VEGAN | WFPB | QUICK | EASY | OIL-FREE | GLUTEN-FREE | 10 INGREDIENTS OR LESS | HOLIDAYRead More
vegan | wfpb | gluten-free | oil-free | dairy-free | refined sugar-free | 5 ingredients or lessRead More
vegan | wfpb | easy | gluten-free | no added flour, oil, butter, or sugarRead More
VEGAN | WFPB | EASY | GLUTEN-FREE | OIL-FREE | 30 MINUTES OR LESS
This dish began with the desire to load lots of veggies into a dish while building in layers of flavor and keeping the process quick and easy for busy nights, something that could be thrown together after a long day of work yet seem like it took hours.
Mission accomplished!Read More
VEGAN | WFPB | QUICK | EASY | REFINED SUGAR-FREE | NUT-FREE | TOFU-FREE | CONDIMENT
If I see something on a menu that has chipotle in it, I'm probably ordering it. There's something about that smokey flavor that draws me in. I've enjoyed a few store-bought chipotle mayos, but am not always a fan of the ingredients I see listed on the label, especially since reducing my oil intake, which is often a base in mayo. Our household seems to want to make chipotle mayo a staple, so I've been meaning to try making my own for awhile. When I finally got around to it, I was really considering the ingredients. I've had chipotle mayo with a cashew base and it was really delicious. I may eventually post a cashew-based recipe. But what about making one with more vegetables? Since I have a tendency to overemphasize cashews in my life, I decided to try a cauliflower base for my first go.Read More