You must like olives if making this dish! One cup of olive tapenade is the perfect amount for us, but you might start with ½ to ¾ cup and taste to see what amount works for you.
Read MoreThis pasta primavera is the perfect, light summertime meal!
Read MoreUse this herb blend for your pizzas, pasta, lasagnas, basically, any Mediterranean recipe that you’d like to give an extra bit of oumph!
Read MoreThis stir fry is simple and very versatile, meaning you can add whatever veggies you prefer, and you can serve on top of quinoa, or another similar grain.
Read MoreYou can serve one or two steaks as a side dish with some of the onion, garlic, and herbs, and a dollop of hummus, or sprinkled with Parmesan cheese
Read MoreThese oatcakes can be packed into lunches, stuffed into wraps, and eaten as a snack or breakfast on the run, and they make the perfect accompaniment to any of the bowl dinners or main courses in this book.
Read MoreOlive tapenade is great to have around to use as a dip or a spread for baguettes and crackers.
Read MoreNot only does this dish look beautiful and colorful, but it’s super nourishing and tasty, too. You have the option to add in a pop of sweetness with some dried blueberries, raisins or dried cherries, or sprinkle on vegan parmesan instead.
Read MoreThis sautéed cabbage is full of nutrients, flavor and texture. It’s the perfect side dish to accompany any plant-based banquet!
Read MoreBasil Pesto is a convenient and delicious ingredient for flavoring the tofu in this dish but you can also use Olive Tapenade.
Read MorePesto can also be thinned with olive oil and lemon juice and used as a dressing for cooked pasta, warm or cold salads, and cooked vegetables.
Read MoreFenugreek is the spice that gives curry that unmistakable aroma and flavor. If you can’t find fenugreek, just buy a good curry blend instead of trying to make it.
Read MoreYou can use long-grain brown rice, red or mahogany rice, wild rice, or white sticky rice in this recipe, but you will need to adjust the cooking time—less for white rice, more for wild rice.
Read MoreThis dish is authentic, colonial-style baked beans, and there is no can or convenience you can use to substitute for the real thing.
Read MoreYou can use a mixture of any of the following vegetables: carrots, Brussels sprouts, white and/or sweet potatoes, broccoli, cauliflower, parsnips, beets, turnips, rutabagas, leeks, bell peppers, chile peppers, radishes, and mushrooms.
Read MoreHigh-starch potatoes such as russets or Yukon gold are the best choice for this because they cook up fluffy and mash easily.
Read MoreThis recipe is super simple and makes for a crunchy and nutritious snack!
Read MoreYou can top the bulgur with cherry tomatoes and olives, and if desired, sprinkle each bowl with 1 tablespoon sesame seeds.
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