Mediterranean Herb Blend
Instructions
Combine rosemary, oregano, thyme, and sage in a bowl and mix well. Transfer to a 1-cup-capacity jar. Cap, label, and store in a cool, dark place for up to 6 months.
Makes ¼ cup
Ingredients
2 tablespoons crushed dried rosemary
1 tablespoon dried chopped oregano
1 tablespoon dried thyme
1 teaspoon dried rubbed sage
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.
Masala Corn is a delectable dish that creates an explosion of flavors and will easily be a favorite your whole family will enjoy over and over again.
This vibrant vegan Summer Cobb Salad is as packed with nutrition as it is with different flavors and textures!
Who doesn’t love a stack of warm waffles for breakfast? Especially Belgian-style ones that are crisp on the outside and fluffy on the inside.
The other delicious element happening here is a plant-based sunflower, dried chili, and sun-dried tomato topping inspired by the smoky heat of chorizo.
I’ve combined black forest cake and an ice cream sundae into one truly decadent summer treat. But not only that, this healthy dessert is plant-based and made up of whole foods.
The wonderful thing about tacos is that you can incorporate any flavors you want into them.