Sweet, succulent mango and fresh-picked microgreens from our windowsill garden make this ten minute salad extra special. Here’s how to make it just that fast.
Welcome to this eleventh Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week. Hopping into spring – Recipes of the Day from April 1-7, 2016 This week, we hopped over some cold days with two totally different soups, tasted some pan-fried, caramelized apples, and dipped our toes into warm weather with summery no-tuna salad wraps and the sweet flavors of pan-roasted cherry tomatoes.
Love butternut squash soup? Try this delightful bowl of sunshine made vegan with coconut milk.
Welcome to this ninth Friday 5, a roundup of Recipes of the Day featured on YayYay’s Kitchen Facebook page in the last week. Sweet treats, fresh treats – Recipes of the Day from March 18-24, 2016 On the weekend, blueberry turnovers and Romanian potato pancakes called tocin. On #MeatlessMonday, colorful, vegetables roasted without oil. (We tried ’em; we liked ’em.) Then a crisp, refreshing salad that could hardly be easier to make, also oil free, a savory flatbread I’m still looking forward to trying, and a spicy-sweet carrot ginger dressing. This week’s recipes had my taste buds dancing the cha cha, rumba and Macarena all at the same time. (How old am I?) Which of these would you like to try first?
Our quick and easy vegan “Parmesan cheese” experiment, mostly thumbs up
Need a quick supper on a cold, wintry day? Try this hearty black bean and cabbage stew, ready in just 35 minutes.
Bursting with the flavors of fresh parsley, iron-rich kale, garlic, toasted walnuts and lemon–zest and juice–this low-fat, vegan pesto is as good for you as it tastes
Vegan or vegetarian, this simple dish of fresh green beans and yellow summer squash is ready in fifteen minutes. Serve it au naturel or with a dollop of fresh creamery butter and a shaving of Gruyère cheese, all good.
Making a healthy, homemade tomato sauce is now so easy that I’ve started making up a batch every week. Cook it fast in the pressure cooker or let it simmer in your slow cooker for hours. Either way, it’s utterly delicious and highly versatile.
If you like red peppers and a hint of heat in your hummus, you will like this flavorful plant-based version that completely omits added oils and fats.