This recipe is:
vegan | wfpb | easy | quick | gluten-free | refined sugar-free | ready in 15 minutes or less | lunchbox-friendlyRead More
When I have a really great salad dressing on-hand, it's amazing how many vegetables I end up eating in a day. Besides having the dressing on salad, I like to dip crudités in it, stir it into a combination of grains and veggies, and top cooked vegetables.Read More
You've got the big gathering this weekend and haven't figured out what to bring for brunch or dinner? No worries, you've come to the right place. Here are 21 bright and beautiful, colorful and plant-iful, nutritious and delicious, festive and flavorful, spectacularly spring-y recipes to cover everything from drinks to dessert - created by some of my favorite fellow bloggers. There's more than one recipe in each category to give you options - good luck choosing! Of course, these are recipes that can be enjoyed all season long, too.Read More
This is the salad dressing we've been waiting for. The kind that's super simple, is delicious without oil, and goes wonderfully with just about any veggie, grain, or bean. Yes, it's possible! It's the kind of dressing to store in the fridge on a regular basis so it's there for your next lunch...or snack...or dinner. And since there's no oil, it doesn't solidify in the fridge. Bright and basic, its flavors are satisfying for everyday use or a dressed-up special occasion. It's become my go-to dressing and has gotten me even more excited than usual about spring and a new salad season starting up again!Read More
I love tortilla chips. Nothing better than really good chips & salsa. With guac, yes. I don't really buy potato chips anymore, but I don't think our family can go a week without tortilla chips. For some reason, though (maybe because there aren't many ingredients on the label and they're organic), it hasn't really been on my radar that these packaged delicious crispy snacks are deep fried. Deep fried and then sometimes even sprayed with more oil so toppings stick better. Like in the Science Channel video I watched on how they're made. Fun to watch the process from raw corn to crunchy chips. Yet it made me realize how often we are still eating deep-fried food. When we eat out, fine. But daily at home? Well..Read More
Vegan |WFPB | Quick | Easy | Gluten-Free | Refined Sugar-Free | Ready in 10 Minutes or Less
I just have a thing for the combination of chocolate and orange. Adding citrus to chocolate raises the (chocolate) bar. When that tasty combo can be ready for consumption within 10 minutes, I call that success.Read More
VEGAN | WFPB | QUICK | EASY | GLUTEN-FREE | REFINED SUGAR-FREE | 10 MINUTES OR LESS
For those of you who wish you could have an expensive juicer to include more veggies in your day, consider your blender. Usually blenders are used to make smoothies of fruit with the traditional spinach or kale in it, but did you know you can make smoothies with veggies we usually juice with, like carrots, lettuce, celery, and cucumber? What can be easily juiced can most likely be easily blended. An advantage of drinking smoothies over juicing is that you're getting the whole vegetable instead of removing the fiber like a juicer does. I still love a good cold-pressed juice now and then, but if you don't have a juicer or just want to mix it up, blending your fruits and veggies into smoothies is still a quick and easy way to get more - including more variety - into your day. This recipe is an example of that: Sunny Smoothie Bowl.Read More
Working more plant-based whole foods into a busy lifestyle while appreciating each Beautiful Ingredient along the way.
Welcome to Beautiful Ingredient! I'm a designer, photographer, recipe developer and mom on a mission to work more whole fruits & veggies into a busy family lifestyle. Read more...
Clicking the cookbooks above will take you to Amazon. If you decide to purchase, Beautiful Ingredient will receive a small "finders fee" at no extra cost to you - so thanks for your support!