ...
Every once in a while you come across a recipe that you absolutely adore. This is one of those recipes for me. I love the pairing of the cauliflower and the pesto
. It reminds me of those warm summer days, when the basil grows its fragrant leaves that practically beg to be made into pesto
. And what better way to use that ...
When I was in Norway this year, I had the most delicious cauliflower soup and it inspired me to come home and make it. This cauliflower soup is beautiful, creamy, and delicious. Add some pesto
or infused oil as garnish to take your soup to the next level.
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup ...
My sister’s absolutely favorite vegan burger is the Portobello Mushroom burger. It is basically a large Portobello Mushroom, seasoned, and grilled. The result is a tasty burger that has a great consistency and looks fantastic.
2-4 large Portobello Mushrooms
Clean and ...
This is one easy, healthy, and flavor-packed sauce. The sky is the limit when it comes to the possibilities of this recipe. The stunning color, flavor punch, and healthy nutrition, which it brings to the table, is incredible. Pesto
is a perfect sauce for summer when basil is so plentiful.
2 cups basil
I love hummus! Store bought hummus cannot compare to a homemade version, and it is so simple to make, give it a try, you might like it too!
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup olive oil (or water if you don't want to use oil)
2 tablespoons fresh lemon juice