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Vichyssoise Is the Cold Soup You Need Right Now

How to Make ItStep 1Place leeks, shallots, and oil in a Dutch oven over medium-low. Cover and cook, stirring occasionally, until vegetables are soft but not brown, 10 to 12 minutes.Step 2Add potatoes, stock, and bay leaves; bring to a boil over high. Reduce heat to medium, and cook until potatoes are tender, 10 to 12 minutes.
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Asian Sesame Red Cabbage Overnight Oats with Cashews

In this Asian-inspired overnight oats bowl, crispy red cabbage is sautéed with sesame oil and Sambal Oelek for a breakfast that is sure to awaken the taste buds. Crowned with crunchy cashew topping and crisp green onions, this recipe takes stir-fry to the next level.Ingredients1 tablespoon extra-virgin olive oil2 cups chopped red cabbage1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 teaspoon toasted sesame oil1 tablespoon Sambal Oelek Basic Overnight Oats1/2 teaspoon sesame seeds1 1/2 tablespoons chopped unsalted cashews1/2 teaspoon crushed red chili flakes1 tablespoon chopped green onionsNutritional InformationCalories 404Fat 21.
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Vegan Cornbread

A little sweet, a little salty, this vegan cornbread will make even the most staunch Southerner go back for seconds. Made with whole-wheat flour, and a dash of flaxseeds as a binder, it& 39;s sure to be a staple for many holidays to come.Ingredients1 3/4 cups white whole-wheat flour1 tablespoon baking powder1/2 teaspoon kosher salt1/2 cup yellow cornmeal1/2 cup sugar2 tablespoons ground flaxseed3 tablespoons warm water1/2 cup non-hydrogenated vegan butter (such as Earth Balance)1 cup unsweetened non-dairy milkNutritional InformationCalories 196Fat 8.
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